Harira in homemade vegetable stock.
- 1 pound cubed beef (or other protein), cut into 1 inch pieces
- 1 large white onion, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 pound fresh tomatoes, chopped
- ½ cup dried lentils
- ½ cup long-grain basmati rice
- 3 cups homemade vegetable stock
- 1 can tomato paste
- 1 cup cooked chickpeas (from a can), or dried chickpeas soaked overnight
- ¼ cup fresh cilantro leaves, chopped
- ¼ cup fresh parsley, chopped
- 1½ teaspoons sea salt
- ½ cup chickpea flour
- 1 cup water
- 1 tablespoon tomato paste (optional)
- 1 tablespoon ground turmeric
- 1 tablespoon ground cinnamon
- 1 tablespoon ground paprika
- ½ tablespoon ground cumin
- 1 teaspoon saffron, crushed
- 2 teaspoon of ground black pepper
- 1 lemon, cut into wedges (optional)
- Heat large saucepan over high heat and add oil. Once hot, place meat into pan and cook for 1-2 minutes
- As the meat starts to brown on each side, remove the meat and place into a bowl. Set aside
- Bring the saucepan down to medium-high heat and add the onions, celery, carrots, and garlic with a splash of vegetable stock. Stir around and begin to cook the vegetables together.
- After several minutes, add the tomatoes and their juices. Cook for another 2 minutes
- As the tomatoes start to soften, add the spices and mix thoroughly through vegetables and tomatoes
- Once the spices are well mixed in, re-add your meat and any additional juices that have accumulated in the bowl. Then add your lentils and rice and stir
- After ~30 seconds of stirring, begin adding vegetable stock into the mixture 1 cup at a time. As you add the stock to the saucepan, stir it throughout and distribute the liquid well
- Once the stock is fully added, add the tomato paste and chickpeas. Bring the saucepan to high heat and to a boil
- As the soup starts to boil, bring to a simmer and let cook for at least an hour
- While the harira is simmering, begin making the tadouira by gradually adding water to the chickpea flour in a bowl.
- The end result should be a runny yellowish slurry, which will go into the harira at the end
- Periodically check on the harira via the texture of the meat. The meat should be very soft but still retain its original form.
- Once you feel it’s right to move on, add the fresh greens (cilantro and parsley) and simmer for another 5 minutes
- Add the tadouira and stir thoroughly in the soup over the simmer. As it starts to thicken (after 1-2 minutes), take the harira off the heat and serve.
- If desired, add a splash of lemon juice and additional fresh greens as a garnish. Enjoy!
- Prep Time: 30 mins
- Cook Time: 60 mins
- Category: Entree
- Cuisine: Moroccan
Keywords: beef meal, tomato and beef meal, lemon beef garnish