Bismillahir Rahmanir Raheem,
Assalam alaykum wa rahmatullahi wa barakettu,
Firstly, I would like to wish you all a very productive and blessed Ramadhan. I pray we all fulfill our obligations and exceed them, may Allah swt accept them from us and give us the strength and steadfastness to complete this special month with the same energy, excited attitude and intentions as we entered it with, ameen.
Ramadhan isn't Ramadhan in a Moroccan household without the Harira. The Aroma of this broth type soup rises from almost every household rich or poor every day of this blessed month. It is famously known to consist of red meat stock made from bones, meat, onion, tomatoes, celery & greens, chick peas or brown lentils or both, vermicelli and a corn flour mix.
Moroccans are quite strict concerning this popular soup's ingredients, so much so that without anyone of the above ingredients this soup isn't really classed as Harira!
- 1/4 kilo Halal lean Beef cut small - (you can also use minced meatballs as an alternative)
- 1 large Onion - chopped small
- 1/2 batch of chopped fresh parsley - washed and chopped very finely.
- 1/2 batch of Coriander - washed and chopped very finely.
- 1 large or 2 small sticks of Celery - washed and chopped very finely.
- 3-4 table spoons Tomatoe Puree -
- 3-4 Fresh Tomatoes - washed peeled and chopped small.
- 1 tinned can of chick peas - or you can use 1 cup of raw chick peas but wash and soak before cooking
- 2 pints of beef or lamb stock - previously made from bones or you can add the bones in to cook with meat in one go
- Salt and Pepper to taste -
- 1 tsp ground ginger & Coriander powder -
- 1 tsp Tumeric or Safron -
- 3-4 tblsp Olive oil -
- 1/2 lemon juice -
- 1/2 cup of vermicelli pasta noodles -
- 1/2 cup brown lentils - washed and soaked
- 2 tblsp Corn flour mixed with water -
- 2 Eggs - optional
- 1 beef of lamb stock cube -
- 1 tsp Cinnamon -
- Add oil to the pressure cooker or large pot and stir fry the cut meat and onions until brown.
- All the greens have to be washed & cut small, this can be time consuming so it has become a popular more modern trend to blend all the greens and sometimes even the onion if you want, together with the fresh tomatoes & paste in a blender/liquidizer with the previously made meat stock (or water, if you are adding the bones to the Harira at the same time. The secret is to not blend until smooth but just until it is small enough to seem chopped ;)
- Add this blended mixture to the fried meat and onions and then add your spices and lemon juice. (Sorry I added my spices earlier ;)
- If your adding the bones to the Harira you can do so now and if your using raw chickpeas and lentils add these too at this point. Then close the pressure cooker and cook for 30-40mins from 1st blow. If you are using a standard pot then just cover and leave to boil until meat is tender and chickpeas & lentils are soft.
- When you open the pot the soup may have evaporated a bit so now you may add more water to the preferred consistency then check and amend salt and seasoning.
- If you are using tinned chickpeas, drain them, peel off the skin and wash then add to the soup now, boil until slightly softer.
- Traditionally at this point we scramble the 2 eggs slightly and then add to the soup stirring occasionally just so its evenly separated but not too small and stringy. Personally we as a family enjoy our Harira served with boiled egg, so I tend to skip the last bit normally but I did add this to half my soup afterwards for the pictures ;)