Tuesday, February 5, 2013

Harira (Morocco/Maghreb Traditional Soup) الحريرة

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.

  • 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.