Skoula Harira

A Moroccan Culinary Delight

Skoula Harira is a traditional Moroccan soup that has warmed the hearts and bellies of many. Known for its rich and fragrant flavor, this dish is a staple during the holy month of Ramadan, providing nourishment after long days of fasting. Rooted in Moroccan culinary history, Harira is a hearty blend of chickpeas, lentils, tomatoes, and a variety of aromatic spices.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 large, chopped
• Celery - 2 stalks, chopped
• Carrots - 2, diced
• Garlic - 4 cloves, minced
• Ginger - 1 teaspoon, grated
• Cinnamon - 1 teaspoon
• Cumin - 1 tablespoon
• Turmeric - 1 teaspoon
• Black pepper - 1 teaspoon
• Salt - to taste
• Beef or lamb - 200g, diced (optional)
• Tomatoes - 1 can, crushed
• Tomato paste - 2 tablespoons
• Saffron strands - a pinch, soaked in warm water
• Chickpeas - 1 cup, soaked overnight
• Lentils - 1 cup, rinsed
• Rice or vermicelli - 1/2 cup
• Coriander - a handful, chopped
• Parsley - a handful, chopped
• Lemon - wedges for serving

Preparation

To begin making Skoula Harira, prepare by soaking the chickpeas overnight in cold water. This will soften them and ensure they cook properly, blending well with the spices and other ingredients in the soup.

Steps for Cooking

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and celery, cooking until softened.
2. Add the diced carrots and minced garlic to the pot. Sauté for about 5 minutes until the carrots are tender.
3. Mix in the grated ginger, cinnamon, cumin, turmeric, and a pinch of black pepper. Stir for 1 minute to release the aromatic oils.
4. If using, add the diced beef or lamb to the pot, cooking until browned on all sides.
5. Add the crushed tomatoes and tomato paste. Stir to incorporate the tomato flavor throughout the mix.
6. Pour in enough water to cover the ingredients by a couple of inches, then add the drained chickpeas and rinsed lentils.
7. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 1 hour, adding more water if necessary and stirring occasionally to prevent sticking. Keep an eye on your cooking timer to avoid overcooking.
8. After 1 hour, stir in the soaked saffron and its water. Adjust the salt to taste.
9. Add the rice or vermicelli and continue to cook for another 20 minutes.
10. Finally, mix in the chopped coriander and parsley. Cook until the herbs are just wilted, about 5 minutes.

Serving Suggestions

Serve the Skoula Harira hot, accompanied by fresh lemon wedges to squeeze over each bowl for an added layer of freshness. This soup pairs beautifully with crusty bread or traditional Moroccan flatbread. Relish the flavors and share the warmth with family and friends, ideal for cold evenings or as a heartwarming meal during the festive season.

Enjoy Your Meal

Savor each spoonful of this delicious Skoula Harira, allowing the harmonious blend of spices and ingredients to excite your palate. Its rich history reminds you of the heritage and love embedded in Moroccan cuisine.