Hello all and Ramadan Kareem!
Every year in the run up to Ramadan we prepare by making a huge pot of Harira soup, which is a soup that 99% of Moroccans eat to break the fast.
Many Moroccans believe that harira is a symbol of Ramadan and it is normally served in colourful bowls and traditionally eaten with small ladel-like wooden spoons.
The soup itself is very comforting and easy to digest after a day of fasting.
Our family in Morocco would start preparing the soup in the afternoon and its delicious aroma can be smelt all around the medina. All of the families in the neighborhood have a different recipe which is a constant source of debate during the Holy Month.
The soup consists of tomatoes, lentils, chickpeas, usually some meat for flavor, and plenty of fresh herbs—parsley, coriander (cilantro) and celery leaves.
Shopping in the Moroccan markets is such a pleasurable, sensuous experience but unfortunately when we are back in Scotland, we have to make do with shopping in the local supermarket.
We like to serve the soup with lemon, coriander and extra seasoning. It is an excellent soup to cook with children as there are so many bright, colourful ingredients and vegetables to chop. Here is our recipe - feel free to adapt to whatever spices you have in your cupboards as our Moroccan friends and family do and enjoy!!!
Malika and Ameenah's Moroccan Harira
- 450g diced lamb
- 1 teaspoon ground turmeric
- 1 1/2 teaspoons ground black pepper
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cayenne pepper
- 2 tablespoons olive oil
- 90g celery, chopped
- 1 onion, chopped
- 1 red onion, chopped
- 1 (25g) pack fresh coriander, chopped
- 2 (400g) tins chopped tomatoes
- 1.7 litre water
- 145g green lentils
- 1 (410g) tin chick peas, rinsed, drained
- 115g vermicelli
- 1 lemon, juiced
- Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion and coriander into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
- Pour tomato juice, 1.7 litre water and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
- About 10 minutes before serving turn the heat to medium-high, place chick peas and spaghetti into the soup, let cook about 10 minutes (until spaghetti are al dente). Stir in lemon and cook for 1 minute.
Serve and enjoy!!!
Multicultural Kid Blogs is proud to be hosting its fifth annual Ramadan & Eid for Kids blog hop, where bloggers come together to share ideas for teaching kids about and honoring Ramadan & Eid. Don't forget to check out our blog hops from last year, 2017, 2016, and 2015. Be sure to follow our Ramadan & Eid boards on Pinterest for even more ideas!
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