Moroccan Harira Soup ✨In time for your concluding meal, The Seudah Mafseket before Yom Kippur.This hearty, flavorful soup 🥣 will keep you satisfied for hours. Trust me, it’s even better a day or two later 😍.
Ingredients:🥩 1 lb marbleized beef stew meat cut into cubes 🧅 1 large onion, finely chopped🧄 4 garlic cloves, finely chopped🥬 6 celery ribs with leaves, finely chopped🍅 4 soft tomatoes, grated🥫 1 cup canned garbanzo beans🌱 1 cup cooked brown lentils🍜 1.5 cups thin egg noodles🌿 1 bunch parsley, chopped🌿 1 bunch cilantro, chopped
Seasonings:✨ 2 tsp turmeric✨ 2 tsp salt✨ 1 tsp black pepper✨ 3 tbsp chicken soup base (bouillon)🍋 Juice of 1 large lemon✨optional : 2 tbsp cornstarch + 2 tbsp water (slurry for thickening if you like the soup thicker)
Method:
1. Heat 4 tbsp olive oil in a large pot and brown the beef on all sides. Remove and set aside.
2. In the same pot, sauté onion + garlic until golden, then add celery.
3. Stir in grated tomatoes with juices, cook 5 mins.
4. Return meat, add water until pot is ¾ full. Mix in turmeric, salt, pepper, and bouillon. Cover + simmer 2 hrs (or until meat is tender).
5. Add cornstarch slurry (if adding) garbanzo beans, lentils, parsley, cilantro, noodles, and lemon juice.
6. Cover and cook 15 more minutes.
Serve hot + enjoy every spoonful 🥰🙏
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Let me teach you about the popular Moroccan soup khala. Loaded with proteins, vegetables, and grains. Perfect for your sudam the concluding meal for yum kipur and guaranteed to keep you full and satisfied for hours. To get started, heat some oil in your soup pot and brown the meat on the low to medium flame. While your meat is browning, prep your veggies. Chop the onion, celery, and garlic. I’m using a manual chopper to make this easier. And as you can see, with just a couple pulls, you get finely chopped vegetables in seconds. Grate your tomatoes and once the meat is browned on all sides, remove it and set it aside. In the same pot, sauté the chopped veggies and the grated tomatoes in the meat juices for about 5 minutes. Add the meat back in. Fill the pot with water about 3/4 full and season with turmeric, salt, pepper, and consume. You can also use chicken broth or beef broth instead of water. Bring it to a boil and then cover and simmer for about 1 and 1/2 hours on low heat. While the soup cooks, chop your fresh cilantro and parsley. After about an hour and a half, add your garbanzo beans, lentils, and fresh herbs. And 5 minutes before serving, add your noodles and fresh lemon juice. Stir and enjoy.
Dining and Cooking