Harira

Method

Heat the olive oil in a large heavy-bottomed pot and sauté the onions until softened, then add the garlic and bloom the spices (cinnamon, ginger, turmeric and paprika) for one minute until fragrant. Add the diced meat and brown on all sides, then stir in the tomato paste and cook for two minutes. Add the drained chickpeas, lentils, tinned tomatoes with their juice, celery and water, then bring to a boil and reduce to a gentle simmer for 1.5 to 2 hours until the chickpeas and lentils are completely tender and the meat is very soft. Stir in the fresh coriander and parsley in the final ten minutes of cooking, then season carefully with salt, pepper and lemon juice. Serve piping hot, traditionally during sunset after the fast day.