Photo: Emiliano Vittoriosi
Robert Carrier's Moroccan harira
13 ingredients
Serves 6 - 8
openrecipes
In Morocco this soup is served as an important part of the festivities of Ramadan: it's the traditional soup to break the fast
Estimated Nutrition (whole recipe, rough)
947
Calories
49g
Protein
36g
Fat
110g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Saffron | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g dried chickpeas , soaked overnight and drained
- 100g Puy lentils
- 450g ready-diced lamb , cut into 1cm cubes
- 1 large Spanish onion , finely chopped
- 1 tsp turmeric
- ½ tsp ground cinnamon
- ½ tsp each ground ginger, saffron strands and paprika
- 50g butter
- 100g long grain rice
- 2 tbsp chopped fresh coriander
- 4 tbsp chopped fresh flatleaf parsley
- 4 large ripe tomatoes , skinned, seeded and chopped
- lemon quarters, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes