How To Make Harira (Moroccan Lamb Soup)

[@lisetguevara2011]

I have made this Harira so many times and it is so delicious! Thank you!

[@afshan7861]

I can smell the flavours already 😊. I love soups and I would definitely try this as it is so healthy and filling. Thanks for the recipe. All your recipes are just awesome 👍

[@bv7841]

This Moroccan soup looks delicious and healthy. Definitely I will try it. Thanks for this recipe .

[@debian4tw]

Looks amazing! Thanks again Henry, big fan of your channel

[@mallymakings2853]

You’re so good, Henry. I always enjoy your videos and thus far, everything I’ve made of yours has been a winner. This’ll be great for a warm up through autumn. Tfs.x

[@dunyadolls2623]

I will definitely have to make this! Thanks for sharing.

[@khabbad]

Nice job! All of the best things in the world in this soup!

[@TheDaemos]

Good stuff, keeping us all healthy. Thanks!

[@ikhlasjamaloui148]

Love your recipes Henry, it looks delicious Actually I'm from Morocco and just to mention "Traditional Moroccan Harira" is a little different: there are no carrots, no cinnamon but flour is needed. Other thing, we use celery's leaves which are chopped in a very very fine way like parsley. We add a pasta called "shaâria" and finally and it is the most important thing that makes this soup original is the "Smen" a special rancid butter made in Morocco. However, the method you have shown is also awesome and I really want to try it.

[@teamdivine5651]

The Traditional Harira I know is a bit different too. My guess, every one has their special recipe. Smen is ghee. Sharia is thread noodles.

[@hobbitone2939]

Liking the apron Henry!! Looking good 😉. I’m defo gonna try this soup, it’s getting cold over here now perfect timing 👍🏻

[@jaytlamunch4459]

Yummy, just what I need. now the weather is slowly getting cold, looks delicious Thank you, for the recipe Henry, :-)

[@linda_sue]

Thank you, Henry! This looks amazing and must smell heavenly! Lemon and cinnamon with all the rest must be delicious!

[@bigginhillant]

oh my god im so on this in the next couple days looks amazing

[@petergoodwin2465]

As usual it's fantastic and well explained. Even I could do this, thanks Henry.

[@soumayah75]

Sorry, we never put carrots in harira!

[@claritean]

Thanks for doing this. I did a recipe that had saffron, cumin in. Also didn't have rice but I guess recipes vary. Also i think once that lamb is cooked in soup i couldn't tell if it is lamb or pork. Lastly I'd just thicken with more tomatoes if desired. Delicious soup

[@mialeonard1838]

This looks so good 🙌🏾🥰

[@Sarah82348]

M gonna try this...yummy

[@ghizlanefouzi9834]

Dear Henry, I love your cooking and thanks to you, I got great Persian recipes much needed with my family in law. I never thought you’ll introduce Moroccan dishes. Look yummy & delicious 😋. Just FYI meat is not mandatory instead 1/4 cup of chickpeas or/& 1/4 lentils will do for vegetarians. And I would prefer carrots chopped very fine. Thank you 💝 Keep up the good recipes please 🙏🏻 I hope to see Tagine dishes, pastilla...

[@HenrysHowTos]

Thankyou Ghizlane, I’ve gotten a lot of requests for Tagine dishes so hopefully I will be able to soon!

[@adamchurvis1]

Do you use powdered, liquid, or paste food coloring to go from the red before 5:10 to the red after 5:15?

[@HenrysHowTos]

No food colouring. Once the tomato paste properly dilutes it’ll go darker

[@adamchurvis1]

@@HenrysHowTos No it bloody well doesn't! Tomato paste doesn't behave like that! Are you honestly trying to tell me that after all that stirring and cooking between 4:11 and 5:13 on the video -- which represents a substantially longer time before editing -- the tomato paste was NOT evenly distributed throughout the soup? But that suddenly -- like magic! -- the entire broth at 5:15 just suddenly maxes out on the redness scale? Look at the soup at 3:58, then again at 5:13, which I remind you is substantially later due to editing. You'll see that the redness of the soup has not changed substantially at all. Now look at 5:15 and explain to me how two tablespoons of tomato paste in all that broth was supposed to impart that level of staining AFTER it failed to do so for many minutes during cooking. Just tell us the truth about what you did to make it look better in the bowl. We'll understand that it's just KZbin and you just wanted your work to look more appealing, but you have to tell the full truth.

[@HenrysHowTos]

@@adamchurvis1 happy for you to come see me at my restaurant and I’ll show you the raw video file... during editing there’s big time lapses that I cut to reduce the time. I use a 25 brix tomato paste which takes time to dilute. If you’re calling me a liar then I’d appreciate if you would unsubscribe from me. I have an open kitchen in my restaurant which allows for customers to see all cooking methods, so explain to me why I’d hide something so ridiculous? Because you’re making yourself sound delusional. I’ve never heard such a ridiculous comment/accusation in 8 years of doing KZbin and 12 years running restaurants

[@adamchurvis1]

@@HenrysHowTos You're not the only one with a refractometer; mine is a Romanian-manufactured Milwaukee MA871 with a measurable range of 0 to 85% Brix. 25% Brix tomato paste is your average, everyday tomato paste with nothing whatsoever special about it. At all times I keep a case of tomato paste on hand (24 800-gram cans of Rega, which has become my very favorite and most versatile brand for the past 10+ years). I am NOT a newbie on this subject, my friend. It IS suspicious that you have yet to answer any one of my questions directly, other than the laughably ridiculous (as in, literally, "worthy of ridicule") claim that it became MORE red **THE MORE IT DISPERSED** ! Did I hear a fifth-grade public school C-grade student call out, "That's scientifically impossible"? You bet, so you'll forgive me if I alerted on that claim. And as far as your twelve years of running restaurants, that is a logical fallacy known as an "Appeal To Authority," so you should not use it. Use instead references to bona fide evidence, such as food laboratory tests and the conclusions drawn by the degreed people who perform them. Twelve years, huh? Doing what, exactly? Because wouldn't that be a critical part of your claim to authority? Because if you were only USING tomato paste during those twelve years, I guarantee you are NOT the authority to whom people should listen. So why am I challenging you on this? Because KZbin cooking videos that don't show "the good, the bad and the ugly" are doing a disservice to nascent cooks who really do what to turn out what they see at the ends of the cooking videos they watch. When they see beautifully-executed finished work, not knowing that eight were made so that ONE could make it through to the end not looking like a dog's breakfast, they become discouraged. And then what do they do? Quit? Not on your life; they double-down on the KZbin channel feeding them false dreams of easily-attained competency, thinking they just need to watch more videos. That serves author revenue rather than student knowledge, and so I try to point it out whenever I see it. Here, let me give you an "out." Just claim you used different lighting, a different setting on your camera, blah blah blah. THAT is way more believable than your "More dispersion of the colorant makes for a more vibrant color" claim.

[@adamchurvis1]

@@HenrysHowTos Also, begging one to tell the truth is not the same as calling one a liar. Challenging a man's claims with disbelief and a call for evidence is thought of as an insult only by those who have something to hide.

[@mariassizzlingrecipes6217]

Wow yum😊

[@jordanthetrainer7239]

This looks delicious

[@GustuneofficialYT]

It's so sweet Iloved

[@ملابسصولدعندمركشي]

Lah ya3tik saha ntman tzorni

[@Globalfoodbook1]

The soup looks really juicy, colourful and tasty 😋

[@mounakhaddou1179]

Interesting !! I am Moroccain and we never put Carrots in Harira 😊

[@bigginhillant]

im on ya instagram now great food

[@zenzilekus4413]

try more Moroccan Dishes :)

[@cookingtipswithsobia]

👍👍

[@saharhadi-osseili6137]

Wow what a hearty recipe 😊 love it 👍

[@ainobredtved3132]

I can recommend to fry the lamb without oil first since it will melt away most of the lamb fat then add oil, onion etc in and continue to fry it and everything else you did - just saying. I make a soup quite similat to that - a persian soup called abgusht.

[@aminabensouna1995]

This soup is a mixture of Algerian soup and Moroccan hrira!!!!

[@DarlingsDomain]

Yummm 😍

[@mrcohiba1662]

I want your knife!

[@zdigk8]

why can't people just stick to the traditional recipes lol... when u ever seen carrots in harira 🤯

[@yesicancook44]

F

[@xvzw]

I'm Moroccan and this is not how it's done

[@luluangel2002]

الحريرة ليببية وليست مغربية

[@jalaleddinebajddi7776]

الحريرة هي شوربة (حساء) من المطبخ الأندلسي[1] والمطبخ المغربي[2] والمطبخ الجزائري[3]، وأصلها أندلسي.[4][5] و قد اشار ابن بطوطة إلى ذلك [6] و ذكر ابن زهر صناعتها ممن الحنطة والذرة ودقيق الشعير[7] كما وردت في بعض المصادر المشرقية علاوة على المعاجم فدكر انها من اطعمة مكة [8] و من الالوان الاموية [9] وتعدّ وجبة كاملة تُقدم عادة مع التمر و الشباكية المغربية في المغرب وفي الجزائر[10] خلال شهر رمضان.[11] أما في الجزائر فتُقدَّم بالبوراك أو المعقودة.[12][13][14][15] اما في تونس فهي الحسو أو الحسي ويعمل بالخمير أو بالنشا في العاصمة وكدلك بالسميد أو دقيق الحواري في بعض الجهات والسدر ويصنع بالسميد الرقيق.[16]

[@حمدوايل-غ7م]

This is not harira

[@anisrahman8373]

That is not real Harirra soup...

[@bohimianzeitgeist2175]

this is not the Moroccan harrira

[@zdigk8]

this ain't moroccan harira lol.

[@pitola5555]

This not harira

[@pitola5555]

This a vegetable soup with rice