Reviewed: Apr. 18, 2008

Delicious, hearty, and very adjustable to whatever ingredients you have on hand. Made great leftovers.

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JordanHilarie

	Cooking Level: Intermediate Home Town: Pittsburgh, Pennsylvania, USA Living In: Redwood City, California, USA
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Reviewed: Mar. 9, 2008

I made this with venison tenderloin and it was awesome.

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I used ground lamb b/c that's what I had on hand. I didn't have celery or cilantro or pasta, but otherwise I followed the recipe pretty closely (but I left out the lemon since other reviewers didn't rave about the addition). And it was SO good! Also, with the ground lamb, the cooking time was cut in half but all of the flavor remained.

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BOBBIEANNE


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Reviewed: Feb. 13, 2008

This ended up turning out to be just what I wanted...a spicy lamb and lentil dish. I made the following changes: added 1 tsp sea salt with the spices, substituted two peeled and grated bulbs of ginger for the ground ginger...this made it VERY spicy...but a good warm-up for a wintry February day...I also added two bay leaves along with the lentils. Used tomoato puree instead of diced tomatoes and left out the pasta, eggs, and lemon. Mmmmmm good.

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SLF8


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Reviewed: Feb. 12, 2008

I've had harira a couple of times in Moroccan restaurants and decided to try and make it at home. While this soup was a very tasty and hearty dish, it wasn't what I was trying to achieve. This recipe creates a very (VERY) thick stew with little to no liquid to soup it up. And the addition of pasta killed it. Everytime I took the cover off the pot for leftovers the first thing I smelled was pasta and it killed my appetite. I'll be trying this recipe again, but with some major adjustments--the spicing is spot-on, but the texture needs some dramatic work. Next time I'll leave out the pasta and only use half the lemon juice. I'm also thinking I'll use 2-14.5 oz cans of diced tomatoes, liquid drained, one can pureed and the second as-is. I'll also puree 1/2 - 3/4 of the can of chickpeas using some liquid from the pot.

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Kostina

	Cooking Level: Intermediate Home Town: Oregon City, Oregon, USA
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Reviewed: Dec. 30, 2007

Excellent IMO. you have to like both lamb and beans though....

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ALAINDREA

	Cooking Level: Expert
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Reviewed: Nov. 16, 2007

This recipe is a bit of work, but so worth it. However, if you like thin soups, this is not for you! It is incredibly thick and hearty. The spicing is tasty; I'd never used cinnamon in a savory dish, but it works very well. We've eaten this with the pasta added, but I agree that it probably could be left out as there's already so much going on in the soup. It does need salt added, especially if you've added garbanzo beans that you've cooked from dried beans instead of the can. My husband likes lamb and loves this recipe. We've made it many times.

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val_squared

	Cooking Level: Intermediate
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Reviewed: Oct. 17, 2007

My roommate made this with venison and it is delicious! Ate with corn bread.

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Moon1Shadow


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Reviewed: Sep. 14, 2007

Thanks so much for the recipe. My husband is Moroccan and loved it. It felt it had a truly authentic taste, but was missing salt in STEP 1. I was adding so many ingredients, it didn't even hit me until he said it was saltless. Easy fix- we just added at the table. I didn't add the lemon, since I thought that would make it taste funny...other than that. This is an excellent way for an American woman like myself to give my husband some good ole' home cooking!

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TRADY'S LADY

	Cooking Level: Intermediate
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Reviewed: Apr. 11, 2007

This is delicious and very easy to make. I did mine without the pasta and it was great. My only suggestion is to add more lamb...it got a bit lost in the stew.

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MCKA


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Reviewed: Apr. 3, 2007

Thanks Usman for a superb recipe and I'm definitely giving it a 5 cos we love middle-eastern food! I added 2 nos. of marrow bone, blanch it with the cut lamb & simmer it for an hour before adding in the other ingredients. I left out the pasta and egg. Served it with bread & lemon wedges at the side instead. Next time, I'll add in the eggs just before serving. Certainly taste better next day & family loves it.

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lc@singapore


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Reviewed: Apr. 2, 2007

This just didn't live up to the hype. I used 3/4 cup couscous in place of the vermicelli - big regrets on that, it sucked up all the liquid. Although the b.f. didn't mind the couscous addition, he said it made it "goulash-y." The lamb came out tender and very flavorful, which surprised me because most stew recipes call for searing the meat first, so when this recipe suggests just stirring it in, I was skeptical, but it made for some delicious lamb and even a nice lamb flavor to the broth (which was then usurped by the couscous). Also, the flavor was a little bland, and if I make this again I will double the spices and use chili powder instead of cayenne - that made it have this weird southwestern flavor that seemed out of place. The beaten eggs added at the end got lost and I didn't notice their impact at all. Next time, if there is one, I will definitely skip the whole pasta and egg part.

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JELLYFISH2000


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Reviewed: Feb. 15, 2007

Very good. I will make this again. I didn't change anything.

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ahoffort


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Reviewed: Dec. 18, 2006

Okay, I do not know how to correctly pronounce the name of this soup so I have been calling it the "Rockin' Moroccan Soup!" I made the soup exactly like the recipe says, but one change... I used 3/4 cup couscous instead of the vermicelli pasta, since so many people said it was unnecessary. It was perfect!!! Absolutely delicious!!! All the spices gave it a wonderful authentic taste. Hubby and I both loved it!!! I will definitely be keeping this one on my personal recipe book to make over and over again. Thanks!!!

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Sugar Mama

	Cooking Level: Intermediate
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Reviewed: Nov. 13, 2006

This is an unusual and very hearty stew. I used stew beef, as I was unable to get fresh lamb. I also substituted 2 cups of vegetable juice and reduced the water accordingly. I also omitted the pasta, egg, and lemon. It's fantastic without it. My family loves this! Thanks for the post.

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HeCooksToo?

	Cooking Level: Expert
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Reviewed: Nov. 3, 2006

This is awesome - I substituted ground turkey for lamb because I dont like lamb and I didnt want the fat in a red meat - and the recipe was fabulous! I will make this many times over!!

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oranges


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Reviewed: Oct. 13, 2006

We loved this soup. The only thing I would change is the vermicelli pasta, either changing the type or omitting it all together. The soup doesn't really need it.

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Chantel

	Cooking Level: Intermediate Living In: San Diego, California, USA
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Reviewed: Sep. 25, 2006

Surprisingly good! Once I combined the spices with the lamb and veggies I was worried that It would taste too much like cinnamon, but the end result had no taste of cinnamon at all and was very hearty. I did add garlic salt and celery salt at the end and that was a great addition. Next time I will omit the pasta as it was totally unneccessary in my point of view. Some reviews show people adding rice instead, maybe I will try that next time. All in all, a great hearty fall or winter recipe.

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Amber Pitts

	Cooking Level: Intermediate Home Town: Salem, Oregon, USA Living In: Long Beach, California, USA
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Reviewed: Jun. 20, 2006

Absolutely delicious! I followed the recipe exactly and it was amazing! The lemon juice gives it such an interesting tang and the lamb was melt-in-the-mouth tender. Thanks!

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FRASUT


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Reviewed: Apr. 24, 2006

My family really liked this. I had a friend over (who is notoriously picky: she likes her meat, veggies and starch all separated), but she had seconds! I don't think she was being polite... I did make a few changes (cooked shredded chicken, slightly less cinnamon, no vermicelli). Very good.

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Jenifer


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