Harira Recipes

Harira

Yield

4 servings (serving size: 1 1/4 cups) 

 

During the ninth month of their calendar, Muslims observe the ritual fast of Ramadan. For the entire month, they abstain from eating during the day; in the evening, they take small meals and visit with friends and family. This is a variation of the soup that is traditionally eaten to break the fast at the Ramadan meal.

Ingredients

• 1 1/4 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 tablespoon tomato paste
• 4 cups water
• 1 cup drained canned chickpeas (garbanzo beans)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground red pepper
• 2 cups chopped tomato
• 1/2 cup dried small red or brown lentils
• 1/2 cup chopped red bell pepper
• 1/2 cup hot cooked angel hair (about 1 ounce uncooked pasta)
• 1 tablespoon minced fresh cilantro
• 1 tablespoon fresh lemon juice

How to Make Harira Recipes

Step 1

Sprinkle the lamb with salt and black pepper. Heat oil in a large Dutch oven over high heat. Add lamb; cook 5 minutes or until browned, stirring occasionally. Add onion; cook 1 minute, stirring frequently. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in water, chickpeas, cinnamon, and ground red pepper. Bring to a boil; reduce heat, and simmer 30 minutes.

Step 2

Stir in tomato, lentils, and bell pepper. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in pasta, cilantro, and juice; cook 1 minute or until thoroughly heated.

Nutritional Information

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 467
• % Daily Value *
• Total Fat: 16.7g 26 %
• Saturated Fat: 6.0g
• Cholesterol: 116mg 39 %
• Sodium: 594mg 24 %
• Potassium: 689mg 19 %
• Total Carbohydrates: 50g 16 %
• Dietary Fiber: 13.3g 53 %
• Protein: 29.4g 59 %
• Sugars: 6g
• Vitamin A: 1170IU
• Vitamin C: 38mg
• Calcium: 86mg
• Iron: 6mg
• Thiamin: 0mg
• Niacin: 11mg
• Vitamin B6: 1mg
• Magnesium: 81mg