Chef, I was born & raised in Morocco, harira is a national culinary monument specially in Ramadan. Words cannot describe how happy Iam to see you pull out a perfectly beautiful Harira soup. I’m a subscriber since 2011 and back then I could barely cook spaghetti Al dente and maybe a shakshuka. I graduated culinary school in Las Vegas in 2014 and took more classes in 2018. I have sent this video to all family members in 🇲🇦 Morocco, Germany and France. God bless you and your great educational fun content. Choukran
I’m from Israel, where we have many many people with roots in Morocco who brought this magnificent cuisine with them, including this amazing soup. I’m glad to see that are countries became closer, and now we can explore the wonderful cultures of both peoples. I wish chef John will continue with the North African dishes, especially Mafrum
Such a pleasure to read a positive comment. All too often people complain that a recipe is not authentic even though national dishes tend to differ from one end of a country to the other. Bravo!!!
I made a combo of harissa spice, chickpeas, cinnamon, garlic, and cayenne let marinade overnight. Placed into a fry pan with a pat of butter and drop of harissa sauce and cooked it alongside 2 slices of bacon for breakfast. Aaaaaamazing it reminds me of chilli but so much better for me.
I had the pleasure of studying abroad in Morocco, during which time Ramadan occurred. Though non-Muslim, I joined my friends in fasting, and one of the highlights of the evening was harira. We'd usually have the traditional iftar (ftour in local dialect) on campus, then later in the evening, take a second meal at a restaurant or cafe in town. That was the meal that always featured harira, at least for me.
Yes, harira is a must during Ramadan. Along with some dates and chebakia (wich I'm sure you got familiar with during Ramadan haha), it's my favorite combo to have for iftar.
Bravo this squeeze of lemon add another level of taste to this yammiest rich soup. I am Moroccan living in Casablanca and feeling so happy seeing Chef John making my favorite soup👌🤗
Chef: this is from a Cuban-Puertorican Miamian who was raised by parents who lived to cook and serve others. I am avid cook as well who is using cooking therapy as a form of intervention for adolescents with self esteem issues. We are thoroughly enjoying your channel!
This is the right channel for such purposes. I'm not saying it simply as a fan or fanatic. There are hundreds of UA-cam food channels but Chef John is not only the Neil Armstrong of food channels on UA-cam but he is also more enjoyable and classy due to his both naturally enjoyable recipes and amusing thoughtful puns that he adds in his narrative that will not only make you crave his cooking but also smile and giggle at his humor almost always without fail.
This is by far my most favorite soup! I live in Morocco and make this constantly - especially like now during Ramadan. We eat this every day to break our fast.
Made this today without the lamb #student and it turned out great. I used canned lentils and chickpeas, I did not have vermicelli, so used spaghetti instead and broke it into smaller sizes .. & to give a little spicy kick, i added some harissa Thankyou
This is one of the tastiest soups you will ever try and one of my favorites. The execution was flawless and like I have cooked it in the past. I would recommend everyone to give it a try. It is really comfort food.
Chef John, this is such a coincidence. I very recently moved to Morocco for work. I think that Harira is one of the tastiest dishes in Morocco and one of the tastiest soups in general. Thank you for sharing the recipe.
Celery leaves have maximum flavor. If adding celery to soup for flavor then leaves are what you want. I routinely trim off celery leaves (particularly if it appears the celery is bolting), and dehydrate them specifically for soup, so we always have them.
This was fabulous, I used no flour but made this gluten free with lamb, the “vermicelli” were broken up brown rice angel hair pasta. Perfect.thank you, Chef John. I get a charge out of all your jokes, and after listening to some of your older clips, am glad your voice is happier as you get older.
Omg I had this soup about a decade ago I was friends with two Moroccan brothers it was so amazing and I never got to taste it again. I always wanted to make it but it seemed intimidatingly complicated This is a sign now that I must make it!!!
I love love love this soup. I've made it with lamb and also used beef making it other times instead because my family doesn't like lamb. It's perfect to me, I followed the recipe exactly and it's such a warm hearty soup. Thank you, Chef John....another winner!
The recipe is legit, bravo chef! 2 small remarks though: Harira is usually a bit more watery and we don't use smoked paprika, we use the regular kind. Harira is delicious with a side of hard boiled eggs sprinkled with cumin, and some Moroccan pastries or dates :)
Okay just made this tonight. First word - Epic! Made some changes and it still received raves. Chicken instead of lamb. No cilantro (maybe a little more parsley). And skipped the pasta- after all I am the head of the troop of my Harira Soup. I have made a ton of your recipes but overall this is certainly in the top 10. So
The fact that the leaves are used here cannot be praised enough! This also applies to many other vegetables. Especially for kohlrabi. This is where most of the taste is in the small leaves. In parsley, it's the stems. They are usually thrown away. If you cut them into very thin rings, you can almost always use them and they have much more taste than the leaves. The bottom line is that this is a great dish.
I made this in an attempt to relive the experience of this soup in a lovely restaurant in Morocco and it worked so well! Thank you so much for the calm explanation
Just made, oh man this is so good. I went with some small orecchiette instead of vermicelli and cooked that part a tad longer. Also popped in a tiny bit of leftover birra taco sauce with the chicken stock. Will be making this again. Mahalo Chef John.
Chef John, bless you man. I'm sorry I've been busy helping fire victims. Everyone needs a good soup. If you haven't done a miso soup video, I'd throw down with anyone. My morning medicine since I got sick of Army coffee. I'd love to see you beat me; you truly are one of the top 5 chefs I know. And as always, I gotta rewatch; can't wait to see parisian potatoes though. Bonjour mon frere
That looks amazing. I’m definitely making this when it’s Soup Weather Sunday. I think I’d omit the slurry and add an extra cup or so of water. I like my soups a little more brothy.
Just in time for cooler weather.Warm pita would be a great accompaniment to this soup. I’ll have some on the side when I try this soup.Thank You , this looks great.
Hi Chef John, just to say that I'm a Greek in Athens snd lentils or chickpeas are a standard once a week in homes overhead. Your Harira was a delicious change. My family completely polished of the pan!
I’m born in Montreal my parents are from Casablanca, Morocco. My grandmother used to make this soup, it was delicious! Yours looks just as yummy! Thanks for posting this beautiful soup and for all your amazing recipes I enjoy watching along with your great sense of humour! ❤
I just made this tonight. It is perfectly spicy, and the lemon adds a nice zing. It came out a beautiful red color; great eye appeal. The perfect dinner to cheer up a dreary grey day. Lovely and delicious!
I've never heard of this soup but it looks absolutely delicious and filling, and that is a GORGEOUS color. I'm picky about lamb so I'll be going the chicken route. Next week's a perfect chance for me to try.
Just made this for dinner. Was a huge hit! Even my 3 young boys enjoyed it. My only change was cooking it with a ham hock. 😋 Delicious. Thanks Chef John! -April
mmmm, I didn't have this since last Ramadan and my mouth is watering 🤤 As a tunisian during ramadan we prepare a different soup every day, Hrira or chorba frik or aadas (lentils soup) or fish soup or richta... yeah that's a lot of soups
@@abcdefghty765 never said it was tunisian, just that we eat it during ramadan. don't twist words. Since you replied in arabic I'll assume you just don't understand English very well, so I won't take it personally. Just try to not gatekeep too hard.
Thank you for sharing this yummy recipe , i love your narrative and I’m a big fan of yours . I grew up eating this soup and like every Moroccan girl this is one of the recipes that is taught and passed along generations. There were few ingredients that didn’t belong to the original recipe ( no garlic, no paprika and no ground coriander) but overall this is very close to what we make back home 😊
Well you really rocked this one, just finished making it and has blown me away. Absolutely delicious. Thank you and Morocco.By the way your no beef stew was also a huge hit in our household. last week.
Hi there chef John , make the exact recipe with a bone broth( roasted marror in bones coated with Tomato paste 200c roasted then in a large pot with carrot onion celery pepper corns bay leaf , additional neck or rib bones for collagen , cook 12- 24 hours cool strain remove fat layer after solidified on top ) , beluga lentils , and in the onion step add a classic carrot onion celery combo (thinly cut) , also a hot pepper , .. no flour , at the end , I add Turkish style noodles called erişte, for the final 10 minutes of cooking … ( during the frying of veggies add some cumin , pepper flakes, star anise also ) This will wow you beyond you wildest dreams Dr Sertug from turkey … I’m sure that this version , will take you out of the ball park …
Me dearest Chef John, I have one suggestion to the recipe. You can stir fry the angel hair pasta in a spoon of fat before introducing it to the Harira. Also, I’d make it thinner, but you’ve already mentioned that many times. Thanks a lot ❤
I never knew that traditional Harira (without the lamb) has a very similar ingredient list to Egyptian Koshari. Maybe you should try that next, Chef John!
😂😂😂 has nothing to do with kushari lol and his way of doing it is wrong..tried kushari nothing to do with harira sorry..harira is way betttter and its soup not pasta 😂
A Lebanese friend of ours gave us a lot of harira recently! It's SO GOOD! I wonder if he used the same recipe, but I'm definitely looking forward to trying this :)
Super soup! Made this today with excellent results. Wonderful flavor and texture and very satisfying. I love that the ingredients are easy to find. (I had everything but the meat and fresh herbs in my pantry.) I'm not a fan of lamb so thought about pork shoulder but settled on beef short ribs. This one will get a spot on my favorites.
Nice. When I made this one time using a slightly different recipe, stirring in raw eggs was used to thicken the soup rather than a flour/water mixture. Kind of like you would do for Greek avgolemono soup. I like the flour/water mixture idea better, because if you don't stir the eggs in properly, you wind up with soup with whispy strands of scrambled egg in it. Not good!
Chef, I was born & raised in Morocco, harira is a national culinary monument specially in Ramadan. Words cannot describe how happy Iam to see you pull out a perfectly beautiful Harira soup. I’m a subscriber since 2011 and back then I could barely cook spaghetti Al dente and maybe a shakshuka. I graduated culinary school in Las Vegas in 2014 and took more classes in 2018. I have sent this video to all family members in 🇲🇦 Morocco, Germany and France. God bless you and your great educational fun content. Choukran
Beautiful words, Marwan.
Your English is very good. Tbarkelah :)
Thanks for posting this. It's always nice to see someone who is familiar with the dish give their insight.
I’m from Israel, where we have many many people with roots in Morocco who brought this magnificent cuisine with them, including this amazing soup.
I’m glad to see that are countries became closer, and now we can explore the wonderful cultures of both peoples.
I wish chef John will continue with the North African dishes, especially Mafrum
Such a pleasure to read a positive comment. All too often people complain that a recipe is not authentic even though national dishes tend to differ from one end of a country to the other. Bravo!!!
I made a combo of harissa spice, chickpeas, cinnamon, garlic, and cayenne let marinade overnight. Placed into a fry pan with a pat of butter and drop of harissa sauce and cooked it alongside 2 slices of bacon for breakfast. Aaaaaamazing it reminds me of chilli but so much better for me.
I made this today and wow! I garnished it with Greek yogurt!
One of Mine FAVOURITE ressipeez offered on this Channel...
This dish have become a regular dish at Our home, so, Thank You Chef!
I had the pleasure of studying abroad in Morocco, during which time Ramadan occurred. Though non-Muslim, I joined my friends in fasting, and one of the highlights of the evening was harira. We'd usually have the traditional iftar (ftour in local dialect) on campus, then later in the evening, take a second meal at a restaurant or cafe in town. That was the meal that always featured harira, at least for me.
Yes, harira is a must during Ramadan. Along with some dates and chebakia (wich I'm sure you got familiar with during Ramadan haha), it's my favorite combo to have for iftar.
Chef John dropping harrira is what i waited my whole life for I have tried so many aunties soups and his recipe still blows them away I’m so happy rn
"If you have use them, if you don't, don't worry about it"
The secret of good Iife casuaIIy reveaIed by the great chef John 🙏🏻
Why have you replaced all the "l's" with capital "I's"?
We ate this every day to break fast at iftar during Ramadan, try it with a squeeze of lemon juice it really brings out the flavors!
Bravo this squeeze of lemon add another level of taste to this yammiest rich soup.
I am Moroccan living in Casablanca and feeling so happy seeing Chef John making my favorite soup👌🤗
I'm slightly confused, as the recipe already has us add some lemon juice. Is the suggestion to squeeze more on top at the table?
@@cukka99 yes yes, we served it with additional lemons and cumin at the table for people who like it a little more punchy
I use either lemon juice and zest as a garnish, or preserved lemon.
I'm Jewish and both my parents were born in Morocco and occasionally make Harira. Very happy to see this and amazing take!
I am so making a pot of this when the weather gets colder... Thanks for introducing me to this one, Chef John. You're the best.
Chef: this is from a Cuban-Puertorican Miamian who was raised by parents who lived to cook and serve others. I am avid cook as well who is using cooking therapy as a form of intervention for adolescents with self esteem issues. We are thoroughly enjoying your channel!
A wonderful idea. Cooking improves self-esteem, the consideration of others and shared pleasure. Sounds like good therapy, congrats !!!
This is the right channel for such purposes. I'm not saying it simply as a fan or fanatic.
There are hundreds of UA-cam food channels but Chef John is not only the Neil Armstrong of food channels on UA-cam but he is also more enjoyable and classy due to his both naturally enjoyable recipes and amusing thoughtful puns that he adds in his narrative that will not only make you crave his cooking but also smile and giggle at his humor almost always without fail.
I can't believe it. I had this for the first time yesterday in Marrakech. It was delicious. I'll try this when we get back home.
Just made this, wonderful! Nearly messed up and used raw chickpeas, but realised in time that the tinned ones are pre-cooked. Thank you!
This is by far my most favorite soup! I live in Morocco and make this constantly - especially like now during Ramadan. We eat this every day to break our fast.
Made this today without the lamb #student and it turned out great.
I used canned lentils and chickpeas, I did not have vermicelli, so used spaghetti instead and broke it into smaller sizes .. & to give a little spicy kick, i added some harissa
Thankyou
This is one of the tastiest soups you will ever try and one of my favorites. The execution was flawless and like I have cooked it in the past. I would recommend everyone to give it a try. It is really comfort food.
Omg chef!! Harira!! Thank you for this! Greetings from a Moroccan from Belgium! 💜
Looks great! Also greets from Belgium 😀
Yes to more moroccan recipes! Yum
Chef John, this is such a coincidence. I very recently moved to Morocco for work. I think that Harira is one of the tastiest dishes in Morocco and one of the tastiest soups in general. Thank you for sharing the recipe.
❤ making this recipie today for the first time...😊😊
Clicking the like button before i even watch the video ! Huge hi from Morocco to our favorite chef on youtube 👋
Celery leaves have maximum flavor. If adding celery to soup for flavor then leaves are what you want. I routinely trim off celery leaves (particularly if it appears the celery is bolting), and dehydrate them specifically for soup, so we always have them.
Brag on dude, there's no one like you, you ROCK. Great as always
This was fabulous, I used no flour but made this gluten free with lamb, the “vermicelli” were broken up brown rice angel hair pasta. Perfect.thank you, Chef John. I get a charge out of all your jokes, and after listening to some of your older clips, am glad your voice is happier as you get older.
my mom (bless her soul) used to prepare the best harira during Ramadan. You did great!!!
Omg I had this soup about a decade ago I was friends with two Moroccan brothers it was so amazing and I never got to taste it again. I always wanted to make it but it seemed intimidatingly complicated
This is a sign now that I must make it!!!
I cooked this as a pantry raid version (no meat and canned lentils, which cuts the cooking time by up to 50 minutes) - tasted great.
I am so thankful for this recipe. It is gonna come in handy for the Lenten and Nativity fasts, and even the weekly Wednesday and Friday fasts.
Indeed, this beautiful soup is so rich, that even though i am not a vegetarian, I will make it without meat.
And as always - Thanks Chef!
I love love love this soup. I've made it with lamb and also used beef making it other times instead because my family doesn't like lamb. It's perfect to me, I followed the recipe exactly and it's such a warm hearty soup. Thank you, Chef John....another winner!
holy mother of god, this is the best dish I have ever made in my entire life
Mother of God? That makes no sense at all.
just made this today with Beef its amazing i couldnt believe how good it was
The recipe is legit, bravo chef! 2 small remarks though: Harira is usually a bit more watery and we don't use smoked paprika, we use the regular kind.
Harira is delicious with a side of hard boiled eggs sprinkled with cumin, and some Moroccan pastries or dates :)
We love you John
Okay just made this tonight. First word - Epic!
Made some changes and it still received raves. Chicken instead of lamb. No cilantro (maybe a little more parsley). And skipped the pasta- after all I am the head of the troop of my Harira Soup.
I have made a ton of your recipes but overall this is certainly in the top 10.
So
Chef John your recipe is spot on I was born and raised in Israel to moroccian family I love your channel ❤
Lightly fry the noodles in butter/oil/fat before adding...make them a nice golden brown and then add to the soup :)! Looks amazing!!
The fact that the leaves are used here cannot be praised enough! This also applies to many other vegetables. Especially for kohlrabi. This is where most of the taste is in the small leaves. In parsley, it's the stems. They are usually thrown away. If you cut them into very thin rings, you can almost always use them and they have much more taste than the leaves. The bottom line is that this is a great dish.
Bro this the best soup you ever presented
I made this in an attempt to relive the experience of this soup in a lovely restaurant in Morocco and it worked so well! Thank you so much for the calm explanation
Yes I need more hearty soups for winter. Only one I'm any good at is lentil-sausage-kale/spinach
The first time I even heard of this soup but my belly wants some.
The moment I saw this title and thumbnail I could already feel how this soup would warm my cockles and caress my soul
Smiled the whole way through this. You’re amazing, Chef John! Can’t wait to make this.
Looks delicious -- and this is the most Italian Moroccan thing I've seen. Like a North African pasta fagioli.
Just made, oh man this is so good. I went with some small orecchiette instead of vermicelli and cooked that part a tad longer. Also popped in a tiny bit of leftover birra taco sauce with the chicken stock. Will be making this again. Mahalo Chef John.
We've made this at least 3 or 4 times since you uploaded this. It's one of our favorite soups now!
Love making Moroccan Harira Soup. So good. Thanks for posting this amazing recipe.
I love soups in the Fall/ Winter seasons!
That looks so delicious and comforting. I’ve never tried Moroccan food, so I’m excited to make this over the weekend.
Ohhh you have to try Moroccan food you don't know what you miss!!!
Chef John, bless you man. I'm sorry I've been busy helping fire victims. Everyone needs a good soup. If you haven't done a miso soup video, I'd throw down with anyone. My morning medicine since I got sick of Army coffee. I'd love to see you beat me; you truly are one of the top 5 chefs I know. And as always, I gotta rewatch; can't wait to see parisian potatoes though. Bonjour mon frere
That looks amazing. I’m definitely making this when it’s Soup Weather Sunday. I think I’d omit the slurry and add an extra cup or so of water. I like my soups a little more brothy.
Just in time for cooler weather.Warm pita would be a great accompaniment to this soup. I’ll have some on the side when I try this soup.Thank You , this looks great.
Hi Chef John, just to say that I'm a Greek in Athens snd lentils or chickpeas are a standard once a week in homes overhead. Your Harira was a delicious change. My family completely polished of the pan!
This looks awesome!
Although I love lamb, I've been eating Vegan for 3 years, so I'm going to make it meatless.
This just looks so delicious! Thanks!
What will you use instead?
@@pamellahakala5018 I'll just leave out the lamb. The lentils & chickpeas are the protein.
I’m born in Montreal my parents are from Casablanca, Morocco. My grandmother used to make this soup, it was delicious! Yours looks just as yummy! Thanks for posting this beautiful soup and for all your amazing recipes I enjoy watching along with your great sense of humour! ❤
May I ask what your grandmother served with the soup? I'm trying to find a side or two.
@@jennhoff03 Sure, sometimes couscous with chicken and vegetables or a meat dish keftas or lamb. 😋
@@jokey9876 Oh, thank you so much! I wouldn't have thought of either of those. Thanks!
@@jennhoff03 You’re welcome! Enjoy!
As a Moroccan I can say you nailed it.
I just made this tonight. It is perfectly spicy, and the lemon adds a nice zing. It came out a beautiful red color; great eye appeal. The perfect dinner to cheer up a dreary grey day. Lovely and delicious!
This will be my first soup once the weather turns colder.
I've never heard of this soup but it looks absolutely delicious and filling, and that is a GORGEOUS color. I'm picky about lamb so I'll be going the chicken route. Next week's a perfect chance for me to try.
I know this soup is delicious but was unable to find a good recipe. So, thanks my friend - I am making this asap. : )
Yum!! Like a North African version of an sicilian Minestrone!
Looks both hearty and delicious!
Moroccan version, not done in other North African countries; its like I say pasta is a European dish, be specific
Exceptional work mate. Very attractive. I would like to request you to continue this. Carry on. Stay connected. 😍👍😋💚
I just made it! Thanks for the recipe
Just made this for dinner. Was a huge hit! Even my 3 young boys enjoyed it. My only change was cooking it with a ham hock. 😋 Delicious. Thanks Chef John! -April
mmmm, I didn't have this since last Ramadan and my mouth is watering 🤤 As a tunisian during ramadan we prepare a different soup every day, Hrira or chorba frik or aadas (lentils soup) or fish soup or richta... yeah that's a lot of soups
كفاكم تزويرا وسرقه للبخ المغربي....الحريره مغربيه وانتم والجزاءريين تحاولون بكل طاقتكم سرقه الترات المغربي وعلى راسه ابطبخ المغربي.....فرقووووونا ايها لكراغله
😅😅😅😅😅 هل اصبحت الحريره المغربيه تونسيه......لخماج
@@abcdefghty765 never said it was tunisian, just that we eat it during ramadan. don't twist words.
Since you replied in arabic I'll assume you just don't understand English very well, so I won't take it personally. Just try to not gatekeep too hard.
You should do a pantry/refrigerator tour, and or the process of how you get the food you eat
chef John I love all these soups you've been sharing lately 🙏
Just finished this on the stovetop...
Outstanding!!!
i am HOOKED!
Oh wow I have all of these ingredients laying around in my cupboard, so I know what I am making soon.
Thank you for sharing this yummy recipe , i love your narrative and I’m a big fan of yours . I grew up eating this soup and like every Moroccan girl this is one of the recipes that is taught and passed along generations. There were few ingredients that didn’t belong to the original recipe ( no garlic, no paprika and no ground coriander) but overall this is very close to what we make back home 😊
Well you really rocked this one, just finished making it and has blown me away. Absolutely delicious. Thank you and Morocco.By the way your no beef stew was also a huge hit in our household. last week.
Omg I made this, and all I can say is WOW!!!
I made this today and OMG it’s sooooo tasty, ThanQ Chef John this is a recipe we will be keeping 💖💖
I can’t wait to try this. It looks amazing.
Hi there chef John , make the exact recipe with a bone broth( roasted marror in bones coated with Tomato paste 200c roasted then in a large pot with carrot onion celery pepper corns bay leaf , additional neck or rib bones for collagen , cook 12- 24 hours cool strain remove fat layer after solidified on top ) , beluga lentils , and in the onion step add a classic carrot onion celery combo (thinly cut) , also a hot pepper , .. no flour , at the end , I add Turkish style noodles called erişte, for the final 10 minutes of cooking … ( during the frying of veggies add some cumin , pepper flakes, star anise also )
This will wow you beyond you wildest dreams
Dr Sertug from turkey …
I’m sure that this version , will take you out of the ball park …
Me dearest Chef John, I have one suggestion to the recipe. You can stir fry the angel hair pasta in a spoon of fat before introducing it to the Harira. Also, I’d make it thinner, but you’ve already mentioned that many times.
Thanks a lot ❤
Made this tonight. Stayed fairly close to the recipe. It was really, really good. Make extra for the freezer.
Good Loooooooorrrrrrrrddddd that looks delicious!
I can’t wait to make exactly like chef John marvelous soup. Thx for sharing I love it!
This looks and sounds amazing! I have almost everything to make this already, and this looks like a perfect cool-weather meal! Thanks, Chef John!!!
Just made this for my family for the first time. It was effing insane good.
I never knew that traditional Harira (without the lamb) has a very similar ingredient list to Egyptian Koshari. Maybe you should try that next, Chef John!
😂😂😂 has nothing to do with kushari lol and his way of doing it is wrong..tried kushari nothing to do with harira sorry..harira is way betttter and its soup not pasta 😂
I tried koshari but it has nothing to do with harira...
This looks like some great soup to make once it actually starts cooling down here.
I will make this and serve, on cocktail sticks, carottes a la marocaine, olives in oil and fig on feta before this soup
This looks sooo good and I've been looking for a recipe to use up my Moroccan spice blend in!
I actually have all of those ingredients, minus the lamb, in my pantry at the moment. Now I know what I’m making for dinner tonight
This soup is best for winter ❤️❤️😳😳
Making this right now! just went out and bought the ingredients :)
I made it. Really delicious. You are the best. Thanks much.
👍🙂Nice to see a Moroccan recipe. My great-grandpa (father's side) was from Meknès.
We are fond of fond (the caramelized bits at the bottom of the pan).
What a beautiful soup. I can’t wait to try this.
Made this sopa delisiosa today. It was amazing! Thank you chef. 😉
I made this last week and it was delicious. Thanks chef John.
Gosh, and I was just saying to myself, “What, no cayenne?” That was a narrow escape.
A Lebanese friend of ours gave us a lot of harira recently! It's SO GOOD! I wonder if he used the same recipe, but I'm definitely looking forward to trying this :)
this is morccan harira ...not lebanon
Super soup! Made this today with excellent results. Wonderful flavor and texture and very satisfying. I love that the ingredients are easy to find. (I had everything but the meat and fresh herbs in my pantry.) I'm not a fan of lamb so thought about pork shoulder but settled on beef short ribs. This one will get a spot on my favorites.
I'm sold. This is going to be on my "to make" list as the weather is cooling down :)
Nice. When I made this one time using a slightly different recipe, stirring in raw eggs was used to thicken the soup rather than a flour/water mixture. Kind of like you would do for Greek avgolemono soup. I like the flour/water mixture idea better, because if you don't stir the eggs in properly, you wind up with soup with whispy strands of scrambled egg in it. Not good!
Made this tonight and it was delicious