Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, traditional harira soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Harira is a classic Moroccan comfort soup made with tomatoes, lentils, chickpeas, fresh herbs, dried spices, and meat, making it a filling and satisfying dish. Although served year-round, it is particularly popular for breaking the fast during Ramadan. Harira, a savory Moroccan soup made with dried legumes — lentil, chickpeas, fava beans — is traditionally cooked with lamb or lamb broth, but this version is vegetarian. Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat.
Traditional Harira Soup is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Traditional Harira Soup is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook traditional harira soup using 18 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Traditional Harira Soup:
- Make ready lamb, cubed
- Make ready green lentils
- Get chickpeas
- Prepare onion, chopped finely
- Take celery, chopped finely
- Get tomato paste, diluted with a little bit of water
- Take tomato juice
- Get flour
- Get vermicelli, handful
- Make ready bunch of coriander, chopped finely
- Make ready bunch parsley, chopped finely
- Prepare lemons, cut into wedges
- Get oil
- Make ready turmeric
- Make ready saffron threads
- Make ready cumin
- Take black pepper to taste
- Prepare salt to taste
Soups are ideal for fast-breaking during Ramadan. This Moroccan bean soup features lentils and garbanzo beans in an herb-seasoned beef stock. Harira (Arabic: الحريرة al-ḥarīra, Berber languages: ⴰⵣⴽⵉⴼ azkif) is a traditional Moroccan and Algerian soup. It is popular as a starter but is also eaten on its own as a light snack.
Instructions to make Traditional Harira Soup:
- Heat the oil in a deep saucepan and add in the meat, turmeric, saffron, coriander, parsley, onion and celery. Season with salt and stir.
- Add in a cup of water and stir over low heat for 5 to 10 minutes.
- Pour 2 liters of boiled water over the meat mixture and add in the lentils and chickpeas. Simmer covered over low heat for about 50 minutes.
- Then add in the tomato juice, tomato paste and cumin and cook for another 20 minutes.
- Meanwhile, in a bowl mix the flour with half a liter of cold water. Whisk well to prevent the formation of lumps and strain.
- Pour the flour and water mixture over the soup and mix slowly to prevent lumps.
- Finally, add in the vermicelli and stir constantly for about 5 to 10 minutes. By then you should have a thick soup.
- To serve, squeeze the lemon over the harira soup.
Harira (Arabic: الحريرة al-ḥarīra, Berber languages: ⴰⵣⴽⵉⴼ azkif) is a traditional Moroccan and Algerian soup. It is popular as a starter but is also eaten on its own as a light snack. There are many variations and it is mostly served during Ramadan, although it can be made throughout the year. It is also part of the Maghrebi cuisine, where lemon juice and egg is added. Then this Moroccan chickpea and lentil soup (Harira) is just for you.
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