Harira
Dimitra's Dishes · ♥ 2.8K likes · 133.6K views · 7 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 8–12 oz boneless lamb
Trim most of the fat from the lamb and cut it into pieces about the size of a chickpea.
Trimming and cutting the lamb
- 2 whole celery stalks
- cilantro
Finely chop the celery, the cilantro leaves discarding thick stems, and a large onion.
- 1 whole onion
- 2 tbsp olive oil
Heat the olive oil in a large Dutch oven over medium-high and brown the lamb five to six minutes.
- salt
Add the onion with a pinch of salt and cook seven to eight minutes until soft.
- 5–6 cloves garlic cloves
- 2 tbsp tomato paste
Add the grated garlic and the tomato paste and cook 10 to 15 seconds to warm through and sweeten the paste.
- ½ tsp ground cinnamon
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp dried cumin
- 1 tsp crushed red pepper flakes
- 2 tbsp harissa paste
- ½–1 tsp black pepper
- 2 tsp salt
Toast the cinnamon, turmeric, ginger, cumin, red pepper flakes, harissa, black pepper and salt in the pot.
- 15 oz canned chickpeas
- 1 cup lentils
- 28 oz canned tomatoes
- 8 cups water
Add the celery, chickpeas, lentils, pureed tomatoes and water and bring to a boil.
- 1 cup water
Reduce to medium, cover, and cook about 45 minutes, stirring every few minutes, until the lentils are soft and the meat is tender.
Dilute the flour with a few tablespoons of warm water and stir the slurry into the soup.
- 1 tbsp all-purpose flour
- warm water
- ¼–½ cup vermicelli
Add the vermicelli and cook 10 to 12 minutes until the pasta is tender, then stir in the chopped herbs and adjust salt and pepper.
Let it sit 10 to 15 minutes before serving; thin with more broth or water to the consistency wanted.
Adjusting the consistency