How to Make Harira (Moroccan Lentil and Chickpea Soup)
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- Опубликовано: 16 июл 2024
- Test cook Becky Hays makes Bridget the ultimate Harira (Moroccan Lentil and Chickpea Soup).
Get the recipe for Harira (Moroccan Lentil and Chickpea Soup): cooks.io/3aAmvV3
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I had harira in Morocco. They choose to eat this soup every night during Ramadan because it's nutrient dense. So good!
Becky is fabulous in her discription. Wonderful information. Great execution. Thank you
I'm Moroccan this recipe is different than my mom's harira but I like this version and I'll give it a try.
Keep that recipe around man us Americans will probably never reach its authenticity!
Yes, vegetarian without Lamb, but using chicken brough. The recipie behind a paywall. A dutch oven for what. Shure this is not original.
Yeah I was weirded out by certain things. One thing was chicken stock. My parents have always done it with lamb, I didn’t realise it could be done with chicken. Imo the spices we use probably wouldn’t taste as nice with chicken.
Also the use of parsley seemed odd, but really I guess every family has their own twists, so I suppose it’s not awful lol
Edit: oh but the Swiss char was just off. I’d like to taste this soup because I’ve never heard of that being used in harira
Flexiblebird, this is actually vegan, not just vegetarian. No animal products in it at all.
Flexible, there have been very few original recipes since the garden of Eden. LOL! Their job is to develop or improve recipes, and make them more accessible and do-able to viewers. They teach techniques, review equipment, and give us new ideas.
I’m Moroccan and the spices are totally different of what we use in Morocco, we use only salt, black pepper, ginger and turmeric. Never ever we use garlic paprika or cumin. We never used greens in harira. But your soup looks good another version of soup.
@Med al هي استخدمت بابريكا مدخنة تختلف عن البابريكا العادية وهي التحميرة
She said that it can have 12 spices. Is there a version like this? Maybe the most common style for Iftar has less spice to be easy on the stomach after fasting.
Yeah I thought the spices were off too.
I usually use ginger, turmeric, paprika, and cumin (+salt and pepper). I don’t think smoked paprika would work in this, but I’ve not tried it, so idk. I’m also unsure of the cinnamon, but it’s used in other foods with similar spices so it could work.
I usually use green lentils, and no greens.
I also usually use vermicelli and rice.
@Pikachu Pika it is the American version of the soup to please the Westerners. Authentic version never made like this. Been to Morocco, never came across this version.
yeah real harira is not like that
Becky is my fav.
More Becky please.
this looks like the best non meat recipe i've seen since sarah moulton's non meat gumbo, like 20 years ago that i make all the time. i find this kind of thing, and make it year after year. ❤️ becky too!
Jeff Sara is still airing on PBS.
Skip, haven't you ever made Gumbo z'Herbes? It's vegan and delicious.
Oh yes beautiful soup dinner.
Looks great. Easy and fast too.
Absolutely wonderful recipe. I just finished my first bowl. I first made the instant pot vegetable broth that is in your Mediterranean Instant Pot cookbook and then used the broth for the soup. Because I live in the UK, I had to do some substitutions (no Swiss Chard or orzo). I used a similar green and some whole wheat curly pasta. I love the fresh herbs put in when sautéing and then at the very end when off the heat. This soup is full of wonderful complex flavors.
No orzo in the UK? Actually, short vermicelli (or sub with broken spaghetti) is much more common than orzo.
You can get orzo on Amazon
I made this after watching your video on it and it was out of this world fantastic.....the flavor is indescribably awesome.....Thank you ladies for a "keeper".!!!!!
I love smoked paprika, it's the bacon of the spice world! Made me lol and is so true! Soup looked amazing!
I've never really used it but as I watch more and more cooking videos it's becoming very obvious I had better get some and try it!
Ever since I first used the smoked paprika I stopped using the other stuff. It's mostly just color.
I throw a teaspoon of it when I make homemade pasta and it's such an interesting flavor
very weird comment for a Moroccan dish...They don't eat pork. Oh well. She did not think about it.
when she said beans greens tomatoes i was waiting for her to say....”you naaaame it....!”
😂😂 Me too
Not good. Tomato in Spanish. not go to good together
Me too
Really tempted to make this! Looks friggin delicious and easy!
I really appreciate the easily veganizable recipes, thank you Becky and ATK team
friggin? CMJ
Alex Becky is usually the person who shows the vegan and vegetarian recipes. I'm vegetarian, and I like her. :)
What vegetarian? She used chicken stock, I think chicken is not some kind of vegetable 😅
@@shirinv8544 vegan-ize as in modified to become vegan friendly :)
So the chicken stock could be easily substituted by vegetable broth
Nice recipe ladies, looks good, i watched a recipe show from India & was surprised by how many varied colors of lentils there are & the price differences can be quite a lot. If you use chix or veggie liquid i recommend the brand " better than bouillion", they make both among others, but they are bases/wet concentrated products with real food & not dry powder/cubes, huge difference in flavor, plus on chick peas/garbanzo beans/ cece/cici, beans, they are all varied names for the same item, I highly recommend " Goya" brand & they are only appx. .25 cents a can more, but they are the best, bar none.
Steve Logan : I agree about the Goya chickpeas, both from my own experience and because the show actually did a taste test of canned chickpeas and they were the universal favorite for both flavor and texture. I also agree about Better Than Bouillon, an excellent product. I routinely use 4 of their flavors for various recipes: vegetable, chicken, beef and mushroom. The first 3 are widely available, including at Costco, and the mushroom one I get via Amazon.
@@catherinehubbard1167 that is great ma'am, i always say use the product you prefer & not what a panel says is best
Steve Logan, I also recommend Better Than Buillion to make broth or add flavor boosts. I think it was reviewed by ATK long ago when Kimball was still there. :). You're right. It's good. And it keeps forever in your fridge.
I have to make this!
Looks delicious! Becky and Bridget, two of my favorites. You make everything fun and interesting.
Great recipe, Thanks
More vegan/vegetarian friendly recipes! Thanks AK!
Just made this and it is delicious. Not too weird but deff new take on my usual italian based lentil soups. I added lemon zest as well and it has a nice lemony taste. Thank you!
Fantastic another way to make Beans That I Love Thank U.. I Needed A Refreshing New Recipe..😁😁
Google Harira what she made is anything but Harira. I am Moroccan and I know what Harira is cuz I grew up with it.
@@Dr-Zack fr omg this isn’t harira at all 😭😭
Well aren't we special! Becky said it was a streamlined version with easily accessible ingredients. You ain't no expert. Neither is Google, which I never use. You must be one of those millenials who knows how to look anything up on Google but doesn't know how to think things through and learn. We need to make a recipe easy and accessible, for new cooks. She said that was one of the goals. The average American beginning cook will only find a recipe approachable of it has less than eight ingredients, and takes half an hour to one hour, at most, to prepare. If you want to make it more complicated, you've got our permission to do so. Meanwhile, the rest of us like the flavor profile and speed of preparing this. It's got the most essential elements to create the right flavor and texture profile. And the vegetarians and vegans in the audience appreciate not being excluded by snobs like you.
Becky seems to be the go-to person at ATK for vegan and vegetarian fare. Get off your high horse. I've made similar harira many times and it's delicious, cheap, nourishing, without expensive cruel animal products. Totally satisfying and doable.
Do you ever really cook yourself, or just read about cooking. If you don't like this recipe, you can always go home to mommy and ask her to cook hers for you. But I'd bet even she can appreciate a simplified version. Ask her. LOL! You're old enough to make your own now any way you like,, and part of being a good cook or baker is knowing the principles, and making a recipe your own way. Sorry this recipe doesn't confirm to your persomal, expert chef standards! Ask your mother to send you her recipe. Stop criticizing theee people, it's a good representative of the flavor profile of Moroccan food. And Becky doesn't have to imitate your mother.
Sara, lentils aren't beans. They're pulses, and take little time to cook and no presoak.
Made this soup yesterday it is absolutely delicious,
This looks and sounds delicious. I am always looking for hearty meatfree dishes. Thank you!
Although the library has a lot of new vegan cookbooks that focus on how to make seitan look and taste like animal proteins. I've to add once in a while. When I first made seitan long ago, information (and vegans) were hard to come by.
This is a great recipe! Thank you. Also, wanted to mention the quick wrap-up at the end on how to make the dish. I've never seen that before on a RUclips recipe video. What a great idea. 🙏
It sounds delicious, I can't wait to cook it for my family! Thank you for the recipe!
Harira is my favourite Moroccan soup/stew ❣️ well done ladies - this version looks pretty delicious & authentic !!!
Made this today after seeing the tv show last night. Very good! Will make it again!
I’m learning to really look forward to you two! I made the Quinoa and Vegetable stew because of you, LOL, now I want to make this Harira :) Thank you!
Made this for several friends (good cooks all) and they thought it was great. I loved it!
Wow! That soup really looks scrumptious!
Love love Becky....she is amazing!
Definitely one of the best soups I’ve ever made!! I can’t recommend it enough
Greek and Jewish versions are good too.
Outstanding tutorial! Thanks from Texas
Love this!
When Bridget stomps her foot, you know it's good! Bahahaha
Adding quater a teaspoon of turmeric, and 2 cups of coconut milk while reducing the amout of water takes it to another level.....
Ooooh, that sounds amazing! Making your version tomorrow 🥰
Hello! This recipe is amazing and so easy. Thank you America's Test Kitchen. ❤️
Great video! My mouth is watering. I'm definitely making this. Thank you
Sounds good, it will be in the pan later this week :) Thanks Becky!
This version looks easy enough to do...I will definitely give this a try!
Looks sensational.
Looks delicious
I adore this channel.
This is so good 😊
thank you so much. i will make it
amazing video
Just made it a second time! Thanks from Texas.
I liked that you pointed out the backbone spices of this recipe. One note: I had to go to someone else's recipe to find out how and when to add meat. Great recipe.
Thank you🙏🙇♂️
thak you i will try this recipe. San Diego Ca.
Perfect.
I used red lentils (instead of green), rice (instead of orzo), 8 cups of vegetarian broth and only dried herbs. It was AMAZING!!!!
This soup is the BOMB!!
I have mad this stew yesterday
It was amazing
Worth the effort
Thanks ladies🤩🤩
Pretty good. I chopped up the chard stems and added them at the beginning with the onion and celery so no waste and no figuring out what to do with them later. :-)
I've been eating a lot of black beans and lentils lately... I've really becomes a creature of the *black legume!*
I was going to make a chickpea joke.. but we know where that goes!
Gone-zo Garbonzo
I really like the spice variety that you used. I feel you sacrifice a lot of flavour using canned chickpeas. Dried cook quite quickly, 20 to 30 minutes depending on how firm you like them. Cooking time can also depend on how long the beans are soaked. Usually overnight soaking is sufficient. I always like to experiment with dishes a little to find a good match for my tastes, and the quality of my ingredients.
Cooking everything in a pressure cooker is possible, you just need to use a similar amount o veggies to continue cooking after it comes off pressure. A little spice adjustment afterwards depending on ingredients can really boost this type of dish to the next level.
Thanks for posting such a hearty simple recipe.
That looks and sounds good. I've seen another version of this but without lentils and it added sweet potatoes and raisins. Might make it a little sweet.
That is very different, but harira is served with dates and chebakia (Moroccan sweet with sesame seeds) on the side, along with lemon slices to squeeze into the soup. So, eating these together creates a wonderful sweet-and-sour flavor.
you guys are killing Meeeeeeee!!!!
Tried it. Messed up on several points. Turned out okay. Will try again. Thanks from Texas.
I highly advise you get the original recipe from a Moroccan chef like cookingwithalia. It's much more flavorful than this
@@imane867 +1
Lol --->((0:14))). “You naaaame it! You naaaaame it!!” 🎶 🗣🎤. 🤣🤣🤣
Yummmmmmmmmmmmmm!
I like it very much from Bangladesh, do U have Maqluba as well?
Soup looks great. This seems to be more like a French or Italian thick soup. The Moroccan Harrira soup is the queen of the soups. Harrira soup should normally have egg strands (similar to say Chinese Hot and Soup soup). If you are a Vegetarian or Vegan you can skip the egg. They also add cornflour to thicken it up. I was also told to buy celery which is leafy. So if you are in the supermarket, and if you have a choice, go for the leafy celery (the more the better). The pasta they use, is the fine straight strands about 2cm long (finer the spaghetti noodles). Harira is my favourite soup. It is nutrient rich and a meal in itself. The lemon at the end is important and it complements to chickpeas and lentils.
Thank you for this video! I have some lactose intolerant family members and that tidbit at the end about using tahini as a cream cheese substitute intrigues me. How exactly does one do that?!
I don't think this video mentioned cream cheese or tahini
I would finish up with a little salty Creme Fresh!
When would you add the meat (if using)?
Hello!
Do you have any suggestions for using dried chickpeas that have been cooked in an electric pressure cooker? I have a huge sack of dried chickpeas, and I am disinclined to go out to buy a can of chickpeas to cook this. Canned chickpeas are essentially pressure-cooked chickpeas anyway, so there should be some way of making a substitution.
Pretty sure you will have to pressure cook the chickpeas separately.
That’s what we use in Moroccan Harira we don’t use a can of chickpeas, we don’t add garlic paprika and swiss chard she completely changed the recipe
Probably just soak them and cover them overnight and you should be good to go
Just soak them and then cook them in the soup. That's how Moroccans do it (see other recipes).
Beekana: Hummus. Falafel. Do a search for recipes featuring chickpeas. You can toss cooked chickpeas in olive oil and spices, and toast them in the oven as a crunchy snack. Spices like garlic and onion powder, red chili powder, cumin powder.
Does she put any salt
😯
You can prepare the dried chickpeas in advance and keep them in the freezer until you need them.
👍👍👍👍👍👍👍👍❤
Does this freeze well?
yes!!!!
@@kartogis thank you
Omg its so indian in terms of spices!
You'd think that... but taste wise it is miles apart. Obviously super mild, well balanced, to the point where you can't make up what spices are in the mix. But most importantly, we like to taste the ingredients we use, so the use of spice in Morocco has a supporting role but will never lead.
@@imane867 lol, the same is true of Indian food, although the flavors are less mild, bad cooks just put a lot of spices to try and hide unbalanced, poor cooking.
@@kremove well, I’ve tasted a lot of dishes from the sub Indian continent. Southern and northern Indian cuisines both rely on a heavy use of spices. Im not referring only to Chilis. Moroccan food doesn’t. It stops at black pepper and ginger powders, sometimes saffron for a vast majority of the dishes. Cumin is mostly used with grilled or baked proteins. We have other means than spices to impart flavor unto dishes (lemon confit, aged butter, dried fruits etc…)
@@kremove but I agree with you on the point you made about bad cooks just throwing a ton of spices to mask the errors in the technique or the ingredients. That’s a truth no one can deny.
I do it by myself
If we don't get Swiss chards can we use spinach instead ? I am from India and we don't get certain vegetable here .
Just leave out the greens. I have never seen or eaten harira in Morocco that has greens in it (other than cilantro and/or parsley).
Taps, any tender green is good. I often. Use spinach, it's just as good. It's your soup!
Thanks for presenting our dishes and making an easy version . Better to taste 👅 it from some Moroccan cuisine . Your version in not bad but looks like curry not a Harira soup 🥣.
I didnt know harissa was used sparingly. I remember buying a jar of it from the grocery store and eating globs of it at a time on chips
This is a type of aush e resteh
Will this be good the second day?
As with many soups, this one gets even better the next day. It freezes, too.
It tastes amazing for 4 days straight
Not to police anybody's food or preferences, but as a moroccan, I feel that I have the responsibility to inform you that what you made is not harira (or soup for that matter) and I know there are a million versions of it out there, but none of them uses chard, cumin or fava beans in them. also that is way too thick, the solid ingredients (especially the pasta) should be cut bu at least two thirds for it to be considered soup.
Ok. This recipe did not contain fava beans.
I agree. It doesn't look like what we make at home. Artistics liberties i guess?
Where can I find an authentic recipe?
@@nomandad2000 there are many places. Start by looking online. Here is a good start:
ruclips.net/video/pw9BGWNDZKs/видео.html
This is closest to authentic you can get. He also has many other recipes from the MENA region. I recommend for you to try them out, too.
@@youssefchaoui2940 thank you 🙏
I will call this Moroccan Harrira ala Americana!!😀
Call it any name- it's tasty.
Stems are better than leaves for the first dose of parsley/coriander. They will give the same flavor but look better in the finished product and would probably just have gone to the garbage.
I'm glad you said that! I'm making this soon.
مرحبا بكم في المملكة المغربية 🇲🇦👍
I am a Moroccan chef! This is far away from Harira Soup! Oh well! I guess you can do whatever you want :) but this is not Harira Soup :)
so, tell us what real harira IS, then!
@@orthohawk1026 search authentic harira recipe in youtube and you will see what real harira looks like and the ingrediants
@@nadasijilimassiidrissi6499 but, but.......HOW will I know those are "real" harira and not some other knockoff that we're TOLD is harira. If Exploring doesn't want to come and give us the "real" recipe, he's just a gatekeeping (not allowed to say the word).
🇲🇦🇲🇦🇲🇦🇺🇸🇺🇸🇺🇸
Looks delicious even though it's vegetarian.
Well except for the chicken stock and all!
Make it vegan. In morocco we do it all the time, just use water, and adjust the saltiness as you go
pithonic, watch it again. We can use vegetable stock.
@@8minecrafter8 Vegetarian is meatless. Vegan is no animal products at all.
@@jennhoff03 Huh? Chicken stock means it is not vegetarian. Not sure what your response has to do with anything.
Also no cumin, no paprika, no other herbs just 3 ather herbs ( persely, cilantro, and leaves of celery)
If anybody have list of ingredients please let everyone know
No Salt ?
It's a good day, any day, in the kitchen when the one with the pony tail is in the kitchen - but watch out for evil Becky !
Oh god
this is not the Harira that i know in my country morocco.. 😁 but i liked the presentation tho.
Thats the white washed version of Harira
I live ATK, but it's another episode of white people cook ethnic food.
@@tony_25or6to4 agreed. It's the whitest cooking show around.
@@iBaCKeYeZz
It became "white" by adding a lot more spices apparently. So dumb.
@@tony_25or6to4
Yes another episode that you sought out just so that you could troll. I'm black and don't require watching someone with dark skin cooking in order to enjoy a recipe. It's still racism whatever you want to pretend.
Usually we don’t put garlic in harrira and fresh ginger, just dry powder ginger, my suncerlly
Yeah but as they said, powdered ginger is just floral, but fresh ginger adds heat and snap to it. I always use fresh ginger. Not just because of its flavor, but also because fresh ginger is medicinal in Ayurvedic medicine, it can reduce inflammation and improve appetite and circulation, I only use dried ginger in cookies or pumpkin pie, it's just a flavoring.
Ginger black pepper, an tumaric nothing else.
When did she add the salt?
at the very end, but you dont need it b/c you have canned beans that are already salted
Hmnnnnn
Congratulations sounds like you just learnt Indian gravy ... kinda like a subzi:)
Or channa masala ? Almost there actually
C
So many wannabe cooks here criticizIng this recipe. LOL! What's that they say, too many cooks spoil the broth? 🤣