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harira moroccan

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Ingredients

Adjust Servings:
8 ounces. Steak, beef or chicken, diced
3 tablespoons olive or vegetable oil
several soup bones (optional)
2 pounds soft, ripe tomatoes (approximately [elastic ]6[/flexible ] big )
1 couple tender chickpeas, soaked and peeled
two handfuls dry brown or green lentils
1 big onion, grated
1 teaspoon celery (with leaves), sliced
1 small bunch flat leaf parsley, finely chopped
1 small bunch cilantro, finely chopped
1 tablespoon smen (discretionary )
1 tablespoon salt
1 tablespoon ginger
1.5 tsp black pepper
1 teaspoon ground cinnamon
1/2 tsp turmeric
3 tablespoons tomato paste blended using [adjustable]1[/flexible ] or [adjustable]two [/flexible ] cups water
3 tablespoons raw rice OR broken vermicelli
1 cup pasta combined with [adjustable]two [/flexible ] cups water
lemon wedges and cilantro (optional) for garnish

Nutritional information

330kcal
Calories
42g
Carbohydrates
16g
Protein
11g
Fat

harira moroccan

Cuisine:
  • 2h45min
  • Serves 4
  • Medium

Ingredients

Directions

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Harira a popular offering in Moroccan houses and restaurants, and you may even find it marketed as a road food.

The title harira, based on the Arabic term for Silk, makes reference to the feel of the soup after it has been thickened with eggs or a tedouira of water and bread. The tedouira (thickener) occasionally includes yeast and could possibly be made to ferment for a day or 2.

Although harira is ready yearlong, it is superbly Related to Ramadan, when it is very likely to be one of the spread of meals provided to split the fast. This convention is so ingrained that many Moroccans think about a meal during Ramadan incomplete if harira is not on the desk. I share that opinion. I have come to appreciate and expect harira through Ramadan, also when I have a bowl of the traditional soup after a day of fasting, something always appears to be missing if I have had an otherwise pleasing meal.

Notes

 

A epidermis Will form on the soup because it stinks. This can be stirred and mixed back To the soup.

When Reheating the soup, use moderate or low heat and stir regularly to prevent Lentils sticking into the base of the pot and burning.

If You want to suspend the soup, do this before adding the thickener and Rather before adding the broken or rice vermicelli. Let It cool Heat then restart cooking from where you left off.

Lemon Wedges could be served on the side for people who enjoy a squeeze of new Lemon juice for a condiment for your own soup.

Mixing The water and bread tedouira beforehand can help make sure it is Lump-free when adding it into the soup.

Steps

1
Done

Soak the chickpeas overnight. This is easily achieved by pressing chickpeas one-by-one between your forefinger and thumb or simply by rubbing all of the chickpeas vigorously at a kitchen towel. (The prepped chickpeas can be frozen until needed.)

2
Done

Select through the lentils to remove any stones and debris; set aside until ready to use.

3
Done

Stew the berries then pass them through a food mill to create a sip; discard the seeds and skins. Or, cut the tomatoes into quarters and procedure them, without skin, in a food processor until smooth. (The pureed tomatoes might be suspended until needed.)

4
Done

Grate the onion or procedure into a thick pulp in a food processor. (The grated onion may be mixed with the pureed tomatoes and frozen until needed.)

5
Done

Wash the celery and finely chopped it. Put aside. Remove and discard large pieces of stem out of the parsley and cilantro. (The chopped herbs may be mixed together and frozen until needed.

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How to cook ile flottante
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Easy Chinese Chicken Rice Soup

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