Harira

Name: Harira
Ingredients: 28 ounces Italian tomatoes whole; 1/2 teaspoon saffron threads soaked in 2 tbsp hot water for 20 mins to infuse; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground turmeric; 2 tablespoons extra-virgin olive oil; 1 1/2 pounds lamb lean, or beef, diced; 2 onions large, chopped; 1 stalk celery thinly sliced; 1 clove garlic finely chopped; 7 ounces brown lentils dried; 4 1/2 ounces dried chickpeas soaked overnight, drained; 3 ounces spaghetti broken into short pieces; 1/2 cup cilantro leaves fresh, chopped; 1 handful flat leaf parsley leaves fresh, chopped; 1 lemon juiced, plus lemon wedges to serve; fresh dates to serve

16 ingredients

4 steps

Ingredients

28 ounces Italian tomatoes whole
1/2 teaspoon saffron threads soaked in 2 tbsp hot water for 20 mins to infuse
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
2 tablespoons extra-virgin olive oil
1 1/2 pounds lamb lean, or beef, diced
2 onions large, chopped
1 stalk celery thinly sliced
1 clove garlic finely chopped
7 ounces brown lentils dried
4 1/2 ounces dried chickpeas soaked overnight, drained
3 ounces spaghetti broken into short pieces
1/2 cup cilantro leaves fresh, chopped
1 handful flat leaf parsley leaves fresh, chopped
1 lemon juiced, plus lemon wedges to serve
fresh dates to serve

Directions

1

In a food processor, puree tomatoes with saffron water and spices until smooth. Season and set aside.
2

Heat a large Dutch oven over high heat. Add oil and sear meat until browned. Set aside. Add onions and celery to pan and cook over medium heat for 5 mins, or until soft. Add garlic and cook for 1 min. Return meat to pan along with tomato puree. Add lentils, chickpeas and 6 cups water. Bring to a boil then reduce heat and simmer for 2 hours, or until meat and chickpeas are tender.
3

Add 2 cups water and return to a simmer. Add spaghetti and cook for 20 mins, or until al dente. Season.
4

Stir in cilantro, parsley and lemon juice. Season. Serve with lemon wedges and dates on the side.