Harira

Ingredients

• 2 tbspolive oil
• 300 g (10 oz)lamb shoulder, diced — or beef
• 2onions, chopped
• 3celery stalks, chopped
• 4ripe tomatoes, grated
• 2 tbsptomato paste
• 150 g (5 oz)brown lentils
• 400 g (14 oz)chickpeas, cooked
• 80 g (3 oz)vermicelli
• 1 tspground ginger
• 1 tspturmeric
• 1 tspcinnamon
• 1 handfulfresh cilantro and parsley, chopped
• 1egg — beaten, optional to silk the soup
• 1lemon, cut into wedges
• 1 1/2 tspsalt
• 1/2 tspblack pepper

Method

1. In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add the 300 g of diced lamb shoulder. Brown the lamb on all sides, ensuring it develops a deep, golden crust. This step enhances the flavor of the soup by creating a rich base.
2. Add the chopped onions and celery to the pot with the browned lamb. Stir occasionally, cooking until the onions are translucent and the celery is softened, about 5 minutes. The vegetables should release their aroma and meld with the lamb's juices, forming a fragrant base.
3. Stir in the grated tomatoes, 2 tablespoons of tomato paste, 1 teaspoon each of ground ginger, turmeric, and cinnamon, along with 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Mix well to coat the lamb and vegetables with the spices and tomato mixture, allowing the flavors to meld for about 2 minutes.
4. Add the 150 g of brown lentils and 400 g of cooked chickpeas to the pot. Pour in enough water to cover the ingredients by about 5 cm. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, stirring occasionally. The lamb should be tender, and the lentils should be soft but still hold their shape.
5. Once the meat is tender, add 80 g of vermicelli and a handful of chopped fresh cilantro and parsley to the pot. Stir well and let the soup cook for an additional 8 minutes, or until the vermicelli is cooked through and tender.
6. If using, beat 1 egg in a small bowl. Slowly stream the beaten egg into the simmering soup while stirring continuously. This will create silky threads throughout the soup, adding richness and texture.
7. Serve the Harira hot, with lemon wedges on the side for squeezing over each bowl. The soup should have a thick consistency, enough to coat the back of a spoon, and the flavors should be well-balanced with a hint of citrus from the lemon.