Algerian Harira
Let me tell you a story that smells like Algeria, that of my grandmother who made harira every evening of Ramadan. This traditional soup, a true pillar of Algerian cuisine, is much more than a simple broth: it's a family ritual, a moment of sharing where the aromas of cilantro, mint, and spices fill the whole house. You might wonder what spices are typical of Algerian cuisine? Turmeric, cinnamon, and cumin are the pillars of this generous cuisine, and they combine wonderfully in this recipe. To succeed, don't be afraid to let it simmer slowly for a long time: that's what gives it that deep, comforting flavor. Serve it with preserved lemons, dates, and homemade bread for an authentic taste journey.
Ingredients
- Harira spice blend2 tablespoons
- Lamb meat, cut into pieces500 g
- Onion, chopped2
- Fresh tomatoes, grated3
- Tomato paste2 tablespoons
- Chickpeas, soaked200 g
- Celery stalks, chopped2
- Fresh cilantro, chopped1 bunch
- Flat-leaf parsley, chopped1 bunch
- Fresh mint, chopped1 bunch
- Fine semolina100 g
- Wheat flour50 g
- Preserved lemon1
- Spices: turmeric, cinnamon, cumin2 teaspoons
- Olive oil3 tablespoons
- Water2 liters
- Salt and black pepperto taste
Instructions
- 1
In a large pot, heat the olive oil and brown the lamb pieces on all sides. Add the chopped onion and cook until translucent.
- 2
Add the grated tomatoes, tomato paste, and spices (turmeric, cinnamon, cumin). Stir for 2 minutes to release the aromas.
- 3
Add the soaked chickpeas, celery, and fresh cilantro. Cover with water and bring to a boil. Reduce the heat and simmer for one hour.
- 4
After one hour, add the mint and parsley. Dissolve the semolina and flour in a glass of cold water and pour this mixture into the soup while stirring constantly.
- 5
Cook for another 20 minutes over low heat, stirring frequently to prevent sticking. The soup should thicken slightly.
- 6
Just before serving, adjust the seasoning with salt and black pepper. Add diced preserved lemon to each bowl and serve hot.
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