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Robert Carrier's Moroccan harira

Robert Carrier's Moroccan harira

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Rating: 4 out of 5.7 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in 2¾ hours, plus overnight soaking
  • More effort
  • Serves 6 - 8

In Morocco this soup is served as an important part of the festivities of Ramadan: it's the traditional soup to break the fast

Nutrition: per serving
HighlightNutrientUnit
kcal381
fat15g
saturates8g
carbs38g
sugars0g
fibre5g
protein26g
low insalt0.35g
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Ingredients

Method

  • STEP 1

    Tip the chickpeas and lentils into a large saucepan or flameproof casserole. Add the lamb, onion, turmeric, cinnamon, ginger, saffron strands and paprika, then pour in 1.5 litres/21⁄2 pints water. Season.

  • STEP 2

    Bring to the boil, skimming all the froth from the surface as the water begins to bubble, then stir in half the butter. Turn down the heat and simmer the soup, covered, for 11⁄2 -2 hours until the chickpeas are tender, adding a little more water from time to time as necessary.

  • STEP 3

    Towards the end of the cooking time, prepare the rice. Bring 850ml/ 11⁄2 pints water to the boil in a saucepan, shower in the rice, the rest of the butter and salt to taste. Cook until the rice is very tender. Drain, reserving 3tbsp of the liquid.

  • STEP 4

    To finish, put the reserved rice liquid in a small saucepan. Stir in the coriander, parsley (hold a little back for a garnish if you like) and tomatoes, then simmer for 15 minutes, stirring from time to time. Add to the soup with the rice, and then taste for seasoning. Simmer for 5-10 minutes to thicken slightly. Serve hot, with a lemon quarter for each serving so guests can squeeze over lemon juice to taste.

Recipe from Good Food magazine, March 2003

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Overall rating

Rating: 4 out of 5.7 ratings
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