10–14 oz (300–400 g) veal or lamb meat, boneless
9 oz (250 g) celeriac
1 tsp paprika
1 tsp ground ginger
1 packet (½ g) saffron threads
8½ cups (2 liters) water
4 tbsp veal stock (buy at a specialty food store, or substitute with 2 to 3 beef bouillon cubes)
14 oz (400 g) canned chickpeas
¾ cup (200 ml) red lentils
approx 1 tsp harissa, store bought or homemade
½ cup (100 ml) chopped parsley
½ cup (100 ml) chopped cilantro
shredded dates, preferably fresh
This soup is a Moroccan classic. Every night during Ramadan the fast is broken with a handful of dates,
followed by a plate of Harira. It is an appetizing and filling soup Every housewife has her own recipe.
Personally, I need no excuse to eat this flavorful, delicious soup any time of the year. An unexpected but
great combination is to serve this soup with hard-boiled eggs and shredded dates.
Trim the meat of any sinews, and cut into small pieces.
Peel the onion and cut into thin wedges. Peel and dice the root vegetables finely. Chop the tomatoes.
Sauté the onion and root vegetables in a large stew pot, without browning them. Add the meat and
brown on all sides. Add the spices when it’s almost done.
Add tomatoes, water, and veal stock. Bring to a boil, and skim the fat. Add a lid and cook for about
forty minutes, until the meat is very tender.
Rinse the chickpeas in cold water and drain. Add chickpeas and lentils to the soup and boil until the
lentils are soft and start to get mushy. It takes about ten minutes. Season to taste with harissa and salt,
and add the herbs.
When time to serve: Split the hard-boiled eggs, one for each person, and season them with paprika.
Let your guests garnish their own soup with a piece of egg and shredded dates.