Harira Soup For Ramadan Recipes

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HARIRA SOUP



Harira Soup image

Harira, a savory Moroccan soup made with dried legumes - lentil, chickpeas, fava beans - is traditionally cooked with lamb or lamb broth, but this version is vegetarian. Though it is typically eaten to break the fast during Ramadan, it is served throughout the rest of the year as well. The soup tastes best the following day, when flavors have melded, but may thicken when refrigerated. Thin with water or broth when reheating, and adjust the salt.

Provided by David Tanis

Categories     soups and stews, appetizer

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil or butter
1 large onion, finely diced, about 2 cups
4 garlic cloves, minced
1 tablespoon dried ginger
1 1/2 teaspoons black pepper
2 teaspoons turmeric
1 teaspoon toasted and ground cumin
1/4 teaspoon cayenne
1/2 teaspoon crumbled saffron
1 (3-inch) piece cinnamon stick or 1/4 teaspoon ground cinnamon
4 cups diced ripe tomato, fresh or canned
2 tablespoons chopped celery leaves
2 tablespoons chopped cilantro
Salt
1 cup brown lentils, rinsed
1 cup red lentils, rinsed
1 cup peeled dried fava beans (or substitute 1 cup dried chickpeas, soaked overnight)
1/4 pound angel hair pasta or vermicelli, broken into 1-inch pieces
Lemon wedges, for serving

Steps:

  • Put olive oil in a large heavy-bottomed soup pot over medium-high heat. Add onion and cook, stirring, until softened and lightly colored, 8 to 10 minutes. Stir in garlic, ginger, pepper, turmeric, cumin, cayenne, saffron and cinnamon. Cook for about 2 minutes more.
  • Add tomato, celery leaves and cilantro and bring to a brisk simmer. Cook, stirring, about 5 minutes, until mixture thickens somewhat, then add 1 teaspoon salt, the brown lentils, red lentils and dried favas. Add 8 cups water. Bring to a boil, then reduce to a gentle simmer, covered with the lid ajar.
  • Let soup simmer for 30 minutes, then taste broth and adjust salt. Cook for 1 hour more at a gentle simmer, until the legumes are soft and creamy. It may be necessary to add more liquid from time to time to keep soup from being too porridge-like. It should be on the thick side, but with a pourable consistency. (With every addition of water, taste and adjust for salt.)
  • Just before serving, add pasta and let cook for 2 to 3 minutes. Ladle soup into small bowls and pass lemon wedges for squeezing.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 5 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 353 milligrams, Sugar 6 grams, TransFat 0 grams

HARIRA



Harira image

This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Season with salt, pepper, mint leaves and cinnamon to taste.

Provided by Becky

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 2h45m

Yield 6

Number Of Ingredients 18

1 pound cubed lamb meat
1 teaspoon ground turmeric
1 ½ teaspoons ground black pepper
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cayenne pepper
2 tablespoons margarine
¾ cup chopped celery
1 onion, chopped
1 red onion, chopped
½ cup chopped fresh cilantro
1 (29 ounce) can diced tomatoes
7 cups water
¾ cup green lentils
1 (15 ounce) can garbanzo beans, drained
4 ounces vermicelli pasta
2 eggs, beaten
1 lemon, juiced

Steps:

  • Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
  • Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
  • About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.

Nutrition Facts : Calories 467.4 calories, Carbohydrate 50 g, Cholesterol 116.4 mg, Fat 16.7 g, Fiber 13.3 g, Protein 29.4 g, SaturatedFat 5.8 g, Sodium 593.8 mg, Sugar 6.5 g

HARIRA - CHICKPEA AND LENTIL SOUP



Harira - Chickpea and Lentil Soup image

I am posting it here for safe keeping and will be making before long. It looks absolutely delicious. It is a traditional Ramadan Soup. UPDATE - I have now made the soup and love it; I made it with red lentils which worked fine.

Provided by Deantini

Categories     Clear Soup

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 bunch cilantro, fresh
1/2 bunch parsley, fresh
4 cups chicken broth
1/2 cup green lentil (or brown)
0.5 (19 ounce) can chickpeas, drained and rinsed
1 (19 ounce) can tomatoes, drained and chopped
1 onion, chopped
1 teaspoon cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon cinnamon
1 lemon, thinly sliced
6 pitted dates, halved (optional)

Steps:

  • Chop 2 tbsp each of cilantro and parsley, set aside.
  • Tie together the remainder of the parsley and cilantro bunches and place in large sauce pan. Add chicken stock and bring to boil. Reduce heat to low, cover and simmer for 15 minute Discard herb bundle.
  • Add lentils, cover and simmer for 15 minute.
  • Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, tumeric, and pepper, cover and simmer for 30 minute.
  • Remove 3 cups of soup and blend with hand blender or food processor.
  • Return to pot and heat through. Stir in lemon juice, oil and reserved herbs.
  • Ladle soup into bowls and sprinkle with cinnamon and top of lemon slices and dates.

HARIRA (SOUP FOR RAMADAN)



Harira (Soup for Ramadan) image

My husband is very picky how he likes his Harira. His sister gave me her recipe so I could make it for him during Ramadan. This soup will keep for several days in the refrigerator or it can be frozen. Sometimes bite size pieces of beef or lamb is added to the soup at the beginning of cooking.

Provided by FDADELKARIM

Categories     Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 22

2 cups dried garbanzo beans, soaked overnight
1/2 cup dry lentils, brown (I have never tried red)
3 roma tomatoes, diced
1 cup fresh parsley, unpacked with stems removed
1 cup fresh cilantro, unpacked with stems removed
2 celery ribs
1 small onion
2 -3 carrots, peeled
1 -2 tablespoon canola oil
1 large beef bouillon
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ginger
1/4 teaspoon turmeric
1/4 teaspoon powdered saffron (for coloring)
1/4 teaspoon cinnamon
1/4 teaspoon garlic powder
1/2 teaspoon smen
3 tablespoons tomato paste
1/2 cup flour
2 eggs, beaten (optional)
1/2 cup vermicelli, bite size (optional)

Steps:

  • Place the presoaked chickpeas, lentils, & tomatoes into a large pressure cooker (around 6qt-8qt).
  • In a food processor, blend the cilantro & parsley into tiny pieces. Add to the cooker. Next dice the celery in the food processor & add it to the cooker. Repeat with the onion & carrots.
  • Pour enough water into the pressure cooker to cover the vegetables (about half full, depending on the size of the pressure cooker).
  • Add the oil, bouillon, spices, & smen to the pot & cover with the lid. Cook for 15 minutes, after it begins to hiss.
  • Meanwhile, mix the flour with 1 cup of warm water until it is smooth. Put a small pot of water on to boil.
  • Uncover, then stir in enough boiling water to bring pressure cooker nearly full. Next gently stir in the tomato paste along with the flour mixture.
  • Turn the heat on medium-low then simmer the soup, uncovered, for additional 15-20 minutes, stirring from time to time.
  • If using eggs and/or vermicelli, wait until 10 minutes before the soup is done then add them.

CLASSIC MOROCCAN HARIRA: TOMATO, LENTIL, AND CHICKPEA SOUP



Classic Moroccan Harira: Tomato, Lentil, and Chickpea Soup image

Harira is a famous Moroccan soup that's especially popular in Ramadan. This classic recipe uses fresh tomatoes, chickpeas, and lentils.

Provided by Christine Benlafquih

Categories     Side Dish     Appetizer     Entree     Soup

Time 2h25m

Yield 8

Number Of Ingredients 23

3 tablespoons vegetable oil
1/2 pound lamb (or beef or chicken, chopped into 1/2-inch pieces)
6 large tomatoes (peeled, seeded and pureed)
1 tablespoon Kosher salt
1/2 teaspoon turmeric (or 1/4 teaspoon yellow food coloring)
1 bunch parsley (no stems, finely chopped to yield about 1/4 cup)
1 bunch cilantro (no stems, finely chopped to yield about 1/4 cup)
1 stalk celery (with leaves, finely chopped)
1 1/2 teaspoons pepper
1 teaspoon ground cinnamon
1 tablespoon ground ginger
1 large onion (grated)
1 handful of dried chickpeas (soaked overnight and peeled)
10 to 11 cups of water (divided 3-8)
3 tablespoons dried lentils (soaked overnight)
3 tablespoons tomato paste (mixed into 1 cup water)
2 tablespoons vermicelli (broken into pieces)
Optional: 1 tablespoon smen
Optional: 2 tablespoons rice (uncooked)
For Thickening the Soup:
1 cup flour
2 cups water
Garnish: chopped parsley

Steps:

  • Gather the ingredients.
  • Heat up the cooking oil in a 6-quart or larger pressure cooker. Add the meat.
  • Cook for a few minutes, stirring to brown all sides.
  • Add the pureed tomatoes, kosher salt, turmeric, parsley, cilantro, celery, pepper, cinnamon, ginger, onion, chickpeas, and smen (if using). Stir and add 3 cups of the water.
  • Cover tightly and heat over high heat until pressure is achieved. Reduce the heat to medium and cook for 20 to 30 minutes. Remove from the heat and release the pressure.
  • Add the lentils, tomato paste mixture, and the remaining 8 cups (2 quarts) of water. If at any point there's an oily surface forming on top of the soup, simply skim it off and discard. This can happen because of the meat's fat, if left on.
  • Have the rice or vermicelli at hand, if using, but don't add yet.
  • Cover the pot and heat the soup over high heat until pressure is achieved. Reduce the heat to medium and continue cooking. If adding rice, cook the soup on pressure for 30 minutes. Release the pressure and add the rice. Cover and cook with pressure for an additional 15 minutes. Taste for seasoning and add salt and pepper if desired. If using vermicelli, cook the soup on pressure for 45 minutes. Release the pressure, and add the vermicelli. Simmer the soup, uncovered, for 5 to 10 minutes or until the vermicelli is plump and cooked. Taste for seasoning and add salt and pepper if desired.
  • While the soup is cooking, make a soup thickener by mixing together the flour and water.
  • Mix well, but if the mixture is not smooth, pass it through a sieve to remove lumps.
  • Bring the soup to a full simmer. Slowly, and in a thin stream, pour in 1/4 of the flour mixture. Stir constantly and keep the soup simmering so the flour doesn't stick to the bottom or cooks up in lumps.
  • Add another 1/4 of the flour thickener. You will notice the soup beginning to thicken when you've used approximately half the flour mixture. The thickness of harira is up to you.
  • Simmer the thickened soup, stirring occasionally, for 5 to 10 minutes to cook off the taste of the flour. Remove the soup from the heat, serve, and garnish with some chopped parsley. Enjoy.

Nutrition Facts : Calories 264 kcal, Carbohydrate 28 g, Cholesterol 27 mg, Fiber 4 g, Protein 13 g, SaturatedFat 3 g, Sodium 527 mg, Sugar 6 g, Fat 12 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

HARIRA



Harira image

Categories     Soup/Stew     Chicken     Herb     Rice     Tomato     Ramadan     Saffron     Chickpea     Lentil     Gourmet

Yield Makes about 12 cups

Number Of Ingredients 12

1 whole chicken breast, halved
4 cups chicken broth
4 cups water
a 28-to 32-ounce can whole tomatoes, drained and puréed coarse
1/4 teaspoon crumbled saffron threads
2 medium onions, chopped fine
2 cups cooked dried chick-peas (recipe follows), or a 19-ounce can, rinsed
1/2 cup raw long-grain rice
1/2 cup lentils
3/4 cup finely chopped fresh coriander
3/4 cup finely chopped fresh parsley leaves
dried chick-peas, picked over water

Steps:

  • In a heavy kettle (at least 5 quarts) simmer chicken in broth and water 17 to 20 minutes, or until chicken is just cooked through, and transfer chicken with a slotted spoon to a cutting board. Add to kettle tomatoes, saffron, onions, chick-peas, rice, and lentils and simmer, covered, 30 minutes, or until lentils are tender. Shred chicken, discarding skin and bones, and stir into soup with salt and pepper to taste. Soup may be prepared 4 days ahead (cool uncovered before chilling covered).
  • In a bowl soak chick-peas in water to cover by 2 inches overnight or quick-soak (procedure follows) and drain.
  • To Cook Dried Chickpeas:
  • In a saucepan combine drained chick-peas and water to cover by 2 inches and simmer, covered partially, 1 to 1 1/2 hours, or until tender. Drain chick-peas.
  • To make 2 cups cooked chick-peas begin with a scant cup dried.
  • Just before serving, stir in coriander and parsley.
  • To Quick-Soak Dried Beans
  • Can be prepared in 45 minutes or less but requires additional unattended time.
  • In a large saucepan combine dried beans, picked over and rinsed, with triple their volume of cold water. Bring the water to a boil and cook beans, uncovered, over moderate heat 2 minutes. Remove pan from heat and let beans soak 1 hour.

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