Harira is a traditional soup of Morocco served in Ramadan at Iftar and on weddings. It is also popular in Algeria, Tunisia, Libya, Mauritania (Maghreb) and neighbouring countries.
Ingredients:
Ingredients:
- Meat (Mutton/Chicken) small cubes 1/4 kg (250 g)
- Chickpea (Garbanzo beans/Kabuli Channa) 100g
- Pasta vermicelli broken 100g
- Olive oil/ Butter 2 tablespoon
- Tomatoes chopped 3-5
- Onion chopped 1
- Ginger chopped 1 teaspoon
- Fresh Cilantro (Coriander) leaves chopped 1 tablespoon
- Fresh Parsley leaves chopped 1 tablespoon
- Fresh celery stalk 2
- Lemon juice 2 teaspoon
- Egg beaten (optional) 1
- Salt to taste
- Black pepper powder 2 teaspoon
- Paprika powder 1/4 teaspoon
- Haldi powder 1/2 teaspoon
- Cinnamon powder 1/2 to 1 teaspoon
- Soak chickpea for 5-6 hours, wash and drain.
- Boil in enough water , drain and keep aside.
- Now take oil in a pan, add onion and meat.
- Fry for 2 minutes, then add ginger, tomatoes and spices.
- Fry for another 2 minutes then add 4 cup water and cook on low flame.
- Add fresh coriander, parsley and celery during cooking.
- When meat is tender add boiled chickpea, pasta vermicelli and lemon juice and cook on simmering heat till pasta vermicelli are cooked.
- Now pour slowly beaten egg (optional) in portion with constant stirring.
- Delicious Harira Soup of Morocco/Maghreb is ready to serve.
