VideoNEW
Podcasts
Blogs
Watch Video
Cuisine Category
Food Category
- Cuisine: Moroccan
My first experience of Harira soup was in a souk in Fez, and it was delicious. It is traditionally served during the month of Ramadan to break the fast, it can be used as a first course or as I had it, a meal in itself.
Ingredients
Pinch of saffron threads
50ml boiling water
4 chicken breasts diced
Olive oil
1 onion finely chopped
3 celery sticks diced
1 carrot diced
2 garlic cloves minced
1 tsp ground cumin
3 dessertspoons of grated fresh ginger
800g tinned tomatoes
100g cup lentils
100g chickpeas
¼ cup long grain rice
1lt chicken stock
1 lemon juiced
Sea salt & freshly ground black pepper
1 bunch coriander chopped
Preparation
Infuse the saffron in the boiling water for about 2-3 minutes.
In a large saucepan, heat some olive oil, and in 2 batches seal the diced chicken then remove to one side.
Add the garlic, celery carrot and onion, and lightly brown. Now add the ginger, tomatoes, saffron, cumin, lentils, chickpeas & chicken stock, bring to boil and simmer for about 20 minutes.
Add the rice and chicken and simmer for another 15 minutes.
Season with the lemon juice, salt & pepper, then just before you serve add the coriander.
If you enjoyed this Harira soup with chicken recipe then browse more Moroccan recipes, soup recipes and our most popular hainanese chicken rice recipe.
Moroccan Restaurants
Displaying 10 of 55 Moroccan Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Builders Arms Hotel, bandroom | Fitzroy | |
| 2. | Moroccan Soup Bar | Fitzroy North | |
| 3. | African Feeling | Newtown | |
| 4. | Alhambra | Manly | |
| 5. | Out of Africa | Manly | |
| 6. | Kazbah On Darling | Balmain | |
| 7. | Cafe Mint | Surry Hills | |
| 8. | Sumac | Sydney | |
| 9. | Little Moorish Restaurant | East Perth | |
| 10. | Veritas Restaurant | Highgate |
Comments (2)
Featured Food & Recipes
Hot Tips
Onions
When caramelising sliced onions, add salt to stop the onions from burning and aid the caramelising process.
Glossary
Cazuela (Cassola)
Terracotta cookware with straight sides and glazed inside which distributes the heat evenly. Often used for slow cooking in the oven and on top of the stove. Smaller versions are used in Spnish cooking for the classic dish of garlic prawns.
