Moroccan Harira Soup

By Zahida Yunis Ramzan

I am delighted to have permission to use the picture taken by Zahida Yunis Ramzan and share her recipe for the Moroccan Harira Soup as detailed below (Makes 6-8 servings)


1 lb stewing beef, cut into small 1/2 inch cubes

1 onion, chopped finely

2 celery stalks, finely chopped

3 carrots, peeled and finely chopped

1 cup canned chickpeas

1 cup canned lentils

1/2 tsp garlic mince

3 tbsp olive oil

1/2 cup orzo pasta (dried)

1 can tomato paste (5.5oz)

8 cups vegetable stock or 2 stock cubes

2 tbsp fresh coriander leaves, finely chopped

2 tbsp fresh parsley, finely chopped

2 cups fresh baby spinach, chopped

Spice blend:-

1 tsp turmeric powder

1/2 tsp paprika

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp cinnamon powder

1/2 tsp ginger powder

Salt and black pepper to taste

2 tbsp oil

Heat oil in a large pot brown the beef cubes on all sides. As soon they have browned, stir in the onions and the spice blend. Saute the onions and this will also lightly toast the spices, for about 2-3 minutes.

Pour in the vegetable stock, followed by all the vegetables. Stir well. Bring to a boil and then reduce the heat to low and simmer for 20-30 minutes. Once the vegetables have softenend, add the orzo pasta and cook for another 8-10 minutes. The Soup will start to thickn a little. Season with salt and black pepper, add the fresh parsley and coriander leaves, saving a few fresh herbs for garnishing. Stir in the spinach and cook for a couple more minutes.

Ladle into bowls and at the time of serving – serve with a sprinkling of fresh herbs, a slice of lemon and some spicy harissa for those who like it spicy.

Recipe and Photo taken by Zahida Yunis Ramzan

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