Harira Soup
A warming bowl of harira: tender meat and brown lentils simmered in a spiced tomato broth with celery, chickpeas and vermicelli, finished with fresh herbs and a flour slurry that gives it its signature silky body.
How to Prepare
Sauté the chopped onion with the meat until the meat is browned.
Stir in the mixed spice, black pepper, ginger and turmeric.
Add the brown lentils, celery and blended tomato and cook for a minute.
Pour in the water and stock cube, then simmer until the lentils and meat are tender.
Add the vermicelli, boiled chickpeas, parsley and coriander.
Stir the flour-water mixture into the soup and simmer until slightly thickened, then season with salt and serve hot.
Whisk the flour into cold water until smooth before adding it, and stir constantly as it goes in, so the soup thickens silkily without lumps.