Introduction
Moroccan Harira soup is a classic, hearty dish that is especially popular during Ramadan. It combines lamb, chickpeas, lentils, and aromatic spices to create a healthy, flavorful meal. By using a pressure cooker, you can save time while still keeping the authentic Moroccan taste.
Ingredients
To prepare the soup:
- 3 tablespoons vegetable oil
- 1/2 pound lamb, or beef, cut into 1/2-inch pieces
- 6 large tomatoes, peeled, seeded, and pureed
- 1 large onion, grated
- 1 stalk celery with leaves, finely chopped
- 3/4 cup dried chickpeas, soaked overnight and peeled
- 3 tablespoons dried lentils, soaked overnight
- 1/4 cup finely chopped fresh parsley leaves
- 1/4 cup finely chopped fresh cilantro leaves
- 1 tablespoon salt
- 1 tablespoon ground ginger
- 1 tablespoon smen (optional)
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric (or 1/4 teaspoon yellow food coloring)
- 11 cups water, divided
- 3 tablespoons tomato paste, mixed into 1 cup water
- 2 tablespoons raw rice, or 2 tablespoons broken vermicelli
For Thickening:
- 1 cup flour
- 2 cups water
To Garnish:
- Coarsely chopped fresh parsley
Instructions
Brown the Meat
To begin, heat the vegetable oil in a 6-quart or larger pressure cooker over medium-high heat. Next, add the lamb or beef pieces and stir until all sides are lightly browned. This step helps seal in the flavor before the soup is built.
Make the Stock
After browning the meat, add the pureed tomatoes, grated onion, chopped celery, soaked chickpeas, parsley, cilantro, salt, ginger, smen (if using), black pepper, cinnamon, and turmeric. Stir well to combine the ingredients. Then, pour in 3 cups of water. Cover the pressure cooker, bring it to pressure, and reduce the heat to medium. Cook for 20–30 minutes.
Make the Soup
Once the stock is ready, add the soaked lentils, the tomato paste mixed with 1 cup of water, and the remaining 8 cups of water. Be sure to skim off any excess oil that may rise to the top. Keep the rice or vermicelli ready, but do not add it yet.
- With rice: Cook for 30 minutes under pressure. Release, add rice, cover again, and cook for 15 more minutes.
- With vermicelli: Cook for 45 minutes under pressure. Release, add vermicelli, and simmer uncovered for 5–10 minutes until tender.
At this stage, taste and adjust the seasoning with additional salt or pepper as needed.
Make the Soup Thickener
Meanwhile, prepare the thickener by mixing 1 cup flour with 2 cups water until smooth. If lumps remain, strain through a sieve. When the soup reaches a full simmer, slowly pour in 1/4 of the flour mixture while stirring constantly. Gradually add another 1/4 and continue until the desired thickness is reached. Usually, half the mixture is enough. Allow the soup to simmer for another 5–10 minutes to remove the raw flour taste.
Serve & Garnish
Finally, remove the soup from the heat and ladle it into bowls. Garnish with freshly chopped parsley. For a traditional Moroccan touch, serve it hot with lemon wedges or warm flatbread.
Tips & Benefits
- Nutritious: High in protein and fiber from chickpeas and lentils.
- Flavorful: Spices and herbs create authentic Moroccan taste.
- Time-saving: Using a pressure cooker preserves flavors while reducing cooking time.
- Traditional: Perfect for Ramadan or family meals.