Algerian harira
(2)
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.
salima1962
20 people made this
Ingredients
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
Method
Prep:35min ›
Cook:1hr10min ›
Ready in:1hr45min
- 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.
- Cover with water, add the vegetables and simmer for 30 minutes.
- 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.
- Return the lamb to the pot and add the chickpeas. Cook for 10 minutes, till chickpeas are warmed through.
- Dissolve the flour in a glass of water.
- 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.
