Today I bring you a very typical recipe in Morocco, but it has also spread to neighboring countries in North Africa. It’s called harira and it’s usually eaten in Ramadan, although I personally take it throughout the year, even for breakfast. Harira takes time to prepare, but the result is worth it. And as it happens in this type of dishes so popular and rooted, there are as many hariras as cooks who officiate.
This thick soup is a gastronomic delight, rich in healthy and nutritious ingredients. So do not miss the opportunity to enjoy it.
- Half glass of chickpeas
- 3 tomatoes
- Concentrated tomato
- Half a glass of lentils
- One onion
- Half a glass of chopped celery
- 200 g of meat
- A glass of a mixture of chopped parsley and coriander
- Salt to taste
- Black pepper
- 2 tablespoons of flour
- A spoonful of butter or Smen.
- Thin noodle
Soak chickpeas and lentils in cold water, separately, the night before. Once soaked and drained, remove the skin of the chickpeas with your fingers. Chop the cilantro, the parsley, the onion and the celery branch very well. Peel the tomatoes and chop them fine.
Cut the meat into very small cubes. Sauté the finely chopped onion with the butter in a large saucepan, add the meat, turmeric and ginger, salt and pepper and add 3 cups of water where you will have mixed the cube of concentrated broth. Add the chickpeas and let them boil.
Add more water, at least 1 liter, along with the chopped cilantro, parsley and celery. Let cook 30 minutes. Then add the lentils and cook another 20 minutes. Add the peeled and chopped tomato and cook for another 10 minutes. At the end add the pasta and cook for 5 minutes. Adjust salt and pepper.
Add the tomato concentrate to the stew, leaving to simmer 10 minutes. then Serve the soup. Traditionally it is accompanied by this recipe of harira, Ramadan soup, dates and dried figs. It is also usually flavored with a pinch of aged butter, in the same tureen or on the plate.