Entree: Algeria – Oran & West – الحريرة ➤ al-Harīra (Hearty tomato-based soup of lamb, chickpeas, lentils, rice, and fresh herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) lamb shoulder, trimmed and cut into 1/2-inch (1.3 cm) cubes
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 1/2 cup (100 g) red lentils, rinsed
- 6 cups (1.4 L) lamb or beef stock (or water)
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 2 celery stalks, chopped, approx. 3 oz (85 g)
- 2 medium tomatoes, peeled and chopped, or 2 cups (480 ml) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1/2 cup (90 g) short-grain rice
- 1/4 cup (30 g) all-purpose flour
- 2 large eggs, beaten, approx. 3 1/2 oz (100 g)
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- 1 tsp (5 g) ground cinnamon
- 1 tsp (5 g) ground ginger
- 1/2 tsp (2.5 g) ground turmeric or paprika
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice, or to taste

Show original ingredient measurements

- 1 lb (454 g) lamb shoulder, trimmed and cut into 1/2-inch (1.3 cm) cubes
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 1/2 cup (100 g) red lentils, rinsed
- 6 cups (1.4 L) lamb or beef stock (or water)
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 2 celery stalks, chopped, approx. 3 oz (85 g)
- 2 medium tomatoes, peeled and chopped, or 2 cups (480 ml) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1/2 cup (90 g) short-grain rice
- 1/4 cup (30 g) all-purpose flour
- 2 large eggs, beaten, approx. 100 g
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- 1 tsp (5 g) ground cinnamon
- 1 tsp (5 g) ground ginger
- 1/2 tsp (2.5 g) ground turmeric or paprika
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice, or to taste

Instructions

1. In a large heavy pot, heat olive oil over medium heat. Add chopped onion and celery and cook until softened, 6–8 minutes.
2. Add lamb cubes and brown on all sides, about 6–8 minutes. Stir in chopped tomatoes (or crushed tomatoes) and tomato paste and cook 2–3 minutes to combine.
3. Add soaked and drained chickpeas, stock (or water), cinnamon, ginger, turmeric, salt, and pepper. Bring to a boil, then reduce heat and simmer, partially covered, until chickpeas are tender, about 45–60 minutes.
4. Stir in red lentils and rice and continue simmering until lentils and rice are nearly cooked, about 15–20 minutes more.
5. In a small bowl, whisk flour with 1/2 cup (120 ml) cold water until smooth. Temper the flour mixture by adding a ladle of hot soup, then pour the tempered mixture into the pot while stirring to thicken. Simmer 5 minutes.
6. Temper beaten eggs by whisking in a ladle of hot soup, then slowly stream the tempered egg into the pot while stirring to create fine ribbons and a silky texture. Cook 2–3 minutes.
7. Stir in chopped cilantro and parsley and lemon juice, adjust salt and pepper to taste. Serve hot with extra lemon wedges.