Ingredients
- 300g of meat preferably lamb shoulder
- 1 large onion
- 150g chickpeas
- 4 juicy tomatoes
- 4 stalks of celery
- 1 bunch of parsley
- 1 bunch of coriander
- 1 dose of Saffron
- 1/2 tea glass of lentils
- 1 tablespoon of tomato paste
- 3 tablespoons of flour
- Salt, Pepper
-
Preparation
The day before, soak the chickpeas in cold water. Cut the meat into small cubes. Peel and slice the onion very finely. Peel the tomatoes. leave them whole. Put everything in a large stewpot with the chickpeas, saffron, pepper, salt and 3 liters of water. Cook for 20 minutes, partially covered, over medium heat.
Wash and chop the coriander and parsley, cut the celery into very small cubes.
Incorporate the lentils, the tomato paste diluted in a little water, the coriander, the parsley, the celery. Leave to cook for another 20 minutes, then combine the soup with the flour diluted in a glass of cold water. Stir constantly with a spatula to prevent lumps from forming.
Let everything simmer uncovered for 10 minutes, stirring occasionally.
Serve the harira hot with lemon squares.
-
source: Moroccan-cuisine
