Moroccan Egg Drop Harira
This Moroccan Egg Drop Harira blends the rich, spiced flavors of traditional harira with the silky ribbons of classic egg drop soup. A hearty, nourishing meal perfect for any season! 🍲🥚
Equipment
- Large Pot
- Wooden Spoon
- Mixing Bowl
Ingredients
Soup Base
- 2 cups fresh tomatoes pureed
- 1 tablespoon tomato paste
- 1 medium onion finely chopped
- 2 cloves garlic minced
- ½ cup chickpeas cooked
- ½ cup lentils soaked for 30 minutes
- 4 cups vegetable broth
Spices
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ½ teaspoon black pepper
- salt to taste
Egg Drop
- 1 large egg lightly beaten
Final Touches
- 1 tablespoon olive oil
- fresh parsley and cilantro chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until fragrant and slightly golden.
- Stir in the tomato paste, pureed tomatoes, turmeric, ginger, cinnamon, and black pepper. Cook for 2 minutes to release the flavors.
- Add the soaked lentils, chickpeas, and broth. Bring to a boil, then reduce the heat and let simmer for about 25 minutes until the lentils are tender.
- Slowly drizzle the beaten egg into the simmering soup while stirring gently to create delicate egg ribbons.
- Adjust seasoning with salt, sprinkle with fresh parsley and cilantro, and serve hot.
Notes
For extra spice, add a dash of harissa or a squeeze of lemon before serving. To make it vegan, simply omit the egg or replace it with a cornstarch slurry for a thicker texture.