Mangu

harira

Next Dish: Yovo Doko

Harira is a traditional Moroccan soup often consumed to break the fast during Ramadan, and to aid in recovery from childbirth. The soup is typically made from tomatoes, lentils, chickpeas, and lamb, seasoned with a blend of herbs and spices. Variations of the dish may include rice, lemon juice, and beaten eggs stirred in to thicken the soup. Harira is often served with a side of dates and sweet pastries, particularly during the holy month.

salt

olive oil

water

tomato paste

diced tomatoes

lentils

black pepper

celery stalk

chickpeas

cinnamon

cooked rice

coriander

fresh parsley

ginger

ground turmeric

lemon

onion

Recipe

Ingredients:

  • 1 cup lentils

  • 1 cup chickpeas (soaked overnight)

  • 2 onions (finely chopped)

  • 2 celery stalks (finely chopped)

  • 2 tablespoons chopped fresh parsley

  • 2 tablespoons chopped fresh coriander

  • 1 can diced tomatoes

  • 1 tablespoon tomato paste

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground ginger

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon salt

  • 1/2 cup uncooked rice

  • 2 liters water

  • 2 tablespoons olive oil

  • 1 lemon (juiced)


Instructions:

  1. Rinse the lentils and chickpeas under cold water.

  2. In a large pot, heat the olive oil over medium heat. Add the onions, celery, parsley, and coriander. Cook until the onions are translucent.

  3. Add the diced tomatoes, tomato paste, cinnamon, turmeric, ginger, black pepper, and salt to the pot. Stir well to combine.

  4. Add the lentils, chickpeas, and water to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour.

  5. After 1 hour, add the uncooked rice to the pot. Continue to simmer the soup for another 30 minutes, or until the rice is cooked.

  6. Just before serving, stir in the lemon juice. Adjust the seasoning if necessary.

  7. Serve the harira hot. Enjoy!