Harira
Harira is the traditional soup of Morocco, It is popular as a starter.
During Ramadan, Harira is traditionally the dish to break the fast. However, it is served throughout the year, and consumed frequently, especially during the winter.
Key info
- Difficulty : 4/5
- Prep time : 30 min
- Cook time : 40 min
- Serves : 8
Ingredients :
- 250g lamb diced
- 1 teaspoon of ginger
- 50 g of lenses
- 1 onion, chopped
- 1 teaspoon of ghee "smen"
- 40 g vermicelli
- 1 teaspoon of turmeric
- 1 teaspoon of pepper
- 1 bunch of cilantro
- 1 bunch celery, chopped
- 2 teaspoons of salt
- 1 bunch of parsley
- 3 liters of water
- 100 g chickpeas, soaked overnight
- 500 g grated tomatoes
- 4 tablespoon of tomato paste
- 150 g flour
- juice of 1/2 lemon
- 2 glasses of water
- 1 teaspoon chopped cilantro
- 1 teaspoon of chopped celery
Preparation of tedouira :
- Mix in a récipiant, flour, water and lemon juice to make a paste liquid and homogeneous.
- Cover the dough and let it rest for a few minutes in a warm place until it rises.
- Whisk tedouira before use by incorporating a little water so that it again becomes liquid.
- Rinse and peel the chickpeas.
- Sort and wash lentils.
- Cut the meat into pieces.
- In a saucepan, cook over medium heat meat, lentils, onion, grated tomatoes, chickpeas, coriander, parsley, celery, spices, ghee "smen" and 2 liters of water
- After boiling, cook over medium heat until the chickpeas are tender. Wet the pot with a quart of warm water.
- Add tomato paste and stir for 5 minutes.
- Add tédouira sufficient for a smooth and velvety harira.
- Cook harira low heat, stirring until the foam formed by the tédouira disappears completely (you can remove it with a spoon).
- 5 minutes before removing the harira from heat, add the noodles and sprinkle harira with coriander and celery.
Our Advice :
The harira is generally eaten with dates.
Comments...
By saazan
in Morocco? it depends on the quality of the restaurant, usually between 2$ for the cheapest (popular) and 10$ for the expensive o
By Amin