Algerian Hariri
Algeria
Rédacteur junior
Abuja, Nigeria ·
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Abuja, Nigeria ·
Hariri is a rich North African soup made in both Algeria and Morocco, and the Algerian version differs from its Moroccan neighbour in one clear respect: it contains no lentils. Lamb, chickpeas, tomato and a heavy hand of warm spices carry it instead. Ramadan is when it matters most. Hariri is iftar food, the substantial thing eaten to break a day's fast, and it is made in quantity across Algeria through the month. It is also eaten at other times as a starter or a light meal in its own right, and it is served with potatoes or rice as well as on its own. It is not a quick soup, and the source is direct about starting early: the total cooking time runs to around two hours and twenty minutes, most of it slow and unattended, which is what softens the lamb and lets the spices settle into the broth. The spicing is characteristic rather than fierce: turmeric, cinnamon, ginger, paprika and black pepper together, with coriander added near the end so its aroma survives, and lemon wedges served alongside for a sharpness that cuts the richness.
Hariri is a North African soup prepared in Algeria and Morocco, the Algerian version distinguished by the absence of lentils. It is conventionally served at iftar during Ramadan.
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Put a pot or casserole over heat, melt the butter and add the onions.
Fry until the onions are translucent.
Add the lamb and fry for about 15 minutes.
Add all the spices, stir, and fry for a further 5 minutes.
Pour in the blended tomatoes and the tomato purée, bring to a boil and simmer for about 15 minutes.
Pour in water and cover the pot. Let it cook and simmer slowly for 2 hours.
About 15 minutes before the end, add the chickpeas and the coriander.
Serve hot, garnished with lemon wedges.
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