Harira Soup (Grandma Perla Amar's version)

5 from 2 votes

Harira Soup (Grandma Perla Amar's version)

Harira (Arabic: الحريرة‎ al-ḥarīra, Berber languages: ⴰⵣⴽⵉⴼ azkif) is a traditional soup of the Maghreb region, consumed in Morocco and western Algeria. It is popular as a starter but is also eaten on its own as a light snack. There are many variations and it is mostly served during Ramadan, although it can be made throughout the year. It is our family tradition (hada) to break the Yom Kippur fast with it as it feels "silky" on a parched and dry throat.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: Moroccan

Keyword: harira, ramadan, soup, yom kippur

Servings: servings

Calories: 277kcal

Ingredients

2 tomatoes diced
1 onion diced
1 cup chopped parsley
7 tablespoons olive oil
1-1/2 quarts water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
1/2 teaspoon salt
16 oz chickpeas one 16 ounce can
1-1/2 cups lentils presoaked and drained
1 cup cold water *for white sauce
1 egg *for white sauce
3 tbsp flour *for white sauce

Instructions

In large frying pan, add 3 tablespoons olive oil and saute tomatoes, onion and parsley, until onion is translucent.
In large pot, add sauted tomatoes, onions and parsley. Add water and bring to boil. Add nutmeg, cinnamon, pepper, salt, 4 tablespoons olive oil, garbanzos and lentils. Cook covered at medium heat for 30 minutes.
Make white sauce by whisking together 3 tbsp of white flour, 1 egg and 1 cup of cold water. Stir until mixture is smooth and without lumps. Slowly stir into pot while soup simmers. It will thicken soup. Serve warm.
*Optional - You can stick blend to make a silky smooth soup.

Notes

It is our family tradition (hada) to break the Yom Kippur fast with it as it feels "silky" on a parched and dry throat.

Nutrition