Orange soup with crunchy seeds and harissa (Marak katom) from Sababa: Fresh, Sunny Flavors from My Israeli Kitchen (page 170) by Adeena Sussman

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Notes about this recipe

  • olivia_xyn0te on April 30, 2026

    So easy and flavorful for low effort. Made with combo of sweet potato and carrot. Used store bought hot harissa.

  • mzgourmand on April 13, 2023

    Good - made with butternut squash. One of the tasters noted it was earthy and filling. Before the additions at the end it's a bit basic - I made it as written with only water and full-fat coconut milk. Next time would use chicken broth for additional flavor. I also used NYShuk pre-made harissa (delicious!) but found it overwhelmed the butternut flavor a bit - next time will make her version of harissa. Fried nuts were a genius and delicious addition. This would also be good with yogurt instead of/along with the harissa.

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