Kibbeh Harira

Name: Kibbeh Harira
Prep time: 5 min
Cook time: 40 min
Total time: 40 min
Yield: 6 Servings
Cuisine: Morrocan
Ingredients: 1 tablespoon Vegetable Oil; 1 Small Whole chicken cut into pieces; 2 Mediums Onions finely chopped; 2 tablespoons Tomato Paste; 5 Mediums Tomatoes diced; 4 Strips Celery stick finely chopped; 1 teaspoon Turmeric Powder; 1 1/2 teaspoon Ground Black Pepper; 1 teaspoon Ground cinnamon; 1 teaspoon Ginger powder; 1/2 teaspoon Cayenne Pepper; 1 cup Chickpeas; 2 cubes Maggi® Chicken Bouillon; 4 cups water; 3/4 cup Green lentils; 1/2 cup Coriander leaves chopped; 1/2 cup Vermicelli; 2 pieces Eggs well beaten; 3 tablespoons Lemon juice; 18 pieces Ready made kibbeh akras; 1/2 cup Vegetable Oil

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Easy

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40 Min

Kibbeh Harira is a traditional soup from Morocco and Algeria, learn how to prepare this delicious soup. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

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Ingredients

Recipe servings:

6 Servings

Vegetable Oil

1 tbsp

Whole chicken, cut into pieces

1 Small

Onions, finely chopped

2 Mediums

Tomato Paste

2 tbsp

Tomatoes, diced

5 Mediums

Celery stick, finely chopped

4 Strips

Turmeric Powder

1 tsp

Ground Black Pepper

1.5 tsp

Cinnamon stick

1 tsp

Ginger powder

1 tsp

Cayenne Pepper

0.5 tsp

Cooked chickpeas

1 cup

Maggi® Chicken Bouillon

2 cubes

water

4 cups

Lentil

0.75 cup

Coriander leaves, chopped

0.5 cup

Kunafa dough

0.5 cup

Egg, slightly beaten

2 pieces

Lemon juice

3 tbsp

Ready made kibbeh akras

18 pieces

Vegetable Oil

0.5 cup

Utensils and appliances

Nutritional Information

Carbohydrates

112.36 g

Energy

924.33 kcal

Fats

39.73 g

Protein

37.7 g

Recipe steps

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Heat vegetable oil in large soup pot and browned chicken pieces, add onion and sauté until soft. Add tomato paste and sauté for an additional 2 minutes on medium heat.

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Add tomatoes, celery, spices, MAGGI® Chicken Bouillon , water and chickpeas and bring to a boil. Reduce heat, add green lentils and simmer until the chicken is done and chickpeas are cooked.

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Remove chicken pieces, shred into small pieces and discard bones.

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Add coriander, vermicelli noodles and allow to simmer until soft.

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Return chicken to the soup, whisk in eggs and lemon juice.

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Fry kibbeh in a frying pan or roast in an oven.

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Gently add cooked kibbeh to the soup and allow soup to thicken up by simmering un-covered for 10-15 minutes.

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Serve hot with flatbread.

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Kibbeh Harira

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Kibbeh Harira

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