Traditional Harira: the easy recipe

Discover this recipe for Harira with bird's tongue pasta. It's the traditional soup of Ramadan to enjoy with family as a warm starter for iftar (the meal to break the fast).

Ingredients

5 Celery stalks

5 Flat-leaf parsley

5 Coriander

1 Onion

140 Tomato paste

400 Tomato pulp

400 Tomato sauce

100 Flour

2 Olive oil

2 Sunflower oil

150 Chickpeas (to soak the night before)

150 Lentil

150 Soup pasta

1 Saffron

1 Beef broth

1 Ground ginger

Salt

Pepper

Directions

Chop the celery, parsley, and coriander in a food processor. Place in a large pot. Add the oils, whole onion, saffron, ginger, broth cube, salt, and pepper. Cover with water and bring to a boil.

Add the tomato paste, the can of tomato pulp, and the container of tomato sauce. Add 2.5 liters of water and let it simmer on low heat, covered, for 20 minutes.

Dissolve the flour in a little water, add some broth taken from the pot. Mix well. Add to the soup while stirring vigorously to avoid lumps. Let cook for 15 minutes.

To finish, add the chickpeas, lentils, vermicelli, and soup pasta. Let it cook on low heat, stirring occasionally, for about 30 minutes. Remove the onion and enjoy.

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Traditional Harira: the easy recipe