Harira - thick pepper soup, which is a symbol of Moroccan fasting. Almost every Moroccan ends the evening of Ramadan with fresh milk and dates, followed by a plate of this soup. The ideal harirah is moderately spicy, very thick, aromatic and hot. There are dozens of recipes for its preparation.
Pick your recipe
You will need
-
- 200 g chickpeas;
- 400 g of red lentils;
- 500 g of mutton;
- 2 tomatoes;
- 50 g of olive oil;
- 3 stalks of celery;
- 3 onions;
- ginger root;
- 2 cloves of garlic;
- 1 tsp turmeric;
- parsley greens;
- 1.5 l of broth;
- 0.5 tsp cumin;
- 1 tsp coriander;
- 0.5 tsp ground chili;
- salt;
- ground black pepper;
- 1 lemon
- hazelnut.
Instruction manual
1
In the evening, soak the chickpeas in cold water, and in the morning rinse it thoroughly, peel it and cook until half ready. Be sure to taste it so that it is not too soft and boiled.
2
Cook the meat broth. Cut the meat into small pieces, put in a pot of boiling water, salt and cook until cooked. Then remove the pan from the heat and remove the meat from the broth.
3
Wash tomatoes, scald with boiling water, peel seeds and peels, cut into cubes. Finely chop the celery stalks, cut the onion in half rings.
4
At the bottom of a large pot, pour a little olive oil, put celery and onions. Fry them over low heat for five minutes, then add grated grated and chopped garlic. Fry for a couple more minutes, put turmeric and finely chopped parsley.
5
Then pour in a pan with vegetables and a half liters of broth and let it boil. After boiling, send 2/3 of the lentils into it, and leave 1/3. Cook for thirty minutes over medium heat, add the tomatoes.
6
Pour the soup into a blender, mashed for thirty seconds. Then pour back into the pan, let it boil, remove the foam, add coriander and cumin. Put the remaining lentils, chilli, salt, pepper and cook for ten minutes.
7
Wash lemon, peel and squeeze juice out of it. Add it to the hariru with chopped zest. A couple of minutes before cooking, put the chickpeas in the soup, remove it from the heat and let it brew.
8
Put the nuts in a frying pan, put in an oven preheated to 180 degrees for ten minutes, so that they are well browned. Then remove them, put them on a board and cover with a napkin. Grind the cooled nuts with a rolling pin, mix with cumin.
9
Cut the boiled meat into small pieces. Serve meat and nuts separately on the table. Mix them in a bowl with soup just before the meal.