Harira from Near & Far: Recipes Inspired by Home and Travel (page 138) by Heidi Swanson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fresh oregano for marjoram.

  • bernalgirl on October 24, 2021

    I varied this with the addition of turnips, a small amount of summer squash, and some leftover rice from our local Lebanese rotisserie chicken place, but followed the technique and spices. This is a delicious, warming soup for today’s storm.

  • lorloff on March 15, 2020

    This was absolutely delicious. I had a bean mix from my farmers market with a nice variety of beans including chickpeas added some french lentils. In total it measured 2 1/2 cups uncooked. I soaked the bean mix in warm water while I prepared the vegetables and spices maybe an hour. Used a can of fire roasted tomatoes, I added two carrots, 3 bay leaves, fresh turmeric, the celery leaves and skipped the pasta. Served with fresh cilantro. I made this in my Zavor multi-pot following the recipe cooking everything on braise in the multi-pot and after adding the tomato mixture I brought it to a simmer on braise and switched the pot to pressure cooking. I pressure cooked the soup for 30 minutes on high pressure and allowed it to slow release. It came out perfectly. My vegetarian niece and my non-vegetarian husband both loved it. The spices were exactly right not too much at all. I added two Oaxacan pasilla peppers which were smoky to the pot along with the onions.

  • aberne on May 13, 2019

    Very nice vegetarian rendition, though a bit heavy on the spices. Would cut each by about a third.

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