- Lamb Meat250 Gram(s)
- Chickpeas250 Gram(s)chickpeas dipped the day before (canned chickpeas for me)
- Onion1 Piece(s)large onion
- Ghee1 Tablespoon(s)ghee (vegetable oil for me + 1 tablespoon of margarine)
- Lentils100 Gram(s)
- Coriander50 Gram(s)
- Parsley50 Gram(s)
- Celery1 Piece(s)celery stalks
- Tomato300 Gram(s)juicy tomatoes or 4 large tomatoes
- Tomato Paste150 Gram(s)
- Flour50 Gram(s)
- Ginger1 Teaspoon(s)
- Cinnamon1 Teaspoon(s)
- SaltAs needed
- Black PepperAs needed
- Saffron1 Pinch(turmeric for me)
- Rice50 Gram(s)
- Vermicelli100 Gram(s)
Head to Morocco with the Moroccan Harira more exactly Harira Fassia of the city of Fez, that I do for years now, especially in winter. It must be said that it is very tasty and rich in pulses lentils, rice, vermicelli. With this Moroccan soup we are sure to hold all day long.
Chop ingredients and cook the meat
Chop the onions, parsley, coriander and celery and mix the tomatoes (I use canned tomatoes. If not fry the fresh tomatoes and remove the skin).
In a pot, sauté the meat in small dice, add the onions, parsley, coriander and celery and let sweat a few minutes.
Add the spices (salt, pepper, ginger, saffron (turmeric for me), cinnamon), as well as the poultry cube, sauté. Add the chickpeas soaked the day before but if canned add them at the end of cooking.
Pour 2 liters of water, cook for 30 minutes.
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Add lentils and tomatoes mixed, and cook covered for 20 minutes.
Mix the flour in a bowl of water, and do the same for the tomato paste, mix it in the pot while stirring for 10 minutes. Add the rice and vermicelli as rain.
Final Harira steps
Cook for 15 minutes uncovered, stirring regularly or until rice and vermicelli cooked.
Serve the hot Harira by spraying with lemon and sprinkling with chopped coriander.
In summer with the hot weather we need more fresh salads and a quick and light meal than a soup.