Soup
Harira
About
A velvety tomato, lentil and chickpea soup thickened with a flour-water tedouira, popular in the Tlemcen region of western Algeria and much loved for breaking the Ramadan fast.
Equipment
- Large pot
- Whisk
- Small jar with lid
- Ladle
Ingredients
Lamb or beef, cubed small300 g
Onion1
Celery stalk with leaves1
Ripe tomatoes, grated, or passata4 (or 500 g)
Tomato paste2 tbsp
Brown or green lentils½ cup
Cooked chickpeas1 cup
Fresh coriander and parsley1 large bunch
Ground turmeric½ tsp
Ground cinnamon¼ tsp
Black pepper and ginger1 tsp total
Plain flour (for the tedouira)4 tbsp
Vermicelli or broken angel-hair pasta½ cup
Butter or oil2 tbsp
Saltto taste
Waterabout 2 litres
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