Harira is a Moroccan soup well known in our region, seen the ingredients it contains, it is energetic and can be considered as a complete meal, In Morocco and during the holy month of Ramadan, this traditional soup is the dish of the break fasting. That said, it is also consumed frequently throughout the year, especially in winter. Many restaurants and hotels offer the Moroccan Harira in their menus. It is served with dates, boiled eggs and some sweet pastries including delicious Chebakia. The harira is part of an ancient tradition, inherited from an Andalusian soup, the bufertuna (buena fortuna, "good luck"). The exegetes find as early as the ninth century a seven-ingredient soup that resembles it. Inside, diced beef, mutton or chicken, legumes (lentils and chickpeas), crushed tomatoes, spices, herbs, a dash of lemon juice ... And, to bind everything , a crucial ingredient: leaven. It brings to the dish its slightly acidic taste and slightly thick texture.
What characterizes the harira, compared for example to the chorba, another soup of the Maghreb? Yeast, which replaces vermicelli, and the cooking method, in two stages.
You will need:
- Olive oil
- 3 juicy tomatoes
- 1/2 onion
- 1 spoonful of tomato concentrate
- 4 spoonfuls of flour
- 3 spoonfuls of vermicelli
- 1 egg
- Spices: salt, pepper, ginger, saffron and paprika
Start by putting in your blender: half a onion, 3 peeled tomatoes, 1 small bunch of coriander and parsley (about 50g), 1 celery stalk and a small glass of water. Mix everything well.
Moroccan Harira - Step 1
Add 4 spoonfuls of olive oil in a pressure cooker (to save time, but if you are not in a hurry you can use a cooking pot).
Moroccan Harira - step 2
Pour your mixture into the pressure cooker (or pot) and add the spices: salt to taste, 1/2 cp pepper, 1 c of ginger, 1 spoonful of paprika, 1/4 c of saffron.
Moroccan Harira - step 3
Let it sweat for a few minutes then add 4 tablespoons of lentils and the equivalent of a small glass of chickpea soaked the day before.
Moroccan Harira - step 4
Add 1/2 L of water and carefully close your pressure cooker. Let it cook over medium heat for about half an hour, then check if the lentils are well cooked it is that you have to go to the next step
Moroccan Harira - step 5
In a bowl, mix some flour and water. I would say 4 spoonfuls of flour with a glass of water, the quantities are not really important you will understand why ...
Moroccan Harira - step 6
Gradually add the flour mixture to your soup while stirring to prevent the flour sticking to the bottom. you stop when you get the consistency you want (the more you add the mixture of water and flour, the thicker the soup becomes).
Moroccan Harira - step 7
Then add 1 spoonful of tomato concentrate diluted in a small amount of water. Stir.
Moroccan Harira - step 8
Then add 3 spoonfuls of vermicelli. Beware when you add the vermicelli must stir regularly until they cook otherwise it may stick to the bottom! Do not worry, vermicelli cook quickly, 10 min big max .
Moroccan Harira - step 9
Then add 1 beaten egg to your soup and stir well for 1 or 2 minutes. Your Moroccan soup is now ready
Moroccan Harira - step 10
Serve hot with some dates, boiled eggs and chebakiya if you have some
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