Accueil Savory Harira

Harira

Catégorie : SavoryUncategorized

This is the Harira, this incredible Moroccan soup with chickpeas, meat, tomatoes, parsley and coriander. There’s nothing complicated about it, you just need to put all the ingredients together. But with dates and some honey cakes, it’s truly ecstatic! The temperatures are not yet perfect, so it’s time to enjoy warming up with this exquisite dish. Thanks again to Kenza and Touria for teaching me how to prepare harira the right way! And thank you Touria for this pretty little marrakchi bowl that I had cracked on!

Recipe of the harira (for 6 to 8 persons):
-2 onions
200g of beef (chuck or bourguignon meat)  (+1 or 2 marrow bones if desired)
-300g of swollen and peeled chickpeas (more or less 150g dry)
-30g of celery leaves
-45g of parsley
-70g of coriander
-4 tomatoes
-1 teaspoon ginger powder
-1/2 teaspoon ground black pepper
-the tip of a knife of orange coloring (it is a very common food coloring in the Moroccan kitchen, but we can do without it…)
-1/2 teaspoon turmeric
-1 tablespoon of soft butter
-1 pinch of cinnamon (in the north of Morocco)
-170g of flour
-3 large tablespoons of tomato paste
-1 gold cube
-1/2 cube of smenn
-3 liters of water

Here are the chickpeas. They should be left to swell overnight and then peeled (peeling can be dispensed with, but peeling doesn’t take much time and guarantees a top quality harira!) 


Put the beef and onions, cut into small pieces, in a large casserole dish. 




Add the 300g of swollen and peeled chickpeas.




Chop parsley, celery leaves and coriander finely. 






Add to the casserole.





Mix well. 




Add salt. 






Spices: coloring (optional) turmeric, ginger and pepper. 




Add the butter. 




Then 2.5 liters of water (out of the 3).






Meanwhile, prepare the tomatoes: cut them into pieces. 


Put them in a pan of cold water and put it on moderate heat.



When the water boils, let cook for 5 minutes.




Drain the tomatoes and put them in a puree or sieve.



Recover the pulp without the seeds and the skin.






Add the tomato to the casserole. In the picture, the pot was too small, because we add more water afterwards. I had to change to a bigger one. You might as well anticipate right away!




Close the pot and cook for 25 minutes under pressure. 

Note from Bernard:
if you don’t have a pressure cooker, you will have to cook with a lid until the meat is well done: about 1h-1h15.




The soup already smells great, but it’s not over yet!




Mix the tomato paste with a little water and add it. 





Add also the gold cube and the half cube of smenn (optional because not so easy to find). 




Put the flour with the remaining 500ml of water and mix well.



Pour this mixture into the pot. 




Return to a boil, uncovered, for about 30 minutes, making sure the bottom does not stick. 
Add a little chopped cilantro and parsley (a good handful in all!) at the end of the cooking time.




This time it’s ready! You should not mix the harira too much with a metal spoon, rather with a wooden one and only when necessary. We risk “slicing” the soup and taking away all its velvety texture!




Here is Kenza who stayed to teach me all these wonders with Touria! 


All that’s left to do is to taste it.


To taste the harira in the rules of art, it will be necessary to drink it with dates and some “mkharkas”. The sweet and salty mix is sensational! 

For the recipe of mkharkas it is HERE!


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