Harira
Harira is a traditional Moroccan soup. Now that Ramadan draws near, It becomes an everyday necessity for every household in Morocco. This recipe could be called "Harira for 10 people!". Obviously this is a family recipe but there are plenty of other variants. You will need: - 250g lamb, diced - 250g of a mixture of dried vegetables (I use lentils, févettes and split peas) - 2 onions chopped - 100g chick peas (soaked overnight) - 100g of celery (the "core") cubed - 100g of a mixture of parsley, coriander and celery leaves
In a pressure cooker, sauté all ingredients in 3 tablespoons sunflower oil for a few minutes. Add a pinch of salt, 1 bit of saffron (or lack of turmeric for color), continue to cook before covering with 2 liters of water, close the cooker and cook on medium heat for 45 minutes to 1 hour . For my part, I put the water to boil in PRIOR to avoid a "hard reset" after returning all my ingredients.
Meanwhile, prepare the "tomato sauce by mixing: - 3 fresh tomatoes, grated (I simply rub the tomato on a coarse grater) - A 425g box of tomatoes, grated also - 2 tablespoons tomato paste - 3 tablespoons olive oil - 1 large pepper CC - 1 large CC cumin - 1 large CC paprika - 1 / 2 teaspoon ginger Mix well and set aside.
Then prepare "the tadouira" and this is actually the thickener in the soup. Mix 100 to 115g of flour with large cup of water. We must get some kind of dough liquid, the consistency of pancake batter. If lumps are formed, filter it all. (Mine is colorful but just because I have stirred with the spoon used for tomato sauce! hehehe) 
At the end of 45 minutes, check the cooking process. If the water level is inadequate and vegetables are still hard, add water and cook 15 more minutes.
Then add the tomato mixture and cook about 20 minutes.
Then add a handful of angel hair pasta, cook for 5 minutes then add the tadouira. Stir this mixture to fit without lumps and cook 5 minutes more. Once the soup has thickened (after a few bubbles), Harira soup is ready! Enjoy. 
Go back to recipes |