Harira

Ingredients

• 150 g lamb, diced
• 100 g chickpeas, soaked the day before
• 50 g lentils
• 30 g vermicelli
• 1 bunch coriander, chopped
• 1 bunch celery, chopped
• 1 bunch parsley, chopped
• 500 g tomatoes, grated
• 1 onion, finely sliced
• 4 tbsp tomato paste
• 1 tsp turmeric
• 1 tsp ginger
• 2 tsp smen (aged, salted butter)
• 1 tsp black pepper
• 1 cinnamon stick
• 2 tsp salt
• 3 l water
• For the binder (tadwira):
• 150 g flour
• The juice of half a lemon
• 2 glasses of water
• To finish:
• 1 tsp smen
• 1 tsp chopped coriander
• 1 tsp chopped celery
• To serve:
• Lemon wedges and fresh figs

Method

1. For the binder, stir flour, water and lemon juice into a smooth, runny batter, cover and leave in a warm place to rise; before using, whisk it runny again with a little water.
2. Rinse and skin the chickpeas, pick over and wash the lentils, cut the meat into small pieces.
3. Put meat, onion, chickpeas, lentils, tomatoes, herbs, spices, salt and smen into a pot with 2 l water and bring to the boil.
4. Cook over medium heat until the chickpeas are tender, then add 1 l hot water.
5. Stir in the tomato paste and cook for 5 minutes, stirring.
6. Stir in enough binder to make the soup creamy, and keep stirring over low heat until the foam from the binder has completely disappeared.
7. Five minutes before the end add the vermicelli, season with the smen and sprinkle with coriander and celery.
8. Serve piping hot with lemon wedges and fresh figs.