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Moroccan Harira Soup
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Ingredients
- lamb, beef or chicken8 oz
- vegetable or olive oil3 tbsp
- soup bones (optional)as needed
- Ripe tomatoes2 lbs (about 6 large)
- dry chickpeas, soaked and peeled1 handful
- dry green or brown lentils2 handfuls
- large onion, grated1 large
- rib celery with leaves, chopped1 rib
- flat leaf parsley, finely chopped1 small bunch
- cilantro, finely chopped1 small bunch
- smen (optional)1 tbsp
- Salt1 tbsp
- Ginger1 tbsp
- Black pepper1.5 tsp
- ground cinnamon (optional)1 tsp
- Turmeric1/2 tsp
- tomato paste (combined with 1 or 2 cups water)3 tbsp
- uncooked rice OR broken vermicelli3 tbsp
- flour (combined with 2 cups water)1 cup
- lemon wedges and cilantro (optional) for garnishas needed
Allergens (inferred from ingredient names): celery, cereals_gluten
Nutrition per serving (modelled estimate, not measured): kcal 320, protein 18, fat 14, carbs 35, fiber 8, sugar 6
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: tasteofmaroc.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed