Harira soup isn’t just ideal for weeknight dinners ... Harira’s origins trace back centuries, with its recipe evolving across regions and families. The comforting combination of aromatic ...

and pour this "sauce" in the soup. Add the noodles and mix. Leave for 10 minutes to cook. Serve with some freh coriander and a few drops of lemon juice. There you are, your Harira is ready!

For the soup 1. In a large pot, brown the meat in the oil over medium heat. Add peeled chickpeas, puréed tomatoes, grated onion, spices, smen, and 3 cups (710 ml) of water. Bring to a boil ...

Turn down the heat and simmer the soup, covered, for 1 ½-2 hours until the chickpeas are tender, adding a little more water from time to time as necessary – it can take up to 900ml more water ...

There’s nothing like a warming, spice-loaded soup when you feel run down – and this recipe from Mildreds’ new book, Easy Vegan, is about as restorative as food gets. You don’t have to be ...

Spiced Moroccan Harira. Photo: Donal Skehan. Food styling: Charlotte O’Connell Skehan's Ramen with Soy-Marinated Egg and Pork Belly. Photo: Donal Skehan. Food styling: Charlotte O’Connell ...

This spiced lentil and lamb soup is often served to break the fast after Ramadan, and is made using Halal meat. Heat the oil in a large, lidded saucepan over a medium heat. Add the chops and cook ...