Moroccan Harira

Name: Moroccan Harira
Cuisine: American
Ingredients: 2.2 pounds lamb (preferably lamb); 1 large onion, diced; 1 cup green lentils (about 200 grams); 1 cup chickpeas, soaked and peeled (about 170 grams); 1 cup chopped parsley and cilantro; 1/4 cup chopped celery (about 25 grams); 2 cups tomato juice (about 480 ml); 1 tablespoon black pepper; 2 beef bouillon cubes; 16 cups water (about 4 liters); 1 cup heavy cream (about 240 ml); 1 cup vermicelli noodles (about 100 grams); 1 tablespoon turmeric; 1 tablespoon fresh ginger, grated

سالي سيد @sally_zone

مصر

An outstanding soup packed with all the essential nutrients—perfect for winter and hearty enough to serve as a main dish on its own.

سالي سيد @sally_zone

مصر

An outstanding soup packed with all the essential nutrients—perfect for winter and hearty enough to serve as a main dish on its own.

Saved

Ingredients

2.2 poundslamb (preferably lamb)
1large onion, diced
1 cupgreen lentils (about 200 grams)
1 cupchickpeas, soaked and peeled (about 170 grams)
1 cupchopped parsley and cilantro
1/4 cupchopped celery (about 25 grams)
2 cupstomato juice (about 480 ml)
1 tablespoonblack pepper
2beef bouillon cubes
16 cupswater (about 4 liters)
1 cupheavy cream (about 240 ml)
1 cupvermicelli noodles (about 100 grams)
1 tablespoonturmeric
1 tablespoonfresh ginger, grated

Saved

Steps

1

Cut the lamb into small cubes. In a pressure cooker, heat a little oil and sauté the onion. Add the lamb and cook, stirring, until browned. Add the parsley, cilantro, celery, chickpeas, and lentils. Stir for 5 minutes.
2

Add the tomato juice, bouillon cubes, and spices. Stir and cook for another 5 minutes. Pour in 16 cups water (about 4 liters), close the pressure cooker, and cook for 30 minutes after it starts to whistle.
3

Open the cooker and add the heavy cream and vermicelli noodles. Stir constantly for 10 minutes.
4

Garnish with ground chili pepper and parsley, then serve hot.