This post is sponsored by Cost Plus World Market! All recipes and opinions are my own, so enjoy, and thank you for supporting the sponsors who support A Simple Pantry!
This is such an easy Moroccan Harira that it should probably be illegal.
Just kidding. Not about the easy part, cause that’s just awesome.
There is just so much flavor going on with Moroccan food, and if it were possible for my eyes to be like the heart-eye emoji, they would totally do that all the time for this recipe. It’s an international food delight!
I really wanted to focus on bringing those international flavors to the table in the simplest way, so that anyone can enjoy such a meal on a weekly basis.
How gorgeous is this big belly baker? I mean, look at that reactive glaze. BEAUTIFUL.
I tried to make this dish as authentic as possible while maintaining ease of preparation, and I can honestly say that I am obsessed with this harira.
A few things you need…
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These are essential items. You’ll also need some ground lamb, chickpeas, and a few produce items. OH. And if you have a halal market, you might be able to find some labneh, which is like the best ever and totally important to this dish. If not, use cream cheese and die happy, cause yum.
Check out Katie Workman’s Moroccan Chicken Recipe so you can be even further inspired to go international this week!
And since we are going international, why not have some fun with decorating by entering World Market’s Spruce Up Your Space Sweepstakes!
(1) Grand Prize Winner wins a $5,000 World Market Shopping Spree & a Design Consultation with Celebrity Designer Nicole Curtis, and; (3) First Prize Winners win a $1,000 World Market Gift Card!
Sweepstakes ends 9/30/16 so ENTER NOW!
Now, how about we make that easy Moroccan Harira? Yasssssssssssssssss
- 2 Tbsp Extra Virgin Olive Oil
- 1 lb Ground Lamb
- 1 Red Onion, finely diced
- 2 Tbsp Cilantro, minced
- 3 Garlic Cloves, minced
- 1 Tbsp Fresh Ginger, grated
- 1 Tbsp Raz El Hanout
- 1 Cinnamon Stick
- 6 C Chicken Stock
- 2 Plum Tomatoes, diced
- ¼ C Pereg French Lentils
- ½ C Canned Garbanzo Beans
- ¼ C Basmati Rice
- Pinch of Saffron
- 8 oz Cream Cheese
- In a large pot over medium high heat, add the olive oil, followed by the ground lamb. Cook until browned, crumbling as it cooks, around 5 minutes. Drain excess fat.
- Add the onion, cilantro, garlic, and ginger and cook until tender, around 5 minutes. Stir in the raz el hanout.
- Add the tomatoes, cinnamon stick, and chicken stock, reduce heat to low, cover, and simmer for 20 minutes. Add the lentils, garbanzo beans, and rice, stir to combine, cover, and continue cooking for another 30 minutes, or until the lentils and rice are soft.
- Ground the saffron with the back of a spoon and add to the harira, stir gently, and simmer for an additional 10 minutes. Serve immediately with a heaping dollop of cream cheese