Baby it’s cold outside

When it is this cold outside, there is nothing I love more than a bowl of piping hot Moroccan Harrira soup. This soup is traditionally eaten during the fasting month of Ramadan and at weddings for breakfast.

Preparation Time: 15 minutes
Cooking Time: 45 minutes

½ bunch coriander
½ bunch parsley
2 tablespoons of olive oil
3 large onions
1 little tub of tomato paste
1 can of diced tomatoes
100 gram of vermicelli
150 gram of diced lean veal
100 gram of soaked chickpeas
100 gram of soaked lentils
1 teaspoon powder ginger
1 tablespoon of paprika powder
2 threads of saffron
1 teaspoon of tumeric
1 teaspoon of cumin
salt and pepper to taste
5 small tomatoes
1 liter of water
100 gram of flour

In a food processor chop the parsley, onions and coriander together. Saute in the pan and add olive oil, powdered ginger, paprika powder, saffron, tumeric, pepper and salt.
Stir for 4 or five minutes on a low heat. Meanwhile cook the tomatoes in water for 8 minutes and chop in a food processor, add to the pan.

Add chickpeas, lentils, diced tomatoes, water and stir well. Add the veal and the tub of tomato paste. Leave to simmer on a medium to low heat for half an hour. Mix the flour in a bowl of water and add the mix and vermicelli to the soup, stir well for 15 minutes on a low heat.

Serve in soup bowls with bread and dates.



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