Shared by Yael Elfassy
Shared by Yael Elfassy
Moroccan Harira Soup
Yield: 8-10 servings
Moroccan Harira Soup
Yield: 8-10 servingsFamily Journey
Fez, MoroccoIsraelMontreal, Canada
Savannah, Georgia
When Yael Elfassy thinks of breaking the Yom Kippur fast, she thinks of harira. This hearty Moroccan soup has been a staple on her mother’s side of the family since they lived in Fez. Yael grew up watching her mother make it, who in turn grew up watching her mother make it. Each generation’s version is a bit different, as it’s typically made by intuition, as well as visual and flavor cues, as opposed to strict measurements. So, consider this recipe more of a guideline than a rulebook.
The hearty soup, which can be made with chicken broth or totally vegetarian, gets its heft from chickpeas and lentils. You can start with dried chickpeas if you like, but rinsed ones from a can will do just fine if you’re in a hurry. Don’t skip the dry lentils though: they cook right in the simmering soup in just about 20 minutes.
While harira is wonderful on any cold evening, Yael typically saves it for Yom Kippur break fast. “This recipe to me signifies the start of the new year,” she says. “There is no Yom Kippur without harira.”
This recipe comes from a collaboration between Momentum and the Jewish Food Society. Find more recipes from this collection at "Recipes from the Momentum Community", created with the help of Rebecca Firsker and Ame Gilbert.
Ingredients
- 4 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 2 cloves garlic, finely diced
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon harissa (optional)
- 1 large tomato, diced
- 1 (15.5-ounce) can chickpeas, drained and rinsed (or 1 cup dry chickpeas, soaked overnight and fully cooked)
- 1 cup green lentils
- 7 cups chicken or vegetable stock
- 1 teaspoon freshly ground black pepper
- 1½ tablespoons all-purpose flour
- 3 tablespoons lemon juice (from about 1 large lemon), plus more to taste
- 1 cup water
- 1 cup chopped fresh cilantro leaves
Preparation
Step 1
Heat the oil in a large saucepan or heavy bottom pot, such as a Dutch oven, over medium heat until it shimmers. Saute the onion, celery and carrots until the onion and celery are translucent and all vegetables are slightly brown, 5 to 10 minutes.
Step 2
Stir in the tumeric, cumin, garlic, 1 teaspoon salt, and harissa if using. Cook for about 30 seconds, until the spices are fragrant, then stir in the tomatoes and stock. Increase the heat as needed to bring the mixture to a boil.
Step 3
Stir in the dry lentils and cooked chickpeas, lower the heat to medium low and simmer until the lentils are tender, about 20 minutes. Season with more salt and pepper to taste and reduce the heat to low.
Step 4
Whisk the flour, lemon juice, and water in a small bowl until the flour is dissolved. Stir into the soup. Simmer for 5 minutes. Add more lemon juice to taste if desired. Serve immediately, with cilantro sprinkled over each serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.
