Harira is a thick, peppery soup that is a symbol of Moroccan fasting. Almost every Moroccan ends the Ramadan evening with fresh milk and dates, followed by a bowl of this soup. The ideal harira is moderately spicy, very thick, aromatic and hot. There are dozens of recipes for its preparation.
It is necessary
-
- 200 g chickpeas;
- 400 g red lentils;
- 500 g of lamb;
- 2 tomatoes;
- 50 g olive oil;
- 3 stalks of celery;
- 3 onions;
- ginger root;
- 2 cloves of garlic;
- 1 tsp turmeric
- parsley;
- 1, 5 l of broth;
- 0.5 tsp cumin;
- 1 tsp coriander;
- 0.5 tsp ground chili;
- salt;
- ground black pepper;
- 1 lemon;
- hazelnut.
Instructions
Step 1
In the evening, soak the chickpeas in cold water, and in the morning rinse it thoroughly, peel it and cook until half cooked. Be sure to try the taste so that it is not too soft and boiled.
Step 2
Prepare meat broth. Cut the meat into small pieces, place in a saucepan with boiling water, salt and cook until tender. Then remove the pan from the heat and remove the meat from the broth.
Step 3
Wash the tomatoes, scald with boiling water, peel and cut into cubes. Finely chop the celery stalks, cut the onion into half rings.
Step 4
Pour some olive oil, celery and onions into the bottom of a large saucepan. Fry them over low heat for five minutes, then add finely grated ginger and chopped garlic. Fry for a couple more minutes, add turmeric and finely chopped parsley.
Step 5
Then pour one and a half liters of broth into a saucepan with vegetables and let it boil. After boiling, put 2/3 of the lentils into it, and leave 1/3. Cook for thirty minutes over medium heat, add tomatoes.
Step 6
Pour the soup into a blender, purée for thirty seconds. Then pour back into the pot, let it simmer, skim off, add coriander and cumin. Add leftover lentils, chili, salt and pepper and cook for ten minutes.
Step 7
Wash the lemon, peel and squeeze the juice out of it. Add it to the harira along with the crushed zest. A couple of minutes before cooking, put the chickpeas in the soup, remove it from the heat and let it brew.
Step 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 take them out, put them on the board and cover with a napkin. Chop the cooled nuts with a rolling pin, mix with cumin.
Step 9
Cut the boiled meat into small pieces. Serve meat and nuts separately. Mix them in a bowl of soup just before you eat.
