Difference between revisions of "Harira"
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# The night before making this soup, be sure to soak the [[chickpeas]] overnight so they blend well with the other ingredients. | # The night before making this soup, be sure to soak the [[chickpeas]] overnight so they blend well with the other ingredients. | ||
# When preparing the soup, firstly prepare the ingredients, chopping them all finely. | # When preparing the soup, firstly prepare the ingredients, chopping them all finely. | ||
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# Leave for another couple of minutes and serve. | # Leave for another couple of minutes and serve. | ||
| − | [[Category:Moroccan | + | [[Category:Moroccan cuisine]] |
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[[Category:Celery Recipes]] | [[Category:Celery Recipes]] | ||
[[Category:Chickpea Recipes]] | [[Category:Chickpea Recipes]] | ||
Latest revision as of 15:52, 11 July 2012
Description
Harira is the soup that is most frequently associated with authentic Moroccan cuisine. It is a delicacy in Morocco and has its own unique flavor guaranteed to make you want more!
- This recipe serves 4 – 6 people.
Ingredients
- 1 cup chickpeas
- 1 cup lentils
- 1 cup dried peeled fava beans
- 1½ cups white flour
- ½ cup oil
- ½ cup rice
- ½ cup vermicelli
- 2 tablespoons tomato paste
- 1 lb plum tomatoes, peeled
- 1 medium onion
- 1 bunch fresh cilantro
- 1 small bunch parsley
- 2 sticks celery
- 4 quarts water (continue to add water as it evaporates)
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon kharqoum
- 1 tablespoon salt
- 2 cloves garlic
Procedures
- The night before making this soup, be sure to soak the chickpeas overnight so they blend well with the other ingredients.
- When preparing the soup, firstly prepare the ingredients, chopping them all finely.
- Put them all together, with the water, in a large pot.
- Do not add the vermicelli and flour at this stage.
- Let the soup boil for 40 minutes.
- Add the vermicelli when the chickpeas are cooked and leave the mixture on the heat.
- Mix the flour in a bowl with enough warm water to make it liquid and, making sure there are no lumps, add some lemon juice and pour it into the pan and stir simultaneously.
- After a few more minute, the soup will start to thicken.
- Leave for another couple of minutes and serve.
