The Harira of “Amazigh” origins dates many years back. it’s various ways of preparation and evolved over time within the various regions of Morocco. for instance, there’s the “Marrakech Harirah” regarding the red city of Marrakech, and there’s also the “oujda” of the town of oujda, and therefore the “Fassiyah” from the town of Fas. Despite time; this soup remains considered a staple within Moroccan cuisine, especially during the holy month of Ramadan.
It is known for its high nutritional value, because it is rich in vitamins and animal and plant proteins; which makes it an entire meal.
Harirah soup is so popular; it’s served in most top restaurants and hotels of Morocco, and since it’s one among Ramadan’s main recipes; it’s usually served with dates and “chebakia” dessert, yet it’s served with hot bread and boiled eggs in some areas of Morocco
Ingredients:
1 medium onion (grated)
2 tomatoes (seedless, peeled, and grated)
1 cup celery (chopped)
1 cup parsley and coriander (chopped)
200 grams of meat (cut into small pieces)
1 cup of chickpeas (soaked overnight)
1 cup of lentils
1 cup of dried fava beans (optional)
3 tablespoons ingredient
3 tablespoons rice or vermicelli pasta
1 cup flour
Salt consistent with a preference
1 teaspoon ground black pepper (according to preference)
1 tablespoon ginger (grated)
1 tablespoon turmeric powder
Pinch of saffron
3 tablespoons ghee or butter, or 3 spoons of vegetable oil
3 liters of water.
Preparation:
– Soak chickpeas in water overnight. (Keep or remove skin consistent with preference) skip this process if using only quinoa
– during a cooking pot, add ghee or oil, onions, and meat and fry for 3 minutes
– Add celery, coriander, parsley, beans, tomatoes, saffron, salt, pepper, and dry fava beans (optional). Mix and keep stirring for an additional 3 minutes.
– Add 3 L of water and let it cook until meat
and chickpeas are tender enough.
– during a separate bowl, mix flour and water until you get a rather thick and smooth batter. Leave aside.
– confirm the meat is cooked through. Add ingredients to the soup and blend well.
– Gradually add the flour smooth batter to the soup, keep stirring nonstop for 10 minutes. confirm to combine alright to avoid flour lumps from forming. (Very important step
– Add rice or vermicelli pasta and let it simmer on low heat for about 10 minutes.
– Serve along with side dates and chebakia sweets
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