Algerian harira

    1 hour 45 min

    Traditionally, Harira is the fast-breaking dish during the month of Ramadan. It is a creamy soup of meat and vegetables served with borek, dates and lemon slices.

    20 people made this

    Serves: 8 

    • 500g lamb stewing steak
    • 1 onion, grated
    • 3 ripe tomatoes, peeled and diced
    • 2 tablespoons vegetable oil
    • 1 bunch coriander, finely chopped
    • 1 small bunch mint, finely chopped
    • 1 small bunch celery, finely chopped
    • 1 teaspoon saffron
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1 teaspoon turmeric
    • 1 teaspoon black pepper
    • salt to taste
    • 2 litres warm water
    • 1 carrot, peeled
    • 1 courgette, peeled
    • 1 potato, peeled
    • 1/2 (400g) tin chickpeas, drained
    • 3 tablespoons plain flour
    • juice of 1/2 a lemon
    • lemon slices, to serve

    Prep:35min  ›  Cook:1hr10min  ›  Ready in:1hr45min 

    1. In a large pot over low heat, add the lamb, onion, tomatoes, oil, herbs, celery, spices and salt. Cook and stir over low heat for 20 minutes.
    2. Cover with water, add the vegetables and simmer for 30 minutes.
    3. Check that the lamb is cooked and tender. Remove the meat from the pot and purée the rest of the ingredients using a hand held blender.
    4. Return the lamb to the pot and add the chickpeas. Cook for 10 minutes, till chickpeas are warmed through.
    5. Dissolve the flour in a glass of water.
    6. Add the flour mixture and the lemon juice to the pot and stir while cooking over low heat until the soup turns creamy. Serve hot with lemon slices.

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