Entree: Algeria – Algiers & North Coast – الحريرة ➤ Al-Ḥarīra (Hearty tomato, lentil, and chickpea soup-stew with meat and fresh herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 1 hr 30 min

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) lamb shoulder or stew meat, cut into 1/2-inch (1.3 cm) pieces
- 3 tbsp (45 ml) olive oil
- 1 large onion, finely chopped (about 8 oz (225 g))
- 2 celery stalks, chopped (approx. 4 oz (115 g))
- 1 can (14 oz (400 g)) crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (100 g) dried red lentils, rinsed
- 1 can (15 oz (425 g)) chickpeas, drained and rinsed (approx. 1 1/2 cups (260 g) cooked)
- 1/3 cup (60 g) short-grain rice
- 1 cup (30 g) fresh cilantro, chopped
- 1 cup (30 g) fresh parsley, chopped
- 1 tsp (2 g) ground ginger
- 1 tsp (2 g) ground turmeric
- 1/2 tsp (1 g) ground cinnamon
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) black pepper
- 6 cups (1.4 L) beef or lamb stock or water
- 3 tbsp (24 g) all-purpose flour
- 1 egg (1 3/4 oz (50 g)), beaten
- 2 tbsp (30 ml) lemon juice
- Lemon wedges for serving

Show original ingredient measurements

- 1 lb (454 g) lamb shoulder or stew meat, cut into 1/2-inch (1.3 cm) pieces
- 3 tbsp (45 ml) olive oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 2 celery stalks, chopped (approx. 4 oz / 115 g)
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (100 g) dried red lentils, rinsed
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed (approx. 1 1/2 cups / 260 g cooked)
- 1/3 cup (60 g) short-grain rice
- 1 cup (30 g) fresh cilantro, chopped
- 1 cup (30 g) fresh parsley, chopped
- 1 tsp (2 g) ground ginger
- 1 tsp (2 g) ground turmeric
- 1/2 tsp (1 g) ground cinnamon
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) black pepper
- 6 cups (1.4 L) beef or lamb stock or water
- 3 tbsp (24 g) all-purpose flour
- 1 egg (50 g), beaten
- 2 tbsp (30 ml) lemon juice
- Lemon wedges for serving

Instructions

1. Heat olive oil in a large heavy pot over medium-high heat. Add the lamb and brown on all sides, about 6–8 minutes. Remove and set aside.
2. In the same pot add the chopped onion and celery and cook over medium heat until softened, about 5 minutes. Stir in crushed tomatoes and tomato paste and cook 2–3 minutes to combine.
3. Return the browned lamb to the pot. Add the lentils, drained chickpeas, stock, ginger, turmeric, cinnamon, salt, and pepper. Bring to a boil, reduce heat, and simmer gently, covered, until the meat and lentils are tender, about 45–60 minutes.
4. Stir in the rice and chopped parsley and cilantro and simmer 10–12 minutes more until the rice is cooked.
5. In a small bowl whisk the flour with 1/2 cup (120 ml) cool water until smooth. Gradually stir the flour slurry into the simmering soup to thicken slightly; cook 5 minutes.
6. Off the heat, temper the beaten egg by whisking a ladle of hot soup into the egg, then slowly pour the tempered egg back into the pot while stirring to create a silky finish. Stir in the lemon juice, adjust seasoning, and reheat briefly without boiling.
7. Ladle Harira into bowls and serve hot with lemon wedges.