Warming Beef Harira Style Stoup
with Garlic Ciabatta Dippers and Yoghurt
Experience a taste of Morocco with this hearty, comforting stoup that takes rich, aromatic flavour up a level.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Carrot
3 unit(s)
Garlic Clove
1 carton(s)
Lentils
30 grams
Olives
120 grams
British Beef Mince
2 unit(s)
Ciabatta
(Contains: Cereals containing gluten)
50 grams
Harissa Paste
(Contains: Sulphites)
1 sachet(s)
Ground Cumin
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
1 pot(s)
Beef Stock Pot
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
2 tbsp
Olive Oil for the Garlic Bread
150 milliliter(s)
Water for the Beef
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrot, quarter lengthways and chop into 1cm chunks (no need to peel). Peel and grate the garlic (or use a garlic press).
Drain and rinse the brown lentils in a sieve. Roughly chop the olives.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the beef mince and carrot. Fry until browned and softened,5-6 mins.
Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
Season with salt, pepper and a pinch of sugar (if you have any).
Meanwhile, halve the ciabatta and lay them onto a baking tray, cut-side up.
Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside.
When the veg has softened, stir the remaining garlic, the olives, harissa paste and cumin into the beef pan. Cook for 1 min.
Add the chopped tomatoes, lentils and water for the beef (see pantry for amount). Stir in the Knorr beef stock, then bring the mixture to the boil.
Lower the heat and simmer until thickened, 6-8 mins.
Meanwhile, bake the garlic bread on the top shelf of your oven until golden, 5-6 mins.
When the harira stoup has thickened to your liking, taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.
When ready, halve the garlic bread diagonally into triangles.
Spoon the harira stoup into bowls and top with a spoonful of yoghurt.
Serve the garlic bread alongside for dipping.
Enjoy!
