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Harira Bidaouia
Harira Bidaouia is a traditional Moroccan recipe for a classic soup of lamb, vegetables, chickpeas and vermicelli in a lightly-spiced tomato base thickened with eggs. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Harira Bidaouia.
prep time
20 minutes
cook time
55 minutes
Total Time:
75 minutes
Additional Time:
(+over-night soaking)
Serves:
4
Rating: 
Tags : Spice RecipesHerb RecipesLamb RecipesVegetable RecipesBean RecipesMorocco Recipes
This is a traditional Moroccan soup (also known as Harira Casablanca) that's typically served during Ramadan.
Ingredients:
400g lamb, boned and chopped (reserve the bones)
1 celery heart, washed and chopped
1 bunch of
coriander, chopped
1 bunch of
flat-leaf parsley, chopped
120g chickpeas
1 onion
1kg tomatoes, chopped
1 pinch of saffron
1 tsp ground cinnamon
1 tbsp plain flour
100g vermicelli, broken into pieces
3 eggs, beaten
salt and freshly-ground black pepper, to taste
2 tbsp olive oil
juice of 1/2 lemon
6 tbsp coriander, finely chopped
Method:
Wash and pick over the chickpeas. Place in a large bowl, cover with plenty of water and set aside to soak over night.
The following day, heat the olive oil in the base of a large casserole. Add the meat, bones and onion and fry for about 6 minutes, or until browned. Now stir in the tomatoes, celery, parsley and coriander. Drain the chickpeas and stir these in as well. Add the saffron and cinnamon to flavour then pour over 2l water.
Adjust the seasonings to taste, bring to a simmer, cover and cook over low heat for 40 minutes. Af the end of this time, whisk the flour with a little water to make a smooth slurry then whisk this slurry into the casserole dish.
Bring to a boil then add the vermicelli. Continue coking for 4 minutes. Whisk the eggs in a bowl and season. Whilst stirring constantly, add the eggs to the contents of the casserole. Allow just to cook then adjust the seasonings to taste.
Immediately before serving stir in the lemon juice and garnish with the chopped coriander.
