The widely popular Moroccan soup called “Harira” is what you’ll smell in the afternoons of Ramadan in Morocco. With this hearty soup the majority of Moroccans break their fast; usually it comes second to drinking milk or water & eating few dates as it’s recommended in sunnah (the teachings of our prophet). Yummy I love milk & dates!! They’re just the right combination; & taste really good with this soup as well! Yumzzzz. The only thing I used to hate is that my mother used to serve it blazing hot & I hated it so much, because that means sitting there & waiting for it to get cool 😦 but soups are supposed to be hot & you’re supposed to watch it & die while waiting lol
It’s also worth noting that this soup is served also in winter nights to make you warm!
To make this wonderful soup, you’ll need:
100g of beef cut into cubes
1 chopped onion
60g of chickpeas
60g of lentils
40g parsley / coriander
2 tsp of ginger (fresh preferably)
1 tsp salt
1 tsp pepper
A pinch of cinnamon
A pinch of safran
2 mashed tomatoes
3 tbsp of tomato paste
1 tbsp of butter or ghee
Half a liter of hot water
3 tbsp of flour
180 ml water ( about 1 cup)
– Heat the butter or ghee, add the onion,meat, chickpeas, lentils, mashed tomatoes,
add all the spices, celery, and stir all together. Add the hot water & cover your pot
or pan for about 45 min or until the chickpeas & the meat is cooked. Once done,
add the tomato paste & keep stir for 10min. In a bowl whisk the flour with the
cup of water (shouldn’t have any lumps) & add it to the soup while stiring bring
it to a boil, then turn the heat to medium low. let it cook for another 10 min.
At the end add the coriander & parsley (chopped).
Serve it with dates & chabakia, it tastes even better 🙂
P.S: Some people add a little bit of rice or vermicelli just after adding the tomato
paste. And also an egg in the last boil, but I don’t like mine with vermicelli nor eggs!
Ah! one last thing we drink this usually with a wooden spoon, but I don’t have them