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Harira karsa: recipe illustration
Soups

Harira karsa

Algerian variant of harira, made with puff pastry and lemon, served hot during Ramadan. Its texture is lighter than traditional harira and its taste is tangy.

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Ingredients

Ingredients

Pâte

Spices & seasoning

Optional extras

On the side

Nutrition facts

574 kcal per serving

Protein
14.1 g
Carbohydrates
58.4 g
of which sugars
5.4 g
Fat
28.8 g
of which saturated fat
9.2 g
Fiber
7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C and cut the puff pastry into small squares. Bake them for 10 minutes, until golden.
  2. Sauté the sliced onion in the olive oil for 5 minutes over medium heat, until translucent.
  3. Add the tomato paste and flour, stir for 1 minute, then gradually pour in the hot stock, stirring.
  4. Stir in the lentils, cumin, paprika and pepper, then simmer gently for 20 minutes.
  5. Off the heat, add the lemon juice and zest, then the chopped coriander. Adjust the seasoning.
  6. Serve the soup piping hot, with a few pieces of crispy pastry on top.

Variations and tips

Version without pastry. Leave out the puff pastry and add cooked chickpeas for texture.

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Original Ecomely recipe.