MEK Harira Soup

Today I will share one of my absolute favorite comfort meals. Harira is a traditional Moroccan soup that is very fondly served in Morocco during this holy month of Ramadan.
It makes a complete meal as it has meat, lentils, and vegetables. My spice selection for this soup is cumin, black pepper, cinnamon, saffron, and pomegranate molasses, and is further adorned with fresh herbs.
I make it a couple of times throughout cold temperatures and my whole family loves it. I hope you give it a try.😋

MEK Harira Soup

Boneless lamb 1 lb
½ cup dry chickpeas (soaked overnight)
½ cup green lentils (soaked 30 minutes)
1 large onion diced
3 celery ribs diced
4 garlic cloves
3 large fresh tomatoes- pureed and strained
½ cup tomato sauce
½ cup soup noodles or pasta shells

2 tbsp butter
1 tsp cumin seeds
1 tsp black pepper crushed
2 bay leaves
2 whole red chilies
A bunch of fresh parsley
1 medium-sized cinnamon stick
Salt to taste
2 quarts of water

½ lemon juiced
You can use eggs or flour slurry to thicken the soup- I have used 2 beaten eggs

A few saffron strands dissolved in 2 tbsp hot cream
Some chopped chives
Pomegranate molasses for drizzling on top

Boil the soaked chickpeas separately in salted water until tender.
Add butter to a pot and brown it a bit. Then add whole garlic cloves to it and roast them for a minute. Add meat cubes to it and start frying it. Sprinkle with salt and pepper and fry on medium-high heat till the meat is browned and nicely seared.

Then add chopped celery and onions to it. Sauté it around for a while. Now add the tomato puree and tomato sauce to it. Pour two quarts of water in there and bring it to a boil. Add all your spices along with the parsley bunch. Cook it on low heat till the meat is tender. You can also use an instant pot.

Once the meat is fully cooked, remove it from the stock and shred it with a fork. Add that back to the soup pot. At this point add the soaked lentils and pasta to it and cook till they are tender. Also, add chickpeas to the soup. Remove and discard the whole spices and adjust the seasoning.

Add the beaten eggs to the soup and stir quickly to prevent the egg strands from forming. Add the saffron creme to it. Serve with a drizzle of lemon juice and freshly chopped chives, and don’t forget a generous drizzle of pomegranate molasses. Enjoy your homey hearty meal.❤️