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Harira is a traditional Moroccan soup, which can be found throughout the Muslim world. It is a hearty soup full of vegetables, lamb, pulses and spices. It is considered a meal in itself, so no wonder it is popular especially for breaking the fast, during the blessed month of Ramadan.
Harira is also served to relatives and friends after a special celebration, such as the morning after a wedding night. Of course, it could be prepared any time, however, some families prefer to stick to tradition and serve it on special occasions.
Being a traditional recipe there are many versions for Harira, but the basic ingredients are meat, usually lamb, chickpeas or lentils, tomatoes and other vegetables, temptingly scented with cinnamon and green herbs, thickened with flour and thin noodles, and enriched with beaten eggs.
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Ingredients
- 1/2 lb meat (lamb, beef, chicken) chopped into bite size pieces
- Bones from the meat for stock
¼ cup finely chopped coriander
- ¼ cup finely chopped parsley
1 onion finely grated
- 1 handful of chickpeas, soaked, and peeled
- 2 – 3 tbpns of dried lentils, washed
2 stalks of celery with leaves finely chopped
- 6 large tomatoes peeled, seeded and pureed
- 2 tbsp tomato paste mixed evenly in 1-2 cups of water
- 3 tbpsn of broken vermicelli/noodles
- 1 teaspoon ground cinnamon
- 1 tbsp ground ginger
- 2 tspns pepper
1 tspn turmeric
- 1 tbspn salt
- 1 cup of plain flour/3 eggs
Preparation
- To make the stock, add the coriander, parsley, celery, onion, chickpeas, tomatoes and spices to 3 cups of water and stir
- Add bones, and cover tightly and set to boil
- Reduce the heat, and leave for an hour
- Brown the meat in vegetable oil
- Add the meat to the stock
- Add lentils, chickpeas, and tomato puree
- Add salt, pepper, ginger, tumeric and olive oil and mix well.
- Place the pot on a high heat
- As the meat begins to cook, turn the heat down to low and cover for 5 minutes.
- At the end of the cooking process, add vermicelii/noodles
- To thicken mix 1 cup of flour to 2 cups of water until the mixture has blended, or use 3 beaten eggs
- After 10 minutes slowly pour in the flour/eggs and stir into the soup.
- Leave to simmer for 10 – 15 minutes then serve.
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- Morrocan -
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