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Harira…A Moroccan Soup..

While watching TV the other day, I was inspired to try out Harira, a traditional Moroccan soup.It is mostly popular during the month ofRamadanwhen it is frequently served to break the fast at sunset.After a lot of search on the net I zeroed in on the recipe found in allrecipes contributed by Usman. This was definitely a soup with a difference. You know how much I love challenges. Even though making this was not a challenge, facing my boys with bowls of Harira was definitely one.

If you are looking for a soup with a difference, I would definitely suggest this. It’s a wholesome meal. The original recipe calls for lamb meat, but I omitted it as I wanted to prepare the vegetarian version.

Source: Usman

Harira...A Moroccan Soup..

While watching TV the other day, I was inspired to try out Harira, a traditional Moroccan soup.It is mostly popular during the month ofRamadanwhen it is frequently served to break the fast at sunset.After a lot of search on the net I zeroed in on the recipe found in allrecipes contributed by Usman.

Ingredients
  

  • 450 gms Lamb Meat (I omitted meat)
  • 1 teaspoon Turmeric powder
  • 1 - 1/2 teaspoons black pepper Ground
  • 1 teaspoon cinnamon Ground
  • 1/4 teaspoon ginger Ground
  • 1/4 teaspoon Cayenne pepper
  • 2 tablespoons Margarine (I used butter)
  • 3/4 cup celery Chopped
  • 2 Onion chopped
  • 1/2 cup coriander leaves Chopped fresh
  • 800 gms tomatoes Diced
  • 7 cups Water
  • 3/4 cup lentils Green
  • 425 grams garbanzo beans Cooked (chick peas)
  • 110 gms Vermicelli Noodles /
  • 2 eggs Beaten
  • 1 lime Juice of
  • to taste Salt

Instructions
 

  • Non-Vegetarian Version:.
  • Place the lamb, salt, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and coriander leaves into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let it simmer for 15 minutes.
  • Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
  • About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let it cook for about 10 minutes until the noodles are al dente. Stir in the lime juice and eggs, let eggs cook for a minute.
  • Vegetarian Version:.
  • In a pan heat butter and saute the onions till wilted. Add the celery, ginger, turmeric powder, cinnamon, pepper, coriander leaves and mix well. Saute for 2 minutes. Add the diced tomatoes, mix well and let it simmer for 15 minutes. Add water and lentils and simmer till the lentils are cooked. Add the cooked chick peas, salt and noodles and cook further 10 minutes till noodles are 'al dente'. Stir in the lime juice and cook for a minute. Serve hot immediately.

Notes

Note:
I added a handful of chopped mint leaves and beaten eggs as well.
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