حريرة

Heat two tablespoons of olive oil in a large pot over medium-high heat. Brown the lamb cubes on all sides for five minutes, then add the diced onion and celery. Cook for another four minutes until the vegetables soften and begin to turn translucent.

Add the tomato paste, turmeric, cinnamon, ginger, and a generous seasoning of salt and pepper. Stir constantly for one minute to bloom the spices and coat the meat evenly, releasing the warm North African aromas that define authentic harira.

Pour in the pureed tomatoes and enough water to fill the pot about three-quarters full. Add the drained soaked chickpeas and bring everything to a vigorous boil, then reduce heat to medium-low and simmer covered for one hour until the chickpeas are tender.

Add the rinsed brown lentils and half of the chopped cilantro and parsley to the pot. Continue simmering for another twenty-five minutes until the lentils are completely soft and beginning to break down, thickening the soup naturally.

Whisk the flour and water mixture until completely smooth and free of lumps. Pour this tedouira into the simmering soup in a thin stream while stirring constantly to prevent clumping. This thickens the harira to its characteristic velvety, creamy consistency.

Add the broken vermicelli noodles and cook for five more minutes until tender. Stir in the lemon juice and the remaining fresh cilantro and parsley. Adjust the seasoning, adding more lemon or salt to achieve the perfect balance of tangy and savoury.

Ladle the hot harira into deep bowls and serve immediately. In Morocco, this nourishing soup is traditionally served during Ramadan to break the fast, accompanied by dates, honey-drenched pastries, and glasses of fresh milk or orange juice.