By Layla Dahamou
By Layla Dahamou
Taroudant – Moroccan soup or Harira used to be among the regular and necessary food served in breakfast for most of Moroccans.
In the south-east regions of Morocco, it is usually served with dates and in some Moroccan cities it is served with Chebakia, very sweet and honeyed cookies.
Nowadays, Moroccan families prepare Harira occasionally, and more often for dinner. However, during the holy month of Ramadan, Harira is an indispensable meal along with other delicious food to be served for breaking the fast.
Harira is the typical meal that gives Ramadan a Moroccan touch and identity.
Ingredients: for 5 persons.
A quarter kilo of meat, chopped into small cubes. (optional)
100 grams lentils.
200 grams dry chickpeas soaked before night.
100 g dry fava beans.
2tbs minced celery.
1tbs minced parsley.
1tbs minced coriander.
1 chopped onion.
4 grated tomatoes.
40 grams vermicelli.
100 grams of white flour mixed in a blender with a cup of water.
A quarter cup of oil.
1 tsp of butter.
2 tbs of tomatoes paste or canned tomatoes.
½ tsp black pepper.
1 tsp ginger.
½ tsp cinnamon.
½ tsp of salt and of course salt to taste.
½ tsp turmeric or saffron.
Method of preparation:
In a pot of about six liters size (preferably a pressure cooker), put oil, meat and onions.
Place the pot on the stove over a low fire, and stir gently till meat and onions are slightly fried.
Add all the ingredients — except flour and vermicelli– then add nearly four liters of water, and close the pressure cooker for an hour.
Let the pot over very low heat, adding gently flour that is previously mixed in a blender, and stir well then add vermicelli.
Leave the pot (uncovered) over the fire for another half an hour over low heat with constant stirring.
Serve in small bowls, preferably with some dates.