Showing posts with label Harira- Moroccan Soup. Show all posts
Showing posts with label Harira- Moroccan Soup. Show all posts

Sunday, March 17, 2024

Harira: A Delicious Traditional Moroccan Soup Perfect for Ramadan

Haira The Moroccan Soup
 Ramadan Kareem! 🌙 During Ramadan, a popular dish to prepare is Harira, a traditional Moroccan soup that’s often served to break the fast. It’s a hearty and nutritious soup made with tomatoes, lentils, chickpeas, and a blend of aromatic spices. Would you like a recipe for Harira, or is there a specific meal type you’re interested in for your Ramadan table? Perhaps something for Iftar or Suhoor?

Here’s a traditional recipe for Harira, the Moroccan soup that’s perfect for Ramadan:

Ingredients:

  • 225gms of lamb, beef, or chicken, diced
  • 3 tablespoons of olive oil or vegetable oil
  • Soup bones (optional)
  • 900 gms of ripe tomatoes (about 6 large), pureed
  • 1 handful of dry chickpeas, soaked and peeled
  • 2 handfuls of brown or green lentils
  • 1 large onion, grated
  • 1 stalk of celery with leaves, chopped
  • 1 small bunch of flat-leaf parsley, finely chopped
  • 1 small bunch of cilantro, finely chopped
  • 1 tablespoon of smen (optional)
  • 1 tablespoon of salt
  • 1 tablespoon of ginger
  • 1½ teaspoons of black pepper
  • 1 teaspoon of ground cinnamon (optional)
  • ½ teaspoon of turmeric
  • 3 tablespoons of tomato paste (mixed with 1 or 2 cups of water)
  • 3 tablespoons of broken vermicelli or uncooked rice
  • 1 cup of flour (mixed with 2 cups of water for the tedouira)
  • Lemon wedges and additional cilantro for garnish (optional)

(A tedouira is a thickening agent used in Moroccan cuisine, particularly in the popular soup Harira. It's essentially a flour and water mixture, sometimes fermented with yeast for a day or two [1]. This fermentation adds a slightly sour flavor to the soup.)

Instructions:

  1. In a large pot, heat the oil and brown the meat along with any soup bones.
  2. Add the grated onion, celery, parsley, cilantro, and spices, stirring until fragrant.
  3. Pour in the pureed tomatoes and tomato paste mixture, then add the chickpeas and lentils.
  4. Cover with water and bring to a boil. Reduce heat and simmer until the chickpeas and lentils are tender.
  5. Prepare the tedouira by mixing the flour with water until smooth. Gradually stir into the soup to thicken.
  6. Add the vermicelli or rice and cook until tender.
  7. Adjust seasoning to taste and serve hot, garnished with lemon wedges and additional cilantro if desired.

Enjoy your Harira and have a blessed Ramadan!