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Recipe servings:
6
ingredient_quantity
recipe ingredient
Olive oil
2
tbsp
Meat steak
500
g
Lentil
0.5
cup
Celery stick, finely chopped
4
tbsp
Cooked chickpeas
1
cup
Fresh parsley, chopped
0.5
cup
Coriander leaves, chopped
0.5
cup
Solis Fried Tomato Sauce
1
packet
water
5
cups
Turmeric Powder
1
tsp
Ginger powder
1
tsp
Ground Black Pepper
1
tsp
Cinnamon stick
1
pinch
Onions, finely chopped
1
Small
salt
1
tsp
Flour
3
tbsp
Kunafa dough
0.5
cup
Utensils and appliances
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Nutritional Information
Carbohydrates
51.87 g
Energy
410.04 kcal
Fats
10.19 g
Protein
28.87 g
1 min
1 min
1 min
1 min
1 min
1 min
1 min
1 min
Recipe steps
8 min
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In a nonstick pot, heat 1 tablespoon of vegetable oil. Sauté the meat pieces until golden.
Recipe steps
8 min
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Then add the onion and cook for 5 minutes.
Recipe steps
8 min
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Add the chickpeas and season with smoked turmeric, black pepper, ground ginger, and cinnamon.
Recipe steps
8 min
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Add the chopped parsley, coriander, and celery, then cover with the broth.
Recipe steps
8 min
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Let the chickpeas cook for 20 minutes before adding the lentils.
Recipe steps
8 min
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With a whisk, mix the SOLÍS tomato sauce in a bowl with the all-purpose flour until you obtain a smooth batter. Pour it into the Harira and stir continuously to avoid thickness.
Recipe steps
8 min
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Add the vermicelli pasta and let the Harira simmer for 15 minutes.
Recipe steps
8 min
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Serve the Harira with lemon juice.