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Now that the cold days are here, a hot bowl of soup is a must! Harira is a staple Moroccan soup that is popular during Ramadan but also throughout the year. Check out my video in collaboration with Dada Rabia from @LaMaisonArabe who shared with us her secret Harira recipe. Try it out and let me know!
RECIPE: https://goo.gl/y2yvdz
INGREDIENTS:
100 grams beef meat, cut into small cubes
2 tomatoes
1 onion, finely chopped
50 grams chickpeas (1.8 oz.)
50 grams lentils (1.8 oz.)
30 grams rice (1 oz.)
2 tablespoon finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
2 tablespoon finely chopped fresh celery leaves
2 tablespoons tomato paste
1 1/2 teaspoon ground ginger
1 1/2 teaspoon ground turmeric
1 1/2 teaspoon ground pepper, to taste
1 teaspoon salt, to taste
5 tablespoons flour
4 tablespoons olive oil
Water
DIRECTIONS:
Step 1: Prepare the ingredients
1- Place the dried chickpeas in a bowl and cover them with water. Let them soak overnight.
2- Remove the soaked chickpeas from water and use your fingers to pinch the chickpeas and remove the peel.
3- Cut the tomatoes in half and remove the seeds. Using a medium hole grater, grate the tomatoes, then discard the skin.
Step 2: Prepare the Harira
4- In a large pot over medium high heat, heat the olive oil. Add the finely chopped onions and cook for 2 minutes. Add the meat cubes and cook for another 2 minutes until they get slightly brown.
5- Add 2 tablespoons of water, ground ginger, ground turmeric, pepper, salt, grated tomatoes, half of the finely chopped parsley, cilantro, and celery leaves.
6- Mix all the ingredients, and cook for a few minutes.
7- Add 1 liter of water, cover the pot, and bring the water to a boiling point.
8- Add the chickpeas, cover the pot, and cook them for 20 minutes.
9- Add the lentils, cover the pot, and continue cooking for another 15 minutes.
10- In a bowl, place the tomato paste, add some water and mix to dilute the paste.
11- Add the diluted tomato paste to the pot along with 1 liter of water and continue cooking for 5 minutes.
12- To thicken the soup, combine the flour and water in a bowl, this mixture is called “”Tedouira””. Whisk until the flour is completely dissolved and set aside.
13- Add the remaining chopped parsley, cilantro, celery leaves, rice, and half of the flour mixture (Tedouira) in the Harira pot. Stir until all the ingredients are well combined.
14- Cover the pot, cook on high-heat for 15 minutes while stirring regularly. You will notice the soup getting thicker. You can control the thickness of the soup depending to your taste by adding more or less of the Tedouira mixture. Serve the Harira hot with a wedge of lemon, dates, and Chebakia.
