Harira - WHOLESOME ALGERIAN SOUP - حريرة
Recipe Information
Harira
Cultural Context
Harira is a traditional Moroccan soup, often enjoyed during Ramadan to break the fast. It symbolizes hospitality and community, typically served with dates and bread. This nourishing dish has variations across North Africa, adapting to local ingredients and preferences, making it a beloved staple in many households.
beef
🥗Healthier: chicken
💰Cheaper: vegetable broth
Chicken is leaner, and vegetable broth can be more economical.
chickpeas
🥗Healthier: canned chickpeas
💰Cheaper: dried chickpeas
Canned chickpeas save time, while dried are often less expensive.
fresh herbs
🥗Healthier: dried herbs
💰Cheaper: frozen herbs
Dried herbs are more accessible, and frozen can be cost-effective.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Avocado oil is healthier, while canola is often cheaper.
Fill a pot with 20 cups of water.
Add 2 medium chicken breasts cut into cubes and 1 small diced onion.
Add 1 can of chickpeas and 0.5 cup of washed lentils.
Add spices: 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of cinnamon, 1 teaspoon of ginger, and 1.5 teaspoon of turmeric; mix well.
Put the pot on high heat until it boils.
In a smaller pot, add 2 cups of water and 0.5 cup of washed rice; let it boil for 5 minutes.
Separate the rice from the water and set the rice aside.
To the rice water, add 7 diced roma tomatoes and 3 bunches of chopped parsley.
Add spices to the sauce: 0.5 teaspoon of salt, 0.5 teaspoon of pepper, and 1.5 tablespoon of coriander.
Add 2 tablespoon of butter to the sauce when it starts to boil.
After boiling the main soup for 15 minutes, add 2 tablespoon of butter and mix well; cook for another 15 minutes.
Add the reserved rice into the soup and mix well.
Once the sauce is boiling, add 2 tablespoon of butter and let it boil for 5-10 minutes.
Add the sauce into the soup, mix well, and let it boil for an additional 30 minutes on medium-high heat, stirring every 2 minutes.
Cooking Techniques
Equipment Needed
Spice Level:
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