HOW TO MAKE HARIRA

HOW TO MAKE HARIRA ?

Th Harira isi most delecious dish about moroccan people and they make it every single day in Ramadan - but you can eat it any time like aminah said , also you can eat with date and lemon it gonna be more delecious 

Now how to prapare it ?

 1 lb. lamb, cut into small cubes (ground lamb can be used as an alternative)

1 tsp sweet paprika

1 tsp turmeric

2 tsp cumin powder

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp of Moroccan saffron (“racine moulue” – not the crazy expensive stuff)

1/2 cup each of fresh chopped parsley (flat leaf) and coriander

2 tbsp butter

2 onions, chopped into cubes

1 can of tomatoes (2lb sizes) chopped (note: 5 large ripe tomatoes with skin removed, seeded and chopped into cubes, can be used instead)

1/2 cup of lentils

1 cup of chickpeas (preferably bought dried and soaked overnight. The 1 cup measurement should be the soaked version)

1/4 cup rice

1 tbsp of flour

salt and pepper to taste

Optional for celiacs (people with gluten intolerance): 2 eggs, beaten with a squeeze of lemon juice, to thicken the soup.

Directions:

-Take a large soup pot and add the meat, lentils, spices, butter, onion and fresh herbs and 7 or 8 cups of water and stir over high heat until the pot is brought to a boil. Include the chickpeas if you have soaked them overnight. If you are using canned chickpeas, you’ll add them later.

-Lower the heat and simmer for 30 minutes. If you are using canned chickpeas, add them after the 30 minute simmer is up.

-In a bowl, dissolve the flour in 1 cup of water and then add to the soup pot after it has simmered, stirring frequently. Add your tomatoes now, as well as salt and pepper.

-Raise the heat again and when your soup is back to a boil, add your rice. Lower heat once more to a simmer for another 30-45 minutes.

-For those with celiac, don’t add the flour and when ready to serve and the soup is at a steady simmer, stir the eggs into the broth slowly, to create nest-like strands of egg that will thicken the soup.

With the lamb, the soup makes for a perfect warm snack on a fall or winter afternoon. Bon appetit!