Moroccan Harira with Chicken and Vermicelli
Harira is Morocco's iconic soup, often served to break the Ramadan fast. In this chicken and vermicelli version, you get all the warmth of Moroccan spices: ras el hanout, ginger, and turmeric come together to create a fragrant and comforting broth. Fresh herbs add a touch of freshness, while vermicelli gives the soup a silky texture. Easy to prepare, this express harira is perfect for evenings when you crave a nourishing and flavorful dish. Also, if you're wondering what the essential spices of Moroccan cuisine are, ras el hanout is a must: this complex blend of over twenty spices gives this dish all its character. For an authentic meal, accompany it with dates and Moroccan bread.
Ingredients
- Chicken300 g
- Onion1
- Chopped tomatoes400 g
- Celery2 stalks
- Fresh coriander1 bunch
- Fresh parsley1/2 bunch
- Vermicelli50 g
- Flour1 tbsp
- Olive oil2 tbsp
- Tomato paste1 tbsp
- Ras el hanout1 tsp
- Turmeric1/2 tsp
- Ground ginger1/2 tsp
- Salt1 tsp
- Pepper1/2 tsp
- Water1.5 L
Instructions
- 1
Sauté the diced chicken with chopped onion in olive oil until browned.
- 2
Add chopped tomatoes, tomato paste, chopped celery, spices (ras el hanout, turmeric, ginger, salt, pepper) and water. Bring to a boil.
- 3
Simmer over medium heat for 15 minutes.
- 4
Stir in the vermicelli and cook for 5 more minutes.
- 5
Dissolve flour in a little cold water and pour in a thin stream while stirring. Add chopped herbs and let thicken for 5 minutes.
- 6
Serve hot, with a squeeze of lemon if desired.
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