Sensational Mince Moroccan Harira Soup

Moroccan Harira is a soup traditionally eaten during the holy month of Ramadan to break the daily fast, which begins at dawn and ends at sunset. It’s also served on special occasions, such as the morning after a wedding. Rice and noodles are commonly added to harira to bulk it up and make it suitable for an everyday meal. Make this traditional dish a plant based hit on your specials board to delight and excite your diners! 

  • 1:00 TIME
  • 10 Portions
  • medium

Method

4 pc onions
8 pc sticks celeriac
2 pc garlic cloves
100 ml olive oil
1 tbsp turmeric
1 tbsp cinnamon 
1 tbsp ground ginger
½ tsp ground nutmeg
20 pc saffron treads
1 L BUITONI® Sugo Lussuoso Al Pomodoro
60 ml CHEF® Demi Glace Liquid Concentrate
400 g yellow lentils
600 g chickpeas, cooked
800 g HARVEST GOURMET SENSATIONAL™ Ground Mince 
1 pc Lemon, juiced
salt
black pepper

Garnish:
50 g  coriander
5 pc Moroccan flat bread
150 g sweet dates
 

  1. Peel and dice the onions, celeriac and garlic.
  2. Mix all the spices with the HARVEST GOURMET SENSATIONAL™ Ground Mince. Roll the mince mixture into meatballs of desired size. 
  3. Heat a little oil and pan fry the meatballs until brown on the outside 
  4. Add and sauté the onions and celery at high heat in olive oil. Add spices and saffron.
  5. Add BUITONI® Sugo Lussuoso Al Pomodoro, CHEF® Demi Glace Liquid Concentrate and lentils.
  6. Keep stirring and cook until the lentils have cooked for approx. 20 mins.
  7. Add chickpeas and cook for further 10 mins. Season with the lemon juice, salt and pepper.
  8. Serve with flat bread, sweet date and sprinkle with roughly chopped coriander.

Chef's Tip

  • Leftovers can be baked with pasta in the oven and topped with cheese
  • Brush the flat bread with olive oil and sprinkle with Dhukka spice mix