Moroccan (Harira) soup
Each country in the world has its own popular meals, and indicates the heritage of their ancestors, and Moroccan harira soup is considered one of the main and basic soups and meals in the Kingdom of Morocco, as it is a pillar of Moroccan cuisine, and this pillar is famous for cooking it greatly in the blessed month of Ramadan, because it is considered a complete meal, and appetizing. It also contains many countless benefits, because it contains many varieties of vegetables, meat, and oil, and according to the site of delicious foods, the Harira meal has four hundred and twenty grams of calories, and today ladies and gents we will talk about the ingredients and method of preparing this popular Moroccan soup.
Moroccan harira
ingredients
- 4L of water.
- 125 grams of lentils.
- 125 grams of white flour mixed with a glass of water in an electric mixer.
- 150 grams of chickpeas, where the chickpeas are soaked for twelve hours in water, after which we remove the husk.
- 125 grams of thin vermicelli.
- A quarter kilo of veal or lamb, cut into small cubes.
- Half a kilogram of chopped tomatoes in a blender.
- Half a glass of chopped green cilantro.
- Half a glass of chopped green parsley.
- A quarter cup of olive oil.
- Half a glass of chopped celery.
- Four tablespoons of canned tomato paste.
- Half a teaspoon of cinnamon.
- A teaspoon of obesity.
- A teaspoon of ginger.
- A small spoonful of black pepper.
- One and a half tablespoons of salt (if you wish).
how to :
We prepare a large pressure cooker, put it on the fire, and put olive oil in it to warm it, then add: onions, ginger, meat, parsley, salt, coriander, black pepper, cinnamon, and celery, with continuous stirring for five minutes. Then add the tomatoes mixed with an electric blender, chickpeas, ghee, lentils, tomato paste, and water, stir them a little, then close the pressure cooker tightly, for an hour. After this, we remove the pot from the heat, remove its lid, then put the pot on the fire again, but this time with low fire, then we add: the flour mixed with water in the electric mixer, and the vermicelli, while stirring well. We leave the pot on a low fire to boil for half an hour, with continuous stirring from one minute to the next. Remove the pot from the heat, and serve the harira hot in a large bowl.
