Muslims fast every day during the holy month of Ramadan from sunrise to sunset, and every day the rich soup known as harira fills the streets and homes of Morocco with its mouthwatering aroma.
Cut the tomatoes into medium slices, with the skin on, and blend them using a hand blender until smooth – you can use a food processor as well.
In a large pot, heat the olive oil on high. Then add the lamb pieces and brown them on all sides. Make sure to mix them well as they cook so they go brown on all sides and don’t burn.
Lower the heat to medium and add the chopped onions. Fry them with the meat until translucent and keep stirring so nothing sticks to the pot.
Add the lentils and chopped celery, then keep stirring for about 3 minutes.
Add all the salt, spices and the grated ginger and keep mixing until they start to release their aroma. Then add the blended tomatoes, tomato paste, chopped coriander and chopped parsley, and mix well. Note: Leave just a bit of the chopped parsley on the side to garnish at the end.
Add the water and bring the soup to a boil on high heat, then lower the heat (between medium and low) so the soup keeps simmering. Cover and let it cook until the meat is tender (about 90 minutes), then add the vermicelli and chickpeas and let it simmer for another 10 minutes.
Now mix the flour and water together in a bowl - you have to mix it really well using a hand whisk.
Slowly pour in the flour mixture while continually stirring the soup. Let it come to a boil on high heat for about 5 minutes – you’ll notice the soup will thicken. Then put the heat on low and keep stirring for another few minutes. If any foam forms on the top of the soup, just remove it with a ladle sieve or spoon.