Harira Moroccan soup Ramadan. Although it is of Moroccan origin, it has spread throughout the world
The Arab became a favorite according to the special month of Ramadan.


U 1/2 kilo of lamb cubes free of bone and fat
U 1 teaspoon Aram
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
U 1/4 teaspoon ginger powder
1/4 teaspoon ground red chili
U 2 tablespoons plumper or butter
U 1 onion, chopped
U 1 chopped red onion
1/2 cup chopped green coriander
5 medium tomatoes
U 7 cups of water
3/4 cup green lentils
U can of chickpeas (375 g), strainer of water
U 100 grams of chopsticks like vermicelli
Eggs 2 U
U lemon juice


In a large saucepan, place the meat with vine, black pepper, cinnamon, ginger and pepper
Red, obesity, celery, onion, coriander and stir together on low heat every now and then
For 5 minutes. Peel the tomatoes and cut large cubes and add to the mixture and leave the pot on
Fire for 15 minutes.
Add water and lentils to the pot and bring the fire to a boil.
Cover the pot and simmer for two hours.
10 minutes before the soup is finished, raise the heat slightly to medium, add beads
Chickpeas and pasta and leave on fire for ten minutes until the pasta leveled. Add the juice
Lemon and eggs, leave the fire for two minutes to level the eggs and then lift the soup and serve.