Harira

Name: Harira
Ingredients: 1 lb/455 g stewing beef, cut into 1/2-in/12-mm cubes; 1 cup/170 g finely chopped celery stalks, tender green parts and leaves only; 1 medium onion, finely chopped; 1/3 cup/15 g loosely packed, finely chopped fresh flat-leaf parsley; 1/3 cup/15 g loosely packed, finely chopped fresh cilantro; 1 Tbsp butter,; , or olive oil; 1 tsp ground ginger; 1/2 tsp ground cinnamon; Salt and freshly ground black pepper; Two 14-oz/410-g cans peeled whole tomatoes, seeded and pureed with all the juices; 3 Tbsp tomato paste; 1 cup/170 g canned chickpeas, rinsed; 1/4 cup/30 g all-purpose flour; Juice of 1 lemon; 1 oz/30 g vermicelli or angel hair pasta, broken into 3/4-in/2-cm lengths; 1 lemon, cut into wedges; 12 dates, preferably; 12 dried figs

19 ingredients

5 steps

Ingredients

1 lb/455 g stewing beef, cut into 1/2-in/12-mm cubes
1 cup/170 g finely chopped celery stalks, tender green parts and leaves only
1 medium onion, finely chopped
1/3 cup/15 g loosely packed, finely chopped fresh flat-leaf parsley
1/3 cup/15 g loosely packed, finely chopped fresh cilantro
1 Tbsp butter,
, or olive oil
1 tsp ground ginger
1/2 tsp ground cinnamon
Salt and freshly ground black pepper
Two 14-oz/410-g cans peeled whole tomatoes, seeded and pureed with all the juices
3 Tbsp tomato paste
1 cup/170 g canned chickpeas, rinsed
1/4 cup/30 g all-purpose flour
Juice of 1 lemon
1 oz/30 g vermicelli or angel hair pasta, broken into 3/4-in/2-cm lengths
1 lemon, cut into wedges
12 dates, preferably
12 dried figs

Directions

1

In a large soup pot, put the meat, celery, onion, parsley, cilantro, butter, ginger, and cinnamon. Season with salt and plenty of pepper. Cover with 6 cups/1.5 L water, stir well, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 1 hour.
2

Add the tomatoes, tomato paste, and chickpeas, and stir in 1 1/2 cups/360 ml water. Cover and simmer for 30 minutes.
3

Meanwhile, in a small saucepan over low heat, warm 1 cup/240 ml water and whisk in the flour and lemon juice. Remove from the heat, let sit for 10 minutes, and then whisk again.
4

Add the flour mixture to the soup in a slow but steady stream while continually stirring. Cook, stirring frequently to avoid any sticking, for 10 minutes. Sprinkle in the vermicelli and cook until the pasta is tender, about 5 minutes. The texture of the soup should be velvety.
5

Serve in bowls with lemon wedges on the side and with the dates and figs on a small platter.