Morocco

Harira, made with supermarket ingredients

Name: Harira
Total time: 35 min
Yield: 2
Cuisine: Morocco
Ingredients: cubed lamb 110 g; canned chickpeas 120 ml; brown lentils 60 ml; onion 1/2 medium; crushed tomatoes 250 ml; celery 1 stalk; fresh cilantro 2 tbsp; fresh parsley 2 tbsp; ground turmeric 1/2 tsp; ground ginger 1/2 tsp; ground cinnamon 1/4 tsp; olive oil 1 tbsp; salt 1/2 tsp; black pepper 1/4 tsp; beef broth 700 ml; vermicelli pasta 2 tbsp

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

35 min2 to wash

3 lazy steps

1
Sauté 110 g cubed lamb and 1/2 chopped onion in 1 tbsp olive oil in a pot over medium heat for 5 minutes until browned.
2
Add 250 ml crushed tomatoes, 60 ml brown lentils, 120 ml canned chickpeas, 1 diced celery stalk, 1/2 tsp turmeric, 1/2 tsp ground ginger, 1/4 tsp cinnamon, 1/2 tsp salt, 1/4 tsp black pepper, and 700 ml beef broth; simmer covered for 25 minutes.
3
Stir in 2 tbsp vermicelli pasta, 2 tbsp chopped fresh cilantro, and 2 tbsp chopped fresh parsley, cooking for 5 more minutes until noodles are tender.

How it's eaten in Morocco

In Morocco, Harira is traditionally served alongside fresh dates and chebakia (honey-coated fried pastries) to break the fast during Ramadan.

Ingredients (serves 2)

cubed lamb110 g
Swap: boneless beef stew meat 110 g（Easier to find）
canned chickpeas120 ml
brown lentils60 ml
onion1/2 medium
Swap: frozen diced onions 120 ml（No chopping needed）
crushed tomatoes250 ml
celery1 stalk
fresh cilantro2 tbsp
fresh parsley2 tbsp
ground turmeric1/2 tsp
ground ginger1/2 tsp
ground cinnamon1/4 tsp
olive oil1 tbsp
salt1/2 tsp
black pepper1/4 tsp
beef broth700 ml
vermicelli pasta2 tbsp
Swap: thin spaghetti broken small 2 tbsp（Pantry staple）

Authentic ingredients in Morocco

cubed lamb110 g
canned chickpeas120 ml
brown lentils60 ml
onion1/2 medium
crushed tomatoes250 ml
celery1 stalk
fresh cilantro2 tbsp
fresh parsley2 tbsp
ground turmeric1/2 tsp
ground ginger1/2 tsp
ground cinnamon1/4 tsp
olive oil1 tbsp

Optional authentic touch
Traditional Harira is thickened at the end with a smooth flour-and-water slurry called teddoura for a rich, velvety texture.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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