Harira "Hamda belboula"

Harira "Hamda belboula" is a delicious variation of harira, often prepared for Ramadan.

Ingredients

For the Soup:

• 200 g of lamb, cut into small pieces
• 100 g of chickpeas (soaked the night before)
• 100 g of lentils
• 1 bunch of coriander, chopped
• 1 bunch of parsley, chopped
• 1 bunch of celery, chopped
• 1 onion, finely chopped
• 4 ripe tomatoes, peeled and diced
• 1 tsp of sem
• 1 tsp of cinnamon
• 1/2 tsp of pepper
• 1 tsp of ginger powder
• 1 tsp of salt
• 1 tsp of turmeric
• 1 tsp of cumin
• 1 tsp of tomato paste
• 50 g of medium-sized barley semolina
• 2 liters of water
• 4 tbsp of olive oil
• 100 g of vermicelli

For Garnishing:

• 1 tsp of sem
• Chopped coriander
• Chopped celery

Preparation

1. In a large pot, heat the olive oil. Add the onion and sauté until translucent. Add the meat and brown it.

2. Add the vegetables and spices: Incorporate the tomatoes, lentils, chickpeas, coriander, parsley, and all the spices. Mix well.

3. Cooking: Add the water, bring to a boil, then reduce the heat, cover, and let simmer for about 1 hour.

4. Thickening: In a bowl, mix the semolina with water until you get a smooth paste. Add it to the soup while stirring to avoid lumps.

5. Add the vermicelli: Incorporate the vermicelli and cook for a few minutes until tender.

6. Adjust seasoning: Taste and adjust the salt and pepper.

7. Serve: Serve hot, accompanied by lemon to enhance the flavor.

Suggestions

For a special touch, you can garnish the soup with a few pieces of preserved lemon or a bit of chili.

Enjoy your meal!