Moroccan Harira Soup made with quinoa instead of legumes (just replace the legumes with tri- color quinoa from the original recipe) presented by Ihsan Nuri from Morocco the host of Arabic Flavour for October with traditional recipe . Since the winter season is at the door, she specifically choose a soup recipe that suits the cold weather. This authentic Moroccan soup is very popular; which I believe most of you have already heard of!
The Harira of “Amazighi” origins dates hundreds of years back. It has various ways of preparation, and evolved overtime within the different regions of Morocco. For example, there is the “Marrakechi Harirah” in reference to the red city of Marrakech, and there is also the “Wajdiah” of the city of Wajda, and the “Fassiyah” from the city of Fas. Despite time; this soup is still considered a staple in the Moroccan cuisine, especially during the holy month of Ramadan.
It is known for its high nutritional value, as it is rich in vitamins and animal and plant proteins; which makes it a complete meal.
Harirah soup is so popular; it is served in almost all top restaurants and hotels of Morocco, and since it is one of Ramadan’s main recipes; it is usually served with dates and “chebakia” dessert, yet it is served with hot bread and boiled eggs in some areas of Morocco.
#Moroccan_Harira_Soup #Arabic_Flavour #الحريرة_المغربية #نكهة_عربيه
1 medium onion (grated)
2 tomatoes (seedless, peeled and grated)
1 cup celery (chopped)
1 cup parsley and coriander (chopped)
200 grams of meat (cut into small pieces)
1 cup of chickpeas (soaked overnight)
1 cup of lentils
1 cup of dried fava beans (optional)
3 tablespoons tomato paste
3 tablespoons rice or vermicelli pasta
1 cup flour
Salt according to preference
1 teaspoon ground black pepper (according to preference)
1 tablespoon ginger (grated)
1 tablespoon turmeric powder
Pinch of saffron
3 tablespoons ghee or butter, or 3 spoons of olive oil
3 liters of water.
– Soak chickpeas in water overnight. (Keep or remove skin according to preference) skip this process if using only quinoa
– In a cooking pot, add ghee or oil, onions and meat and stir fry for 3 minutes.
– Add celery, coriander, parsley, beans, tomatoes, saffron, salt, pepper and dry fava beans (optional). Mix and keep stirring for another 3 minutes.
– Add 3 L of water and let it cook until meat and chickpeas are tender enough.
– In a separate bowl, mix flour and water until you get a slightly thick and smooth batter. Leave a side.
– Make sure the meat is cooked through. Add tomato paste to the soup and mix well.
– Gradually add the flour smooth batter to the soup, keep stirring nonstop for 10 minutes. Make sure to mix very well to avoid flour lumps from forming. (Very important step)
– Add rice or vermicelli pasta and let it simmer on low heat for about 10 minutes.
– Serve along with dates and chebakia sweets