Damascene Harira Soup
This hearty and nourishing soup is a cornerstone of Syrian cuisine, especially revered in Damascus. It is traditionally prepared to break the fast during Ramadan, offering warmth and sustenance after a day of fasting.
Ingredients
- For the Soup Base
- 300 g Lamb or beef, cut into small cubes
- 1 count Large onion, finely diced
- 2 count Celery stalks, diced
- 2 tbsp Vegetable oil or ghee
- 8 cups Water or meat stock
- 1 can (15 oz) Chickpeas, drained
- 1 can (15 oz) Lentils, drained
- 2 tbsp Tomato paste
- 3 count Ripe tomatoes, peeled and diced
- 1 tsp Ground ginger
- 1 tsp Ground cinnamon
- ½ tsp Ground turmeric
- ½ tsp Ground black pepper
- 1 ½ tsp Salt
- ½ cup Vermicelli, broken into short pieces
- For the Thickening Liaison (Tadwira)
- 3 tbsp All-purpose flour
- 2 count Eggs
- 1 cup Water
- 1 lemon (juice of) Lemon juice
- For Finishing
- ½ cup Fresh cilantro, chopped
- ½ cup Fresh parsley, chopped
- 2 tbsp Fresh lemon juice
- Lemon wedges
Method
- 111 min
In a large, heavy-bottomed pot, warm the vegetable oil or ghee over medium-high heat. Add the meat cubes and brown them thoroughly on all sides, for about 6 minutes. Stir in the diced onion and celery, cooking until they soften and become fragrant, about 5 minutes.
- 245 min
Pour in the water or stock, then add the tomato paste, diced tomatoes, ground ginger, cinnamon, turmeric, black pepper, and salt. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently. Allow the flavors to meld and the meat to become wonderfully tender, which will take approximately 45 minutes.
- 315 min
Once the meat is tender, stir in the drained chickpeas and lentils, along with the broken vermicelli. Continue to simmer the soup, uncovered, for another 15 minutes, ensuring the vermicelli is cooked through but still has a slight bite.
- 4
While the soup simmers, whisk together the all-purpose flour and 1 cup of water in a separate bowl until no lumps remain. Beat in the eggs and the fresh lemon juice until everything is smoothly combined. This mixture, known as 'Tadwira', will give the Harira its characteristic creamy thickness.
- 55 min
To prevent the eggs from curdling, carefully ladle about one cup of the hot soup broth into the 'Tadwira' mixture, whisking constantly to gradually bring up its temperature. Once tempered, slowly pour the entire 'Tadwira' back into the main soup pot while continuously stirring. Let the soup gently simmer for about 5 minutes, allowing it to thicken beautifully. Crucially, do not allow the soup to boil vigorously after adding the egg mixture.
- 62 min
Remove the pot from the heat. Stir in the freshly chopped cilantro, parsley, and the additional two tablespoons of lemon juice. Give it a final gentle simmer for about 2 minutes to let the fresh herbs infuse their aroma.
- 7
Ladle the steaming Damascene Harira into individual bowls immediately. Offer extra lemon wedges on the side for those who enjoy a brighter tang, alongside warm, crusty bread for dipping.