Harira (الحريرة) — Moroccan Tomato and Lentil Ramadan Soup

• 180 gDried chickpeas, soaked overnight and drained (Soak in plenty of water 12 hours; drain before cooking)
• 140 gBrown or green lentils, rinsed
• 250 gBeef stew meat, cut into 1.5 cm cubes (Lean chuck or similar)
• 30 mlOlive oil
• 150 gYellow onion, finely grated
• 80 gCelery, finely chopped
• 12 gGarlic, minced
• 2 tspGround ginger
• 1 tspGround turmeric
• 0.5 tspGround cinnamon
• 1 tspGround black pepper
• 10 gFine sea salt (Add in two stages)
• 60 gTomato paste
• 800 gCrushed tomatoes (Canned or fresh purée)
• 1500 mlWater
• 20 gFresh cilantro, finely chopped
• 20 gFresh parsley, finely chopped
• 60 gAll-purpose flour
• 240 mlWater (for flour slurry) (Cold water prevents lumps)
• 60 gVermicelli noodles, broken into 2–3 cm pieces
• 30 mlFresh lemon juice

Instructions

1. 1

   Soak the chickpeas overnight, then drain and rinse them well before you start cooking. If you want a smoother, more traditional texture, rub the soaked chickpeas between your palms to loosen skins and discard what floats away in water.

2. 2

   Heat the olive oil in a heavy pot over medium heat, then add the grated onion and celery and cook for 6 minutes until glossy and lightly softened. Stir in the garlic and cook for 30 seconds, keeping the heat moderate so the garlic does not brown.

3. 3

   Add the beef cubes to the pot and cook for 5–6 minutes, stirring, until the surfaces lose their raw color and pick up a little browning. Sprinkle in the ginger, turmeric, cinnamon, black pepper, and 5 g of the salt, then stir for 45 seconds to toast the spices and coat the meat.

4. 4

   Stir in the tomato paste and cook it for 2 minutes to deepen its flavor and reduce any raw edge. Add the crushed tomatoes and 1500 ml water, scraping the bottom of the pot to release any browned bits into the broth.

5. 5

   Add the drained chickpeas and the rinsed lentils, then bring the pot to a gentle boil. Reduce to a steady simmer, partially cover, and cook for 45 minutes, stirring occasionally so the lentils do not stick.

6. 6

   Stir in the chopped cilantro and parsley and simmer for 10 minutes so the herbs perfume the soup without turning dull. Taste the broth and add the remaining 5 g salt if needed, adjusting now because the thickener will slightly mute seasoning.

7. 7

   In a bowl, whisk the flour with 240 ml cold water until completely smooth and pourable, with no lumps. While stirring the soup in a steady circle, slowly drizzle in the slurry and keep stirring for 3 minutes to prevent clumping and to activate the thickening.

8. 8

   Add the broken vermicelli and simmer for 8–10 minutes until the noodles are tender and the soup looks lightly silky rather than gluey. Turn off the heat, stir in the lemon juice, and let the harira rest for 5 minutes so the body settles and the flavors round out.