Its been a very very busy week, two massive events and a two day team away day accompanied by some truly horrible and truly fantastic hotel food. I am exhausted and all talked out.

I was desperate for something spicy yet homely and the lovely boyfreind came up trumps he made a meaty version with the addition of some beefsteak to the recipe of the vegetarian Harira a Morrrocan soup he made earlier this year.


Serves 4 very hungry people ( six easily)

4tbsp of sunflower oil
1 onion finely chopped
1 red chilli finely minced
2 sticks of celery
2 carrots
200g of beef steak chopped into 1/2 cm cubes
100g of dried red lentils
110g of dried green lentils
110g of white rice
2 garlic cloves crushed
1 tsp of cinnamon
2 tsp of ground cumin
100g dried chickpeas soaked overnight
300g tinned tomatoes
3 pints of beef stock
150g of green beans cut into 1cm length
1/2 lemon- juice only
handful of fresh coriander finely chopped
handful of fresh parsley finely chopped

To serve
Dates roughly chopped


  1. In a large saucepan sauté the beef,  onion, celery and carrots until softened in the oil. add the lentils, rice, garlic, cinnamon, and cumin to the pan.
  2. Add the chickpeas, tomatoes and stock, Cover and simmer for 40 minutes.
  3. Remove the lid, add the green beans and stir. Simmer for further five minutes, add the lemon juice, coriander and parsley.
  4. Sprinkle over the dates
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2 Responses to Harira

  1. This looks great. I love hariria. I’ve made it vegetarian and I’ve made it with lamb. It’s such a flexible recipe, and it freezes well too.

  2. Boston Fan says:

    Becky, “Girl Interrupted” is fantastic. Great, interesting recipes that show you have a real gift for food and wonderful imagination. Your “lovely boyfriend” is lucky. Limit his contributions because he makes the same mistakes in recipes that I do, especially with soups/stews: too many ingredients. The dish loses taste “focus” and looks like dog’s dinner.

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