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Harira
Harira is a traditional Djiboutian recipe for a classic stew of beef, lentils and chickpeas in a tomato-based sauce flavoured with herbs and spices and thickened with flour before pasta is added. The full recipe is presented here and I hope you enjoy this classic Djiboutian version of: Harira.
prep time
20 minutes
cook time
85 minutes
Total Time:
105 minutes
Serves:
4
Rating: 
Tags : Beef RecipesVegetable RecipesBean RecipesDjibouti Recipes
Though most often associated with Morocco and Algeria, Harira, like Xalwo (halwa) is another Arabic-influenced recipe that has become an integral part of Djibouti cuisine.
Ingredients:
300g beef or veal, cubed
150g green
lentils
150g tinned chickpeas
400g tomatoes,
blanched, peeled and chopped
100ml tomato paste
3 lemons, quartered
150g celery, finely chopped
1 large onion, finely chopped
1 bunch
coriander, finely chopped
1 bunch
parsley, finely chopped
1 tsp
ground cumin
1 pinch
saffron
100g sifted flour
500ml water
1 large handful angel-hair pasta
salt and pepper, to taste
2l sparkling water
Method:
Add oil to a large casserole dish along with the meat, cumin, saffron, coriander, parsley, onion, celery and salt. Cook for 5 minutes then add the sparkling water and cook for a further 10 minutes. Add the rinsed lentils and chickpeas and allow to cook for 50 minutes. Add the tomatoes and tomato purée and allow to cook for a further 20 minutes.
Mix the flour with 500ml cold water and mix well with a whisk to prevent lumps. Pour this mixture into the casserole, making sure you stir all the time. Add the pasta and allow to cook for 10 minutes.
Serve hot in serving bowls, garnished with the lemon slices. Lemon juiced can be squeezed into the harira according to your guests' taste.
