Moroccan Harira

Moroccan harira. Our favorite soup/stew to date. I knew we would love this recipe when I saw it because of the spicy cumin and paprika. We also added a bit of curry and cayenne (thanks to Zack). It was delicious.

In Morocco, there are many versions of this traditional soup, but most include lamb or beef, chickpeas, lentils, and cumin. It's thick and hearty, and though it takes over two hours to cook, it is a one pot meal and doesn't require a whole lot of direct supervision.

Heat a little butter and extra-virgin olive oil in a heavy-based pot. Add chopped onion and garlic, cooking until softened. Stir in spices and bay leaf, then add beef stock, tomato paste, chopped tomatoes, and beef, and bring to a boil. Simmer over low, partially covered, for 1 hour. Add chickpeas (rinsed and drained) and dried brown lentils and cook for 1 hour more. Season to taste with salt and freshly ground pepper, then sprinkle with cilantro.

This stew is wonderful with a crusty bread. It's spicy, rich with tomato-based flavor, and the chunks of tender beef just melt in your mouth (if that's possible). We're looking forward to having this again tonight for dinner.