Harira (Moroccan Soup)
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Harira is the thick North African soup of lentils, chickpeas and tomato, usually with lamb, thickened at the end and sharpened with lemon. It is made in Morocco and Algeria, and no single country has been assigned here. It is the soup that breaks the fast. Harira is eaten at iftar throughout Ramadan, traditionally alongside chebakia and dates, and it is also eaten by Moroccan Jews to break the Yom Kippur fast, a shared practice worth noting. It is made year-round too, but its association with fasting is strong enough that most Moroccans think of it that way first. The name explains the texture. Harira derives from the Arabic word for silk, and refers to how the soup feels once it has been thickened, either with beaten egg mixed in at the end, or with tedouira, a slurry of flour and water that is sometimes left to ferment for a day or two before use. That thickening step is what separates harira from an ordinary lentil soup. **A significant contradiction in the source.** It describes this version as vegan. Its ingredient list contains a pound of cubed lamb and two eggs. The recipe below follows the ingredients, and the vegan claim has not been carried across.
Harira is a thick soup of lentils, chickpeas and tomato made across Morocco and Algeria, traditionally eaten to break the fast during Ramadan alongside chebakia and dates. Moroccan Jews eat it to break the Yom Kippur fast. The name derives from the Arabic word for silk, describing its texture once thickened.
Put the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onions and coriander into a large soup pot over low heat.
Turn everything over frequently for 5 minutes.
Tip in the tomatoes, holding back their juice, and cook gently for 15 minutes.
Pour in the reserved tomato juice, the water and the lentils.
Bring to the boil, then lower the heat.
Cover and cook gently for 2 hours.
About 10 minutes before serving, raise the heat, tip in the chickpeas and the vermicelli, and cook for about 10 minutes until the pasta is al dente.
Mix in the lemon juice and the beaten eggs, and let the eggs cook for a minute. This is what gives harira its silky texture.
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