Algerian Hrira- Hearty Soulful Beef Stew

Name: Algerian Hrira- Hearty Soulful Beef Stew
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Moroccan, African
Ingredients: 3 tbsp cooking oil; 2 lbs beef or lamb; 2 tsp paprika; 2 tsp turmeric; 2 tsp ground ginger; ½ tsp cayenne pepper (optional); 1 tbsp ras el hanout; 1 tsp cumin; 7-8 cups stock of choice; Salt to taste preference; Pepper to taste preference; 1 onion; 2 potatoes; 3-4 celery sticks; 2 carrots; 1 tomato; 1 bunch cilantro; 1 bunch parsley; 2 tbsp all purpose flour or cornstarch; 1 can chickpeas; 1 cup pitted green olives; 1 cup Cracked wheat (Optional)

11 steps

Prep:15minCook:1h

Well known in Morocco as a hearty vegetable soup with vermicelli or rice and lentils, Harira is one of the best comfort soups you'll ever need. Here I'll be sharing my mom’s delicious West Algerian (Oran) version of this soup. In Algeria, Hrira is enjoyed as a blended fresh herb (cilantro and parsley) and vegetable stew with beef or lamb and is enjoyed as a Ramadan staple as well as any time a comforting soup is desired. There are many variations to what add ons are implemented into this soup at the end, some use frik (cracked wheat), tchicha (barley semolina), olives, chickpeas, etc. But the main attraction is the smooth and flavorful finish which immediately brings comfort to the soul.

Updated at: Thu, 17 Aug 2023 12:05:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories355.6 kcal (18%)

Total Fat16.1 g (23%)

Carbs24.6 g (9%)

Sugars3.5 g (4%)

Protein31.6 g (63%)

Sodium1211.1 mg (61%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Saute the meat in cooking oil of choice* until the edges are browned.

Step 2

Add all the spices listed in meat prep and mix well.

Step 3

Add 6 cups stock of choice (I use chicken bouillon)

Step 4

Pressure cook the meat for 30 minutes on high or if you do not have a pressure cooker, boil the meat for 2 hours (add water as the water levels may decrease a little bit) until the meat is tender.

Step 5

Remove all the meat from the soup using a strainer and reserve the liquid. Add all the vegetables roughly chopped as well as the parsley and cilantro (thicker parts of stems chopped off and roughly chop the herbs) into the liquid.

Step 6

Boil the vegetables until soft.

Step 7

Once the vegetables are soft, blend in parts or use a hand mixer to blend up all the vegetables.

Step 8

Add 2 tbsp flour or cornstarch into the veggies as you blend.

Step 9

Pour all the blended vegetables and broth back into the pot.

Step 10

Add 1 can chickpeas drained and rinsed, olives and *optional grains of choice into the pot. Add the meat that was strained out back into the pot as well.

Step 11

Allow the soup to boil for an additional 10 minutes and enjoy with a fresh piece of bread or bourek.