Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, traditional harira soup. One of my favorites. For mine, I am going to make it a little bit unique. 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 in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Traditional Harira Soup is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have traditional harira soup using 18 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Traditional Harira Soup:
- Take lamb, cubed
- Take green lentils
- Prepare chickpeas
- Get onion, chopped finely
- Make ready celery, chopped finely
- Prepare tomato paste, diluted with a little bit of water
- Take tomato juice
- Take flour
- Get vermicelli, handful
- Get bunch of coriander, chopped finely
- Prepare bunch parsley, chopped finely
- Prepare lemons, cut into wedges
- Make ready oil
- Prepare turmeric
- Get saffron threads
- Make ready cumin
- Make ready black pepper to taste
- Take 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.
Steps 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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