Harira is a traditional hearty Moroccan soup.


Brown the mutton in a big pot with a glug of olive oil. Add the finely chopped onion, grated ginger, diced celery and carrot and continue to brown until the onion turns translucent.

Add the spices and allow to cook for a minute.

Add to the mixture the passatta, chick peas, lentils and water. Crumble in the stock cube, and add the herbs. Season to taste.

Cook for about 2 hours, until the meat is tender. About 10 minutes before serving add the noodles.

Before serving mix the beaten egg and lemon juice. Gradually add the mixture to the soup, stirring, so that the egg mixture begins to cook in strands and thickens the soup.


Fresh Coriander Leaves (Chopped) 1 Bunch
Eggs (Beaten) 2
Water 2 Litres
Ground Turmeric ½ tps
Ground Cinnamon 1 tsp
Paprika Pepper 1 tsp
Passatta 500g
Lamb Or Beef Stock Cube 1
Lentils 100g
Chick Peas 1 Tin
Ginger 1 Thumb Sized Piece
Carrot (Diced) 1 Large
Celery (Diced) 2 Sticks
Onion 1 Large
Mutton Or Lamb 500g
Fresh Parsley 1 Bunch
Salt To Taste (About 3 tsp)
Freshly Ground Black Pepper To Taste (About 1 tsp)
Lemon (Juice Only) ½
Fine Noodles 100g

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