300 g lamb or beef meat
50-80 ml olive oil
½ cup lentils
½ cup cooked chickpeas (jarred or canned)
½ cup canned tomatoes, peeled
1 teaspoon of turmeric
1 dose of saffron
1 teaspoon cinnamon
½ teaspoon ginger (powder)
1 teaspoon coriander
Salt and pepper to taste
½ cup noodles
Rinse and cut the meat into small portions. Peel and chop the onions. Heat the oil in a deep saucepan and sauté them briefly. Then dilute with hot water and simmer over low heat for about 30 minutes.
Rinse the lentils in a colander and add to the pan. Also put the tomatoes and spices. Cover and let simmer another 20 minutes.
Rinse the chickpeas from their own sauce and mix into the soup. Simmer for another 30 minutes until all ingredients are cooked. Finally, put the noodles and cook for a further 10 minutes or until cooked. Normally, you will get a thick soup. If necessary, thicken it with 1 tablespoon flour.
Serve the harira soup hot with a slice of lemon for those who prefer it with an acid touch.
My favorite Morrocan soup, Harira. The recipe was of my nanny Khadijah (you see her on the photo). My mum has noted it down some 30 yeas ago