Moroccan harira soup is a type of soup that the Maghreb is famous for, and is usually served in the blessed month of Ramadan because this soup contains many healthy and beneficial nutrients for the human body.
Moroccan cuisine is one of the most famous in its diversity, due to the interaction of the Maghreb countries with other countries of the world since ancient times, as it is a mixture of Arab, Berber, Middle Eastern, Maghreb, African and Mediterranean cuisines.
Moroccan cuisine is characterized by its extensive use of spices in its Moroccan dishes and foods, as it began thousands of years ago to import spices, along with many other materials, including olives, mint from Meknes, lemon and oranges from Fez, as for spices, they include cumin, red pepper, and Qasbour. coriander, parsley, sesame seeds, and anise seeds.
Among the most famous Moroccan Amazigh foods are couscous, tagine, pastilla, Harcha, and Bisara, along with harira soup, which, despite its classification as a soup, is one of the main pillars of Moroccan cuisine, with different methods of preparation from one region to another in Morocco, we present to you the following method Quick and easy to prepare harira soup.
Moroccan harira soup
Every country in the world has its own popular dishes, which indicate the popular heritage of their ancestors. Moroccan harira soup is one of the main and basic soups and dishes in the Kingdom of Morocco, as it is a pillar of Moroccan cuisine, This pillar is famous for its great cooking in the holy month of Ramadan, as it is considered a complete and appetizing meal.
It also contains many countless benefits, because it contains many types of vegetables, meat, and oil, and according to the delicious food website, the calorie meal contains two hundred and fifty grams and four hundred and twenty grams of calories, and in this article, we will talk about the components of And the method of preparing the popular Moroccan dish Harira soup.
Moroccan harira soup recipe
- Four litres of water.
- 125 grams of lentils.
- 125 grams of white flour mixed with a glass of water in the electric mixer.
- 150 grams of chickpeas, where chickpeas are soaked for twelve hours in the water, after which we remove their skin.
- 125 grams of fine vermicelli.
- 1/4 of a kilo of veal or lamb, cut into small cubes.
- 1/2 a kilogram of chopped tomatoes in an electric blender.
- Half a cup of chopped green coriander.
- Half a cup of chopped green parsley.
- 1/4 of a glass of olive oil.
- Half a cup of chopped celery.
- Two medium-sized onions, finely chopped.
- Four tablespoons of canned tomato paste.
- Half a teaspoon of cinnamon.
- A teaspoon of ghee.
- A teaspoon of ginger.
- A small spoonful of black pepper.
- One and a half tablespoons of salt, or to taste.
How to prepare
- We bring a large pressure cooker, put it on the fire, put olive oil in it to heat, then add: onions, ginger, meat, parsley, salt, coriander, black pepper, cinnamon and celery, with constant stirring for five minutes.
- Then add the tomatoes mixed with the electric mixer, chickpeas, ghee, lentils, tomato paste, and water, stir them a little, then close the pressure cooker tightly, for an hour.
- After an hour, we remove the pot from the fire, remove its cover, then put the pot on the fire again, but the fire is quiet, then add: flour mixed with water in the electric mixer, and vermicelli, stirring well.
- We leave the pot on low heat for half an hour, stirring continuously from one minute to the other.
- We remove the pan from the heat and serve the harira soup hot in a large yoghurt.
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Moroccan oat harira soup
- Five hundred grams of lamb chops.
- Half a cup of oats.
- Three onions.
- Three islands.
- A grain of turnip.
- A piece of potato.
- Piece of celery.
- Three fresh tomatoes.
- A piece of zucchini.
- Two tablespoons of tomato paste.
- A bunch of chopped coriander.
- A small spoon of salt.
- Half a teaspoon of ground black pepper.
- Cinnamon stick.
- Three tablespoons of vegetable oil.
- A teaspoon of ground caraway.
- One and a half cups of hot water.
Ingredients for decorating:
- Ground coriander.
- Dried mint.
- Crushed caraway.
How to prepare
- Put the potatoes with tomatoes, carrots, turnips, leeks and zucchini in a deep saucepan with the addition of an amount of water and a small pinch of salt, and boil the vegetables over medium heat and leave them until they are completely cooked.
- Remove the vegetables from the heat, transfer them to a deep bowl, and grind and stir them together.
- Put olive oil in another saucepan, add chopped onions with meat, celery and parsley, season the mixture by adding spices, and saute the mixture well with the oil, stirring occasionally. Add tomato paste to the mixture and stir gently, then add the ground vegetable broth to the mixture in the pot, and stir all the ingredients together.
- Leave the harira mixture until it is cooked, then add the oats, stir, and cook the harira soup with the oats for an additional five minutes until the oats are cooked.
- Remove the harira soup with oats from the fire, pour it into suitable serving dishes, decorate it with coriander, caraway and dry mint, and serve it hot.