Rabbab's Harira Soup

I recently made a version of Moroccan Harira soup and shared it on my instagram. While I really enjoy making traditional Pakistani recipes during Ramzan, it was fun learning different traditional recipes people prepare during this month. What I like about this Moroccan soup is how nutritious it is and incredibly filling!

My sister-in-law, Sania, messaged me to share her sister, Rabbab’s Harira soup. I really like the addition of the pulled beef in this version. You can also make a vegan option by omitting the pulled beef.

Rabbab warned me this recipe makes a very large batch. And when I tried it out, she was right! Rabbab’s Harira soup is delicious eaten on the day. I froze the soup in batches and have been eating it whenever I want a quick hearty soup on a rainy day.

Pulled Beef

INGREDIENTS

1 small onions, sliced

4 fresh garlic cloves, crushed

2 inches garlic, crushed

salt to taste

1/4 tsp. turmeric

250g boneless beef chunks

METHOD

1. Saute the onions until they begin to caramelise. Add the garlic and ginger and cook until you can’t smell the raw garlic.

2. Add the turmeric and salt and cook for another one minute before adding the beef.

3. Brown the beef on a medium heat, then cover the saucepan with a lid and simmer for 30 minutes until the beef is tender and has a pulled texture. You can also do this in a pressure cooker.

Soup

INGREDIENTS

2 celery stalks, diced

1 carrots peeled and diced

1 small onions

1 tsp paprika

1/2 tsp cinnamon powder

1/2 tsp oregano

1/2 tsp coriander powder

1/2 chilli powder

1 bay leaf

4 fresh tomatoes, diced

1/4 cup green lentils

500ml beef stock

2 garlic cloves

1 inch ginger

1 tin of chickpeas

250g spinach leaves

1/4 cup orzo or vermicelli

small bunch mint

small bunch coriander

salt and pepper to taste

METHOD

1. Saute the onions, adding the celery and garlic until cooked through.

2. Add the dry spices and temper them for 1 minute.

3. Add the beef stock, tomatoes, carrots and lentils.

4. Bring the saucepan to a boil and then lower the heat to simmer for 10 minutes or until the lentils are tender.

5. Add the pulled beef, chickpeas and orzo with 500g water and cook and simmer for another 20 minutes.

6. Roughly chop the spinach, coriander and mint leave and add them to the soup. Garnish with a squeeze of lemon.

Photo credit: Rabbab Akram