1. Heat the oil in a large pot over medium heat. Add the meat, onion, celery, cilantro, parsley, ginger, turmeric, pepper, cinnamon, and salt. Sauté for 5 to 7 minutes, until lightly browned.
2. Stir in the blended tomatoes and tomato paste. Mix well and cook for 5 minutes to develop the flavors.
3. Add the chickpeas and lentils, then pour in the hot water. Bring to a boil, reduce to low heat (about 90 °C / 195 °F), cover, and simmer for 45 to 50 minutes, until the meat and chickpeas are tender.
4. Add the vermicelli and cook for another 10 minutes.
5. Dissolve the flour in the cold water until smooth and lump-free.
6. Slowly pour this mixture into the soup, stirring constantly to prevent lumps. Cook for another 5 to 10 minutes, until the soup thickens slightly.
7. Taste and adjust seasoning with salt, pepper, or lemon juice as desired.

Chef’s tip

Harira holds a central and deeply symbolic place in Ramadan meals, especially at iftar, the breaking of the fast. For a richer flavor, add a small piece of marrow bone to the pot at the very beginning—it will create a deep, velvety broth.