Recipe: harira oriental soup

Name: harira soupe orientale
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 5 portions
Ingredients: 1 gros oignon.1 branche de céleri.3 éclats d'ail.1 carotte.1 bouquet de coriandre.300 g de veau.1 tranche de collier d'agneau.2 càs de lentille.2 càs de pois cassé.2 càs de pois chiche.2 càs de riz.150 gr de vermicelle.75 gr de tomates concentrées.3 tomates fraîches et mures.1 càc de cumin.2 litres d'eau.huile d'olive.sel,poivrepour lier la soupe:1 grosse càs de maïzena ou farine..50 ml d'eau.

By dalila34 ★ ★ ★ ★ ★ 4.5/5 (13 reviews) Starters

Prep 40 min

Cook 60 min

Total 1h40

Servings 5 serv.

A meat soup with exotic flavors but also containing many vegetables (chickpeas, split peas, lentils, cilantro, ...)

Ingredients for 5 servings

1 large onion.
1 celery stalk.
3 cloves of garlic.
1 carrot.
1 bunch of cilantro.
300 g of veal.
1 slice of lamb neck.
2 tbsp of lentils.
2 tbsp of split peas.
2 tbsp of chickpeas.
2 tbsp of rice.
150 g of vermicelli.
75 g of tomato paste.
3 fresh ripe tomatoes.
1 tsp of cumin.
2 liters of water.

olive oil.salt, pepperto thicken the soup:

1 large tbsp of cornstarch or flour.
50 ml of water.

Step-by-step directions

1- Blend the onion with garlic, celery, cilantro bunch (save a few leaves for garnish) and fresh tomatoes.

2- Cut the veal into very small cubes, removing the fat.

3- In a pot, pour a base of olive oil, the cut lamb, the diced veal, the puree made earlier, tomato paste, rice, peeled and grated carrot then dry vegetables. Stir everything over low heat for one minute. Add the cumin and season.

4- Cover the mixture with 2 L of water and adjust seasoning if necessary. Simmer covered for about 45 minutes over low heat, until the dry vegetables are tender.

5- 10 minutes before turning off the heat, add the vermicelli and stir. Before serving, thicken the soup by mixing the cornstarch with 50ml of water then pour into the pot over medium-low heat. Stir for 3 to 4 minutes. When the soup is slightly thickened, it is ready. Serve immediately.

Chef Patrick's Comment

Good recipe. A few small details; double the quantities of lentils and chickpeas so your harira won't need to be thickened at the end, for the veal if you have a little money take the filet finally for the neck, remove it at the end of cooking bone it and cut into small pieces before putting them back in your harira.

Lentilles Coriandre Maghreb Vermicelles Plats en sauce Pois chiches