In the holy month of Ramadan, Muslims fast from sunrise to sunset and partake of a hearty meal after sunset. This often includes harira, a filling, flavorful, and easily varied soup. If your cilantro comes with roots, wash them well, tie them in a bundle, and add them to the stew for extra flavor; remove before serving.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Put the butter in a large saucepan or flameproof casserole and turn the heat to medium-high. When it melts, add the lamb or chicken and brown evenly, about 2 minutes per side. Add the onion and cook, stirring occasionally, for about 3 minutes, until it softens a bit. Stir in the parsley, cilantro, cinnamon, turmeric, a large pinch of salt, and about 1 teaspoon pepper.
Step 2
Add the chickpeas and 6 cups water. Bring the mixture to a boil, turn the heat to medium-low, and simmer, partially covered, until the chickpeas begin to soften, at least 30 minutes. (If you’re using canned or precooked chickpeas, add them and the lentils at the same time.) Add the lentils and simmer for another 30 minutes, stirring now and then. Add the tomatoes and simmer for a final 30 minutes, stirring occasionally. (You can prepare the soup up to this point a day or two ahead; refrigerate if it will be more than an hour or two, then reheat before adding the noodles and finishing.)
Step 3
Add the noodles to the simmering stew about 10 minutes before serving. Add the juice of one of the lemons, along with more salt and pepper if necessary. Serve, with the remaining lemon cut into wedges.
Vegetarian Harira
Step 4
Omit the lamb or chicken and use a good vegetable stock (page 162) instead of water. As the noodles become tender, stir in 2 lightly beaten eggs.
