Print Recipe
 Harira Recipe
Harira-Moroccan soup. Although, in my opinion, calling harira soup is blasphemy. Harira is an independent hearty dish. And it's delicious, too.
Course First Course Dishes
Cuisine Moroccan Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Course First Course Dishes
Cuisine Moroccan Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Chickpeas can be taken ready-made in banks. Or dry, then it should be soaked overnight, then boil for a couple of hours and only then start cooking harira. Harira is a typical African dish that is prepared according to a simple principle: we take everything we have, cut it, throw it into a common pot and cook it until ready. However, harira has acquired some permanent elements. Outside of Morocco, you will find everything, but inside the country, you will always find chickpeas, vermicelli and lentils, plus flour for a special structure. But meat and eggs are optional. So you can remove them from the recipe and get a vegetarian dish. And I will mention spices separately - they give a special flavor and are absolutely necessary.
    Chickpeas can be taken ready-made in banks. Or dry, then it should be soaked overnight, then boil for a couple of hours and only then start cooking harira. Harira is a typical African dish that is prepared according to a simple principle: we take everything we have, cut it, throw it into a common pot and cook it until ready. However, harira has acquired some permanent elements. Outside of Morocco, you will find everything, but inside the country, you will always find chickpeas, vermicelli and lentils, plus flour for a special structure. But meat and eggs are optional. So you can remove them from the recipe and get a vegetarian dish. And I will mention spices separately - they give a special flavor and are absolutely necessary.
  2. Cut the meat into small cubes.
    Cut the meat into small cubes.
  3. Cut the onion, parsley, coriander.
    Cut the onion, parsley, coriander.
  4. And grind in a blender.
    And grind in a blender.
  5. Cut the celery.
    Cut the celery.
  6. And also grind in a blender.
    And also grind in a blender.
  7. Finely chop the tomatoes. It is also possible to grind or crush, but not necessarily because they will still fall apart.
    Finely chop the tomatoes. It is also possible to grind or crush, but not necessarily because they will still fall apart.
  8. Beat two eggs.
    Beat two eggs.
  9. Wash the chickpeas and peel them.
    Wash the chickpeas and peel them.
  10. Pour the oil into the pan and fry the meat (7-10 minutes).
    Pour the oil into the pan and fry the meat (7-10 minutes).
  11. After that, we just throw almost everything that we have prepared.
    After that, we just throw almost everything that we have prepared.
  12. Onion with herbs, celery, tomatoes, salt, pepper. Stir and simmer for 30 minutes.
    Onion with herbs, celery, tomatoes, salt, pepper. Stir and simmer for 30 minutes.
  13. You can add a little water if the liquid is not enough.
    You can add a little water if the liquid is not enough.
  14. After half an hour, add 2 liters of water, chickpeas, lentils and cook until the lentils are ready (20-25 minutes).
    After half an hour, add 2 liters of water, chickpeas, lentils and cook until the lentils are ready (20-25 minutes).
  15. Then add the vermicelli, flour diluted in water, eggs. Cook for another 5-10 minutes.
    Then add the vermicelli, flour diluted in water, eggs. Cook for another 5-10 minutes.
  16. Now we try and focus on the amount of salt, spices (if not enough, add), as well as the readiness of all other ingredients. And, most importantly - the consistency of harira, it, due to flour, should turn out thick, somewhat resembling jelly.
    Now we try and focus on the amount of salt, spices (if not enough, add), as well as the readiness of all other ingredients. And, most importantly - the consistency of harira, it, due to flour, should turn out thick, somewhat resembling jelly.
  17. Serve by squeezing a little lemon into a plate. Bon appetit.
    Serve by squeezing a little lemon into a plate. Bon appetit.
0 0 votes
Article Rating
       

Related posts:

Amazingly aroma Pea Soup Recipe Marseille Fish Soup “Bouillabaisse” Recipe Soup with Lentils “Velvety” Recipe Soup with Buttered Garlic Dumplings Recipe Italian Soup with Lentils, Vegetables and Meatballs Recipe Uzbek Shurpa Recipe Frittatenzuppe Recipe Lenten Pea Soup with Mushrooms Recipe Lenten Potato Soup with Rice Recipe Vegetable Soup with Cod Recipe Provencal Soup “Pistou” Recipe Mili-Julie Sabji ka Soup Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments