Harira, an aromatic, warming tomato-and-bean-based soup, is a staple in Morocco. Every region of the country has its own version, using various legumes, pastas, meat, and spices. We serve this harira with chickpeas and green lentils at Boulud Sud, my Mediterranean-influenced restaurant in Manhattan. I like to use merguez, a spiced lamb sausage, which adds a bold punch of flavor, but it's not essential. I prefer fennel instead of the typical celery used in the mirepoix vegetable base, as fennel offers that sweet note of anise. For a finishing touch, sprinkle on some fresh herbs and add a squeeze of lemon juice, whose acidity brightens the earthy, exotic flavors. Harira's sophistication lies not in the look of the soup, which resembles a rustic stew, but in the haunting taste and rich textures of the ingredients. It's even better reheated the next day-so be sure you make enough for leftovers.
Category: Soups, Stews and Chili
Cuisine: Middle Eastern
1 lb.
1 T
1/2 cup
1/2 cup
1/2 cup
6 chopped
1 (14.5 oz.) diced tomatoes
1 tsp.
1/2 tsp.
1/2 tsp.
1 tsp.
1 tsp.
1 (0.13g) saffron powder
2
1 cup soaked in water overnight
3/4 cup
31 broken into bite-size pieces
2 cups
2 cups
1 bunch thinly sliced
2 seeded
and finely ground white pepper
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