A Tingle on the Silk Road
Journey from the bustling souks of Morocco to the vibrant streets of Chengdu with this inventive Harira. We’ve taken the cherished, spice-laden North African soup—a staple during Ramadan—and electrified it with the signature ‘ma la’ (numbing and spicy) quality of Szechuan peppercorns. The familiar, comforting flavors of cinnamon, ginger, and turmeric are beautifully complicated by a floral, citrusy tingle that dances on the palate. This is a soup that doesn’t just warm you; it wakes you up.
Prep Time
15 minutes
Cook Time
1 hour 15 minutes
Servings
6
Cuisine: Moroccan-Szechuan Fusion | Diet: Vegetarian option available | Skill Level: Intermediate | Cost: Moderate
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 1/2 lb lamb shoulder, cut into small 1/2-inch cubes (or omit for vegetarian)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 6 cups water or vegetable broth
- 1 (15-ounce) can crushed tomatoes
- 1/2 cup brown or green lentils, rinsed
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley
- 1 tbsp freshly ground Szechuan peppercorns
- 2 tbsp all-purpose flour mixed with 1/4 cup water (the ‘tadouira’ thickener)
- Juice of 1 lemon
👨🍳 Chef’s Tips
- For a vegetarian version, simply omit the lamb and use a rich vegetable broth. You might add some diced potatoes or sweet potatoes for extra heartiness.
- Toasting the Szechuan peppercorns before grinding is non-negotiable—it awakens their essential oils and is key to the ‘ma la’ tingle.
- The ‘tadouira’ can be made with chickpea flour for a gluten-free thickener that adds a subtle nutty flavor.
- Adjust the amount of Szechuan peppercorn to your liking. Start with a smaller amount if you’re new to the ‘ma la’ sensation.
Preparation
- Prepare the Base: Finely chop the onion, celery, cilantro, and parsley. Cutting them small ensures they melt into the soup, creating a rich, textured base. If using lamb, trim any excess fat and cut it into small, uniform cubes.
- Toast and Grind Szechuan Peppercorns: This is the most crucial step for the fusion flavor. Place the Szechuan peppercorns in a dry skillet over medium-low heat. Toast for 2-3 minutes, shaking the pan, until they become highly fragrant. You’ll smell a unique floral, peppery aroma. Let them cool completely, then grind them into a fine powder using a spice grinder or mortar and pestle.
Cooking
- Sauté Aromatics and Lamb: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 6-8 minutes. If using lamb, add it to the pot now. Season with salt, pepper, turmeric, ginger, and cinnamon. Cook until the lamb is browned on all sides.
- Simmer the Soup: Pour in the water or broth and the crushed tomatoes. Add the rinsed lentils and half of the chopped cilantro and parsley (reserving the rest for the end). Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes.
- Add Legumes and Spice: Stir in the rinsed chickpeas and the ground Szechuan peppercorns. Continue to simmer, covered, for another 20 minutes. The lentils should be tender, and the lamb should be soft. The aroma will be a complex mix of warm Moroccan spices and the floral notes of Szechuan pepper.
- Thicken with Tadouira: In a small bowl, whisk the flour and water together until you have a smooth, lump-free slurry. While stirring the soup continuously, slowly pour the slurry into the pot. This traditional Moroccan technique, called ‘tadouira’, will thicken the soup slightly. Simmer for another 5 minutes, stirring, until the soup has a slightly richer consistency.
- Finish with Freshness: Remove the pot from the heat. Stir in the remaining fresh cilantro and parsley, and the juice of one lemon. This final addition of fresh herbs and acid brightens the entire dish and makes the flavors pop.
Serving
Serve the Harira piping hot in bowls. Traditionally, it’s served with dates and a hard-boiled egg on the side, which you can include for an authentic touch. A drizzle of good olive oil on top is also delicious.
Storage
Harira stores beautifully. Keep leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will deepen and become even more complex. Reheat gently on the stovetop.
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 25g |
| Carbohydrates | 55g |
| Fat | 18g |
Comfortingly Complex
This Szechuan-Spiced Harira is a testament to the endless possibilities of flavor. It’s a nourishing, protein-packed meal that delivers both the comfort of a traditional stew and the thrill of a new taste sensation. We hope this exciting soup brings a little adventure to your kitchen.
Tags: Harira, Moroccan Soup, Szechuan Peppercorn, Lentil Soup, Fusion Cooking
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
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