This Moroccan Soup is the Ultimate Comfort Food, Harira

Although Harira is a famous Moroccan soup associated with Ramadan, it's also perfect year-round, especially for cold winters. It's one of the most comforting soups with lots of background flavors and great aroma, this recipe will be your new favorite for the winters.

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Ingredients:
• 250 g lamb, cut into very small cubes (alternatively use beef or skip for vegetarian)
• 1 large onion, finely chopped
• 1 - 2 celery stalks with leaves, medium size, finely chopped
• 100 g dry chickpeas (soaked overnight)
• 100 g green lentils
• ¼ cup finely chopped parsley
• ¼ cup finely chopped coriander
• 3 tbsp olive oil
• 1 tbsp clarified butter
• 400 g tomato puree
• ¼ cup - 50 g vermicelli pasta / shaeiria
• 1 tsp turmeric
• 1 tsp ginger powder
• 2 tsp salt
• ½ tsp ground black pepper
• ¼ tsp cinnamon powder (optional)
• 2 tbsp tomato paste
• hot water
• Lemon wedges to serve
Tedouira/ slurry:
• 200 ml water
• 3 tbsp flour
Instructions:
1. Soak the chickpeas overnight, drain and wash and rinse the lentils, set aside
2. Very finely chop the celery stalks, onion and mince the parsley, coriander and set aside
3. Dice the lamb into small, about 1 cm – 1/2 inch large cubes
4. Heat up 3 tbsp olive oil and 1 tbsp clarified butter in a large pan or Dutch oven, heat up and melt
5. Switch to high heat and add the lamb, stir occassionally until lightly browned on all sides
6. Switch to medium heat, add the diced onions, stir and cook for 5 - 6 mins until translucent
7. Add the chopped celery, stir, cook for 2 mins until fragrant and add the chickpeas
8. Add the tomato puree, stir and de-glaze the pan
9. Add 1 tsp turmeric, 1 tsp ginger, ½ tsp black pepper and ¼ tsp cinnamon (opt.)
10. Stir and cook for 1 - 2 mins until fragrant and add 2 cups - 1/2 liters hot water
11. Bring to a boil, switch to low heat, let it simmer covered for 45 mins
12. Combine 3 tbsp tomato paste with 1 cup of hot water, stir well to combine
13. Add tomato sauce, washed lentils, 2 tsp salt and 2 cups hot water, stir and let it simmer for 30 minutes
14. In a bowl, mix 1 cup - 200 ml water with 3 tbsp all purpose flour, whisk until you get a smooth slurry
15. Add the slurry into the soup while stirring constantly until the slurry is incorporated to the soup
16. Add 50 g vermicelli, the chopped parsley and the coriander, stir in
17. Let the soup simmer while stirring occassionally for another 10 - 15 mins until the soup is thickened and the vermicelli is cooked
18. Serve a bowl, garnish with extra parsley or coriander and generous amount of freshly squeezed lemon juice

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