Glorious food, terrific videos. No extraneous, irritating chit chat, clear camera work, good explanations and no obnoxious sound track. This is the gold standard!
This is delicious. I had it for the first time during last Ramadan. My neighbour brought me dinner every evening for the entire month. I ate it with tears in my eyes because it tasted almost like a soup my dad used to make. He was Slovenian but cooked many different dishes. Also there are several similarities with the Mediterranean influences in both cuisines.
This made my heart jump with joy and sing, harira is such a staple here in Morocco, especially during Ramadan when it is served alongside some dates and boiled eggs. Yummm! One way to make prepping the ingredients easy and fast is to use a blender and blend the onion, tomato, parsley, cilantro and celery together, adding some water to help the blender go, and then you would add everything to the pot with 1 tablespoon of canola oil (usually and no more than 1tbsp otherwise your harira will end up with greasy aftertaste and you don't want that), your meat, legumes, spices,... Also, to make sure your flour is cooked, after adding the thickening mixture, you will start seeing some foam form on the top, you should keep cooking the harira while stirring frequently until the foam is gone (insider tip lol)
Hi Obi! I just wanted to say I love your channel! Middle Eastern and Mediterranean food is some of my favorite and it's great to finally learn how to make it as authentic as possible! It also makes me think of a project I have been trying to gain traction on since beginning medical school. As a medical student I've noticed that when it comes to dietary restrictions for people with, say Diabetes Mellitis, Hypertension, High cholesterol/Lipids, Crohns or Irritable Bowel Syndrome or just obesity that the diets prescribed are often lackluster and alien to many people, especially people of different ethnicities, and that this cultural difference can be so great between diets and the patient that this leads to them having difficulties maintaining these regimens resulting in poor health outcomes. For example, convincing a 65 year old man with hypertension who has grown up with Mexican food his entire life to change this behavior completely and instead adopt a diet with food that he is completely unfamiliar with would be far less effective than creating recipes and cooking manuals with Mexican dishes tailored specifically for patients with chronic medical conditions like him. . I believe it would be far easier for people to maintain a dietary regimen if that diet were tailored to their particular culture, as this would be more familiar. That being said, I'm trying to collect recipes from all over the world little by little to create regional, even national diets and I'd like to pick your mind if possible about any healthy, authentic Middle Eastern recipes since here in Chicago many immigrant populations have seen rapidly growing cases of Hypertension, Diabetes and High cholesterol. I believe that our people shouldn't have to suffer from lackluster food just because of illness and should still be able to enjoy eating, as this is one of the things that makes life worth living.
@@whyyougottaknowmyname7949 well, ras al hanout is just a mix of spices, so if you already add the spices that are typical in ras al hanout then it's not needed.
Made my Moroccan mom watch it and she gave it a seal of approval. The only major thing she does differently is she uses olive oil instead of butter at the start. And instead of adding tomato paste at the end, she adds more tomato at the start.
My mom used to drop an egg at the very very end too (like the Chinese Egg Drop Soup technique). There are times where Smen butter is used in conjunction with olive oil.
@@michamarzec4311 Veggie replacements are often a little odd because they don't soften well and have flavorings that leak into the soup too much for my liking. Nicely browned oyster mushrooms have a pleasant savory taste and meaty texture. If you really want to increase the protein content, adding some good medium hard tofu is also possible. It's essential to use a good Asian one, as the hard, grey stuff from a normal European supermarket has a really off-putting flavor.
Definitely my favorite food. The taste is otherworldly yet grounded in history and ancient cultures. It reminds me of an ancient roman soup as well. Excellent recipe.
I made a veggie version, added more chickpeas to try and get some more protein in there, and two sliced cayenne chillis and 2 tsp of chilli powder. Didn't have any vermicelli so added some broken-up egg noodles. Delicious. Thank you very much for sharing.
Just made this and it was sooo good! I actually used chicken thigh meat and it worked really well. I’ve watched many of your videos and now that I know I can trust your recipes, I will be making so much good food! Thank you!
This channel is a gold mine for slow carb recipes. Im so sick of black beans so I just knock out a few easy lentil soups from this channel with adjustments.
I'm Moroccan and I'm impressed. Every family have their own recipe for this soup. The only comments I have to get a better result would be to blend the celery stalks, filter it and use the water only, that's if the area you live in don't sell the celery leaves. Same applies to onions, blend the onions and use the water only. Trust me you'll get a better result.
A restaurant where I used to live would serve this with every meal and it was my absolute favorite. Sometimes, if I wasn't feeling well, my dad would go to get this soup specially because it always made me feel better. Thank you for teaching me how to make it.
I made this a couple of days ago. Wow! So delicious! I can't stop eating it. My only substitutions were, that I used ground turkey cooked separately from the onion, and to which I added 7 spices. I sauteed the onions separately to caramelize them, added the tomato paste first into the onions to toast the paste a little before adding the seasoned turkey. I also subbed out the green lentils for brown. Other than that it was all the same. Thank you for the recipe. Now, this American is that much closer to mastering Middle Eastern food. I love your channel!
I've watched this video so many times, as I've made this recipe a number of times over the last year or so, that I feel like you're an old friend! Which of course you're not. But thank you for your recipe, your video, and your warm, clear delivery. My whole family loves this recipe.
maybe not everyone needs it, but even as an experienced home cook i LOVE that you show what each ingredient or step looks like very clearly. NEVER STOP.
@@MiddleEats a couple years back while traveling the libyan desert i fell in love with 'ful', i would LOVE to see a recipe on that. really like you channel. gonna binge the sh*t out of this, i love middle eastern food.
As a moroccan woman i'm very impresses. But i want to give you some advice to make the soup better and easier. Next time put the meat, cheakpea, a carrot, a potato and a whole onion in a pot with 1 liter of water. Dont cut the veggies smal. Just leave them whole. Do the spices; gingerpowder, kurkuma, pepper and salt. Let the veggies cook until soften and put it in a blender. Cook 4 or 5 tomatos in a separet pot until done (it's better than preserved tomatos) and put the tomatos with the water in the same blender with te cooked veggies and blend this very wel together. If it's thick just add some water to make it less thick. Than siff it trough a siff and pour it with te meat and cheakpea. Then do the tomato paste after a while do the lentels and the flour in the pot. Then the coriander, parsly and the selery leaves. Cook this good voor 30 min. Add the vermicelli and keep stirring and 10-15 min it's done.
I have never seen anyone make such a small amount of chickpeas. Looks good. I’m going to make a vegan Moroccan soup for thirty people tonight. Thanks for the inspiration
omg! i made the recipe and turned out so delicious! and super easy to make! but i did adapt the recipe for me (no lamb, no flour - there was no need for it). thanks for sharing!
RUclips recommended this to me almost 3 years ago, and now I make it with my family all the time when it’s cool outside. Can’t find a recipe that beats this one! Only thing we do differently is that we render the bones and lamb trimmings for the fat instead of using butter.
This looks amazing. AS a vegan I just omit the meat and use Pumpkin or Sweet potato instead. Still delicious. Thank you for an awesome recipe... I have now started following you. I love Middle Eastern food
As a moroccan, if you use pumpkin or sweet potatoes in harira, that's an automatic lawsuit 😂 , but seriously don't use meat we don't always use it , matter of fact most time without meat , the harira meant to be flexible dish even if u don't have certain ingredients, just make sure to it with a squeeze of lemon and some dates to get the full experience
Happy New Year, Obi! I discovered your channel via Chinese Cooking Demystified's post a few months back and have loved diving into the wonderful world of Middle Eastern cooking with your weekly updates. Your charm and the accessibility of the recipes make for a winning combo, and harira is most definitely now on my 'try this at home' list. Thanks for all that you do and best of luck in the New Year with even more growth. Your channel very much deserves it. Can't wait to see what you have in store for us!
Hi Robert, thank you very much for your comment. Happy new year to you too! I'm glad you're enjoying it so far. CCD are a big inspiration of mine, and I really wanted to do something similar for Middle Eastern cooking. I try to give super detailed instructions to make sure anyone can recreate the dish at home, even if they've never tasted or heard of it before. It's good to see that's working out with the recipes and I'd love to do this full time some day. Hope you continue to cook and enjoy them! Happy new year!
Nice version, I would use fresh ginger instead and before adding the water, I would fried all spices a bit. I believe there is a lots of variations of this wonderfully comforting soup. Thanks for sharing.
Middle Eastern food is not on my list of foods I can make... until I started watching your videos! Thanks you so much. I used to have to go out for good Middle Eats!
Ive watched at least 20 bbn of your videos innthe curse of some hours. I am so HAPPY and THANKFUL how you explain and teach. I live middle east foods and want to learn and make them. Subscribed. You will definetly reach 100k VERY SOON. BLESS YOU
Man I'm so happy I found your channel, been wanting to get more into Middle Eastern food but didn't know where to find authentic recipes. I will definitely give this one a go it sounds and looks delicious thanks for sharing it!
I made it yesterday but a vegetarian version. I used 1/3 cup of carrots, red peppers and potatoes. I also used fresh ginger, 1 tbs. It didn’t need any flour slurry, I guess the potatoes thickened the soup. I didn’t add the vermicelli, didn’t have any, and actually the soup was thick enough. As you say at the end , the lemon juice is essential to lift all the flavours. It was really good, I had 2 bowls 😋, but next time I’ll try the original version with lamb.
as a culinary professional, I must say that I love your videos. my wife is of Persian extraction so while many of these flavor profiles are not exactly new to me, I do genuinely appreciate how thorough your explanations are and the step-by-step process. one extremely minor critique, your knife (guessing a victorinox, 10" chef's knife?) looks rather dull. a guy like you, aspiring youtube food star that you are, really deserves a sharp blade. just a note for safety really, dull knives aren't uncommon of course - there's a reason I always travel with my whetstones. cheers and keep up the good work!
@@MiddleEats delighted to hear it! I have been watching your entire channel without paying attention to posting dates, didn't realize how old this video is. Keep up the great work - your hummus recommendations were game changers and your pita recipe is my new go-to.
I made this, and it was so delicious! It had the most wonderful texture. I ate the whole pot myself during the past week. Definitely will make it again, and recommend it to my friends. Thanks!
Just cooked this and WOW, I am in love! You use the word satisfying several times in this video and that sums it up perfectly. This is a wonderful soup!! Thank you for sharing!
Thank you for making this video!! It’s hard to find a good video recipe. You did a great job at keeping it authentic. I also like to put a little bit of tomato paste.
Looks amazing! Since I liked your lentil soup so much I will definitely try this one out!
Thank you, I'm certain you'll love this too! It and the lentil soup are definitely the two best known ones in the Middle East.
Glorious food, terrific videos. No extraneous, irritating chit chat, clear camera work, good explanations and no obnoxious sound track. This is the gold standard!
This is delicious. I had it for the first time during last Ramadan. My neighbour brought me dinner every evening for the entire month. I ate it with tears in my eyes because it tasted almost like a soup my dad used to make. He was Slovenian but cooked many different dishes. Also there are several similarities with the Mediterranean influences in both cuisines.
That fills my heart so much ❤️
@@GreatDayEveryone ❤
This made my heart jump with joy and sing, harira is such a staple here in Morocco, especially during Ramadan when it is served alongside some dates and boiled eggs. Yummm! One way to make prepping the ingredients easy and fast is to use a blender and blend the onion, tomato, parsley, cilantro and celery together, adding some water to help the blender go, and then you would add everything to the pot with 1 tablespoon of canola oil (usually and no more than 1tbsp otherwise your harira will end up with greasy aftertaste and you don't want that), your meat, legumes, spices,... Also, to make sure your flour is cooked, after adding the thickening mixture, you will start seeing some foam form on the top, you should keep cooking the harira while stirring frequently until the foam is gone (insider tip lol)
👌lol
💪🏻heerlijk
aww i had the same reaction! we jewish moroccans also eat it before Yum Kippur and other fasts or just cold winter days.
Just made this now for the first iftar of Ramadan, I tripled the receipe :)
Thank you I'm Algerian and in algeria we love moroccan's recipes. 🇲🇦♥️🇩🇿
I love Algerian food too, my friend makes it for me and I make her Moroccan food and we both enjoy each other’s food. 🇲🇦❤️🇩🇿😊😊
Bravooo I am Moroccan and this is my exact recipe to make harira
Thanks, glad to hear that. It's always good to hear someone say the recipe is correct. Thanks for watching.
I made this soup for dinner tonight. The fresh lemon makes this delicious dish even better. I will definitely make this soup again.
Hi Obi! I just wanted to say I love your channel! Middle Eastern and Mediterranean food is some of my favorite and it's great to finally learn how to make it as authentic as possible! It also makes me think of a project I have been trying to gain traction on since beginning medical school. As a medical student I've noticed that when it comes to dietary restrictions for people with, say Diabetes Mellitis, Hypertension, High cholesterol/Lipids, Crohns or Irritable Bowel Syndrome or just obesity that the diets prescribed are often lackluster and alien to many people, especially people of different ethnicities, and that this cultural difference can be so great between diets and the patient that this leads to them having difficulties maintaining these regimens resulting in poor health outcomes. For example, convincing a 65 year old man with hypertension who has grown up with Mexican food his entire life to change this behavior completely and instead adopt a diet with food that he is completely unfamiliar with would be far less effective than creating recipes and cooking manuals with Mexican dishes tailored specifically for patients with chronic medical conditions like him.
.
I believe it would be far easier for people to maintain a dietary regimen if that diet were tailored to their particular culture, as this would be more familiar. That being said, I'm trying to collect recipes from all over the world little by little to create regional, even national diets and I'd like to pick your mind if possible about any healthy, authentic Middle Eastern recipes since here in Chicago many immigrant populations have seen rapidly growing cases of Hypertension, Diabetes and High cholesterol. I believe that our people shouldn't have to suffer from lackluster food just because of illness and should still be able to enjoy eating, as this is one of the things that makes life worth living.
only the name of this channel deserves a standing ovation! Bravo from Italy :)
Thank you!
I'm moroccan and this was perfect!! If anyone wants to try it, I personally love to drop an egg and stir it in. I love the taste!
It needs ras al hanout
@@whyyougottaknowmyname7949 well, ras al hanout is just a mix of spices, so if you already add the spices that are typical in ras al hanout then it's not needed.
Yes. It’s missing the right spices.
This is an ACTUAL recipe with precise instructions for someone who hasn't made something like this before. Great job.
I am Morroccan and this looks so yummy!!!! U did good!
I just made this tonight with TVP chunks instead of meat. It is absolutely delicious. My new favourite
Came here to suggest a vegetarian version. Lo and behold you have delivered! Can't wait to try this!
Sounds great. Glad you enjoyed it.
Did you rehydrate it first or let it rehydrate in the soup as it cooked?
Nice. TVP is expensive where I live, so I was thinking of trying this with some vegan sausage.
What is tvp?
Made my Moroccan mom watch it and she gave it a seal of approval.
The only major thing she does differently is she uses olive oil instead of butter at the start. And instead of adding tomato paste at the end, she adds more tomato at the start.
Thanks, that's two mum approvals for this recipe. Glad she liked it.
My mom used to drop an egg at the very very end too (like the Chinese Egg Drop Soup technique). There are times where Smen butter is used in conjunction with olive oil.
Does she put cinnamon in harira?
I usually use avocado oil in place of butter. It's one of the more "healthy" oils, high heat usage, and with a thick consistency.
A few more days of Ramadhan left... I'm definitely making this version. Thank you.
One of my favorite soups. I make it vegetarian and it's shockingly delicious.
I'm sure it is, just the perfect winter soup!
And do you replace lamb/veal with any kind of vegetarian meat-like stuff or just skip it? I'm actually thinking of making it today.
@@michamarzec4311 Veggie replacements are often a little odd because they don't soften well and have flavorings that leak into the soup too much for my liking. Nicely browned oyster mushrooms have a pleasant savory taste and meaty texture. If you really want to increase the protein content, adding some good medium hard tofu is also possible. It's essential to use a good Asian one, as the hard, grey stuff from a normal European supermarket has a really off-putting flavor.
@@michamarzec4311 you can cook it without meat you don’t need a replacement
@@kawtarkawtar7024 tbarkellah 3la chef kawtar rak tema 😄
This is my favorite soup. My Moroccan Jewish grandmother would make this for us when she was alive
I had this soup in Morocco. It's one of the best lentil soups with complex and rich flavors.
My hubby it's Egyptian and he loves this, Obi we love this recipe yum!
Definitely my favorite food. The taste is otherworldly yet grounded in history and ancient cultures. It reminds me of an ancient roman soup as well. Excellent recipe.
I made a veggie version, added more chickpeas to try and get some more protein in there, and two sliced cayenne chillis and 2 tsp of chilli powder. Didn't have any vermicelli so added some broken-up egg noodles. Delicious. Thank you very much for sharing.
Thank you for the recommendations :)
can please share your veggie version recipe please i would like to try.
Made this tonight for dinner for the family and everyone loved it. Delicious soup!!!
I used to work with Morocan teens as a social worker and they showed me this recepie. We did it a couple of times for ramadan and it was delicious
Just made this and it was sooo good!
I actually used chicken thigh meat and it worked really well.
I’ve watched many of your videos and now that I know I can trust your recipes, I will be making so much good food! Thank you!
Same!
This channel is a gold mine for slow carb recipes. Im so sick of black beans so I just knock out a few easy lentil soups from this channel with adjustments.
I'm Moroccan and I'm impressed. Every family have their own recipe for this soup. The only comments I have to get a better result would be to blend the celery stalks, filter it and use the water only, that's if the area you live in don't sell the celery leaves. Same applies to onions, blend the onions and use the water only. Trust me you'll get a better result.
Thanks for the suggestions, I'll give them a try next time. By the time the cooking was done, you couldn't really feel the onions or celery.
@@MiddleEats An immersion blender works perfectly for this task.
my mum grates the onion instead of blending
Ramdan mubrak sister... I agree with you, every family has its own recipe...🤌🏼
We don't use celery for example...😌
Sometimes you want to bite in all the veggies so to leave them as it is is fine too
As it is they become so soft
I’m Colombian, but I love Moroccan food, fashion and people. I add fresh ginger and turmeric with black pepper to make it healthier.
A restaurant where I used to live would serve this with every meal and it was my absolute favorite. Sometimes, if I wasn't feeling well, my dad would go to get this soup specially because it always made me feel better. Thank you for teaching me how to make it.
I made this a couple of days ago. Wow! So delicious! I can't stop eating it. My only substitutions were, that I used ground turkey cooked separately from the onion, and to which I added 7 spices. I sauteed the onions separately to caramelize them, added the tomato paste first into the onions to toast the paste a little before adding the seasoned turkey. I also subbed out the green lentils for brown. Other than that it was all the same. Thank you for the recipe. Now, this American is that much closer to mastering Middle Eastern food. I love your channel!
I've watched this video so many times, as I've made this recipe a number of times over the last year or so, that I feel like you're an old friend! Which of course you're not. But thank you for your recipe, your video, and your warm, clear delivery. My whole family loves this recipe.
maybe not everyone needs it, but even as an experienced home cook i LOVE that you show what each ingredient or step looks like very clearly. NEVER STOP.
Yes love everything Moroccan 🇲🇦
I must say , your cutting style is very calming
Oh thank you! That's a happy accident! Glad to see you are enjoying the channel!
I'm 15 yo girl and since no one has thought me to cook, I'll learn by myself. I love vegetables so this soup is really for me
Thank you for spreading our beautiful food to the world! Harira was always my favourite soup growing up.. sadly mama ony made it in Ramadan hahaha
You have such a lovely voice!!! I love this and can't wait to try it. Lentil soups are my favorite
Amazing....cooking just now :) greetings from UK
Excited to try and make this!
came for the recipe, stayed for the quality of the video and the AWESOME CHANNEL NAME :-) --> instant sub
Thank you, I appreciate it. Hope you try out some of the dishes and enjoy them!
@@MiddleEats a couple years back while traveling the libyan desert i fell in love with 'ful', i would LOVE to see a recipe on that. really like you channel. gonna binge the sh*t out of this, i love middle eastern food.
Sure, I'm not a huge fan of it but my wife is. We'll definitely try covering it soon.
Bot
I doubled your recipe and it lasted for one day. We didnt want to eat anything else! Im making it again today, it is delicious!
Oh wow, that is a lot of soup! Glad you liked it! Be sure to send us some photos on Instagram!
@@MiddleEats next time I will make some pics, this time it was quickly gone 😂
That's a good sign. We love to see how the food turns out!
Moroccan cuisine is legit my favorite 🤩 i tried harira before it’s amazing especially in the winter
Ramadan is close you'll be eating it almost daily ha
Smashed out again.....this recipe rocks
I love Moroccan cuisine
As a moroccan woman i'm very impresses. But i want to give you some advice to make the soup better and easier. Next time put the meat, cheakpea, a carrot, a potato and a whole onion in a pot with 1 liter of water. Dont cut the veggies smal. Just leave them whole. Do the spices; gingerpowder, kurkuma, pepper and salt. Let the veggies cook until soften and put it in a blender. Cook 4 or 5 tomatos in a separet pot until done (it's better than preserved tomatos) and put the tomatos with the water in the same blender with te cooked veggies and blend this very wel together. If it's thick just add some water to make it less thick. Than siff it trough a siff and pour it with te meat and cheakpea. Then do the tomato paste after a while do the lentels and the flour in the pot. Then the coriander, parsly and the selery leaves. Cook this good voor 30 min. Add the vermicelli and keep stirring and 10-15 min it's done.
But it's not easier. More complicated
Why would u blend the meat with it?
Lol “to make it easier” proceeds to basically turn making soup into a 20 step scavenger hunt.
@@parisasaffarzadeh3428it does sound good though 😋
You are a legend for posting the recipe in the description.
I have never seen anyone make such a small amount of chickpeas. Looks good. I’m going to make a vegan Moroccan soup for thirty people tonight. Thanks for the inspiration
Good gracious this looks amazing! Fastest subscription of my life!
I'm in love with Harira😍I cooked it many time in Ramadan to break my iftar
U made it with details and an easy way
Thank you so much ❤️
Aw thank you. I'm glad I could help you fill your table
@@MiddleEats u welcome 🙏❤️
Looks wonderful!
Looks great I can hardly wait.
That looks PERFECT for a chilly, damp day like today! I look forward to trying it!
Definitely going to make this!
This was delicious. Thank you.
Again, Good Soup! Thank you for the video!
omg! i made the recipe and turned out so delicious! and super easy to make! but i did adapt the recipe for me (no lamb, no flour - there was no need for it). thanks for sharing!
Brilliant channel & recipe explanations!! Have been trying to find an authentic middle eastern recipe channel. Greetings from the Netherlands.
Thank you, hope you like the dishes!
I’m Egyptian but when it comes to lentil soup .. the Moroccan version is richer in taste, I loved it
RUclips recommended this to me almost 3 years ago, and now I make it with my family all the time when it’s cool outside. Can’t find a recipe that beats this one! Only thing we do differently is that we render the bones and lamb trimmings for the fat instead of using butter.
Second time making this in two weeks. It is so unassuming, but completely blows people away.
You really do deserve a lot more subs. You're very thorough in explaining how to do each step. Great job.👍
Thank you, I appreciate it! Trying my best to make the recipes foolproof.
Yeah he could be a good teacher!
This looks amazing. AS a vegan I just omit the meat and use Pumpkin or Sweet potato instead. Still delicious. Thank you for an awesome recipe... I have now started following you. I love Middle Eastern food
As a moroccan, if you use pumpkin or sweet potatoes in harira, that's an automatic lawsuit 😂 , but seriously don't use meat we don't always use it , matter of fact most time without meat , the harira meant to be flexible dish even if u don't have certain ingredients, just make sure to it with a squeeze of lemon and some dates to get the full experience
Happy New Year, Obi! I discovered your channel via Chinese Cooking Demystified's post a few months back and have loved diving into the wonderful world of Middle Eastern cooking with your weekly updates. Your charm and the accessibility of the recipes make for a winning combo, and harira is most definitely now on my 'try this at home' list.
Thanks for all that you do and best of luck in the New Year with even more growth. Your channel very much deserves it. Can't wait to see what you have in store for us!
Hi Robert, thank you very much for your comment. Happy new year to you too!
I'm glad you're enjoying it so far. CCD are a big inspiration of mine, and I really wanted to do something similar for Middle Eastern cooking. I try to give super detailed instructions to make sure anyone can recreate the dish at home, even if they've never tasted or heard of it before. It's good to see that's working out with the recipes and I'd love to do this full time some day.
Hope you continue to cook and enjoy them! Happy new year!
Morocco is not in middle east and have completely different cooking than middle east and way better and tastier..
just found your channel, love this dish, thanks! subbed. atb
U give the clearest instructions of any cook I have ever seen or heard
I just tried making this. It's a perfect rainy day dish.
Nice version, I would use fresh ginger instead and before adding the water, I would fried all spices a bit. I believe there is a lots of variations of this wonderfully comforting soup. Thanks for sharing.
Middle Eastern food is not on my list of foods I can make... until I started watching your videos! Thanks you so much. I used to have to go out for good Middle Eats!
made this for dinner tonight and it was amazing! definitely one of my new favorite soups
Thank you, glad to hear you liked it! Be sure to send me some photos @MiddleEatsYT on instagram
I’m gonna try to make this. Looks very straight forward
super happy to come across your channel. great vibe to your videos!
Made this a couple days ago, so delicious! the clear, meticulous instructions and well documented stages in the video were so helpful!
I watched a couple of Harira vids and this one brought it all together in a clear way so thanks
Excellent recipe! I’ve never combined lentils and chickpeas, I will give this recipe a try!
Love Harira and you explained this so perfectly. Thank you! Best video yet 👏
Love your videos! Your voiceover is so helpful, thank you. Also, you have a great voice for narration!
Ive watched at least 20 bbn of your videos innthe curse of some hours. I am so HAPPY and THANKFUL how you explain and teach. I live middle east foods and want to learn and make them. Subscribed. You will definetly reach 100k VERY SOON. BLESS YOU
I have made it quite a few times and turns out great every time. Thankyou for the recipe.
الحريرة ممتازة وهي نفس الطريقة المعتمدة لدي👍
Looks amazing. Certainly going to give this a try. New sub here.
Greetings from Tanzania 🇹🇿
Man I'm so happy I found your channel, been wanting to get more into Middle Eastern food but didn't know where to find authentic recipes. I will definitely give this one a go it sounds and looks delicious thanks for sharing it!
No problem! You can also check out Refikas kitchen, she does amazing Turkish recipes!
Yeah great but morocco is North Africa not the middle east.
yummm. perfect for winter too
Absolutely, just that bit of warming spices makes this an amazing winter soup!
Fellow Moroccan here.
Besides having it in Ramadan, we also do have it at least once a month in dinners. It's just that tasty.
Great video 👍👍
I could eat this dish everyday. Healthy and heart warming. Thank you sir.
I will try it without meat, because I am Vegetarian - thank you for your lovely being
Great recipe.
Love from Israel
I love your channel and its very underrated you should have more subscribers
Great upload and very clear and easy recipe to follow
This looks wonderful thankyou from Australia🇦🇺
Thank you for this wonderful recipe. And of course, Ramadan Mubarak!
Thank you!
I finally made it and it was awesome and delicious for winter in South Africa
I made it yesterday but a vegetarian version.
I used 1/3 cup of carrots, red peppers and potatoes. I also used fresh ginger, 1 tbs.
It didn’t need any flour slurry, I guess the potatoes thickened the soup.
I didn’t add the vermicelli, didn’t have any, and actually the soup was thick enough.
As you say at the end , the lemon juice is essential to lift all the flavours.
It was really good, I had 2 bowls 😋, but next time I’ll try the original version with lamb.
That looks so good! I definitely have to try to prepare this one later this week. Thank you so much.. 😊
as a culinary professional, I must say that I love your videos. my wife is of Persian extraction so while many of these flavor profiles are not exactly new to me, I do genuinely appreciate how thorough your explanations are and the step-by-step process.
one extremely minor critique, your knife (guessing a victorinox, 10" chef's knife?) looks rather dull. a guy like you, aspiring youtube food star that you are, really deserves a sharp blade. just a note for safety really, dull knives aren't uncommon of course - there's a reason I always travel with my whetstones.
cheers and keep up the good work!
Thanks, I have better knives now! Glad you like the videos
@@MiddleEats delighted to hear it! I have been watching your entire channel without paying attention to posting dates, didn't realize how old this video is. Keep up the great work - your hummus recommendations were game changers and your pita recipe is my new go-to.
Subhan Allah سبحان الله ☪️ Thanks for sharing this. Awesome.
I made this, and it was so delicious! It had the most wonderful texture. I ate the whole pot myself during the past week. Definitely will make it again, and recommend it to my friends. Thanks!
Wonderful, going to try for my iftar😊
Hope you like it!
It sounds delicious, I can't wait to cook it for my family! Thank you for the recipe!
Just cooked this and WOW, I am in love! You use the word satisfying several times in this video and that sums it up perfectly. This is a wonderful soup!! Thank you for sharing!
Thank you for making this video!! It’s hard to find a good video recipe. You did a great job at keeping it authentic. I also like to put a little bit of tomato paste.