Harira from lamb. Recipe: Soup "Harira" - Traditional Moroccan soup

Good day, dear lovers of cooking! Today I will tell you how to cook the traditional Moroccan Harira soup. This soup is most often eaten during Ramadan (Muslim fasting) during breaking the fast. The soup includes legumes (chickpeas, lentils), a lot of greens (celery is an obligatory component), a little vermicelli, and the soup is thickened with flour.

Since we often eat legumes, I always have soaked chickpeas and lentils in my freezer. Their dose in the ingredients is given for the dry product! When chickpeas and lentils are soaked, they increase in volume. If it seems to you that this is not enough, do not be alarmed, the flour will play a role in the thickness of the soup. And the soup itself is very hearty.

For my soup, I used chickpeas and celery from the freezer:

First you need to soak the chickpeas from the freezer with boiling water, below I will explain why this needs to be done.

In the meantime, we take a large saucepan, preferably a pressure cooker (it is faster in it), put celery and soaked lentils there

The onion needs to be cut very finely, as much as you can do it. If large pieces of onion in the soup do not bother you, then you can cut not very finely.

And the chopped onion is also sent to the pan.

Now the turn has come to the chickpeas: it has already steamed enough in boiling water. Now with your fingers you need to separate the skin from the chickpea kernel:

After double heat treatment (frost and boiling water), this is easy to do. It took me 15 minutes to clean all the chickpeas. Of course, it is advisable to choose large chickpeas, then it will be faster to clean.

**Note: why clean? This is a very common question. I answer: if the chickpeas are not peeled, the soup will not be with such rich taste. Peeled chickpeas remain tough and take twice as long to cook. And without the peel, he gives his taste to the broth. Soup is simply tastier!**

So the chickpeas go to the pot too

Now put the spices tomato paste and a cube of broth (better "on the bone"). Instead of a cube, I sometimes put chopped meat, but after cooking legumes. Some cook soup on meat with a bone - but in our family they don’t like meat broths (they are hard to digest with us), so a bouillon cube is a way out.

Another important ingredient, you have already noticed, is the change.

**Note: Smen is a Moroccan spice often used in couscous, meat and chicken, Moroccan soups. Represents a butter, mixed with origan decoction and aged for at least a month at room temperature. The oil has a very specific smell, not everyone can perceive it separately, but it gives dishes a unique piquancy!**

So, without a change, harira will not be a real Moroccan harira. Now even the well-known manufacturer of dry broths Knorr produces smena cubes. Now all of the above spices end up in a pot of chickpeas. Add 4 liters of water.

**Note: to make a smaller soup - just look at the ratio of the products and reduce the dose proportionally**

If you notice, I didn’t add salt: the Moroccans put salt after cooking the legumes, I don’t know how much, but it remains a mystery to me, and I follow the recipe strictly, as I was taught :) Now we cover it all with a lid and cook until the legumes are ready.

In a pressure cooker, from the moment when the whistle on the lid started working, it took me 30 minutes. You are guided by the degree of cooking of legumes - until they become soft.

I already have my hand full on harira, so not long before the end of cooking the legumes, I will prepare a thickener for the soup from flour and water. I will prepare the thickener in a shaker (you can use a whisk or a mixer) at the rate of 1 tablespoon of flour per 1 liter of water. To do this, pour some water into a shaker:

I add flour here:

And I shake everything well until a homogeneous suspension without lumps is obtained:

When the beans are cooked, it's time to add salt to taste. Harira loves salt, unsalted harira has a completely different taste :) So, salt and add our vermicelli:

I cook for 5 minutes, then I start adding flour thickener:

You need to pour in very slowly, a little bit at a time, without ceasing to stir the soup. This is done so that the flour is evenly mixed with the broth, and does not turn into dumplings. When all the thickener is poured into the soup, do not stop stirring. Let it boil and simmer for at least 10 more minutes.

The soup is thick and hearty. It is often eaten with sweets - such an unusual combination of salty soup and sweets!

Bon appetit and new treats!

Time for preparing: PT02H00M 2 hours

Moroccan soup Harira is one of the most popular dishes of Moroccan cuisine, sort of like borscht for Ukrainians or okroshka for Russians. As a rule, it is prepared and served as the main dish in the holy month of Ramadan. At this time, harira is prepared in each house according to its own family recipe.

It is very fragrant, tasty and rich soup, try to cook it, you will surely like it too.

Harira is ideally made with lamb on the bone, but variations exist. For example, if you have an intolerance to this meat, you can replace it with beef or poultry. Also, this soup can be prepared without meat, that is, lean.

To get started, take chickpeas, fill them with cold water and leave to swell overnight. Rinse rice and lentils under running water.

Wash all vegetables under running water, cut.

Also prepare the spices according to the list.

Pour chickpeas with fresh cold water and boil until half cooked. Depending on the variety, this can take from 40 minutes to 1.5 hours. By the way, if you cook with lamb or beef, you can put them to cook with chickpeas.

About 15 minutes before the chickpeas are cooked, add the lentils and rice and cook everything together over low heat.

Pour into a saucepan with a thick bottom olive oil, add large head chopped white onion, stalked celery and bell pepper(preferably red), fry until golden brown.

Add the bird, fry it also for a few minutes.

When the meat is lightly browned, add all the spices. Stir the contents of the pan and cook for 5 minutes over low heat, you will feel a very tasty aroma.

Tomatoes should be peeled. They can be blanched in boiling water, but I prefer to grate them on a coarse grater and discard the skin.

Now pour water into the pan to the mark of 2 liters, add tomatoes, grated and peeled ginger and garlic.

When the water boils, remove the foam, after mashed tomatoes there will be a lot of it, add chickpeas with lentils and rice, salt to taste. If it's too sour, you can add brown sugar. Cook for 15 minutes, add chopped cilantro or parsley. Turn off the stove and let the soup brew for 20 minutes.

Very fragrant and delicious Moroccan Harira soup is ready, enjoy!

Moroccan soup

Today we have a Moroccan soup on the agenda, we will cook it with pork, but you can take any meat. Moroccan soup resembles our borscht. The recipe is not complicated, all products for it are available, they can be easily bought in our stores.

For the soup you need the following ingredients:

1. pork - 250 g

2. tomato - 3 pcs.

3. onion - 1 head

4. parsley - 1 bunch

5. noodles - 50 g

6. egg - 1 pc.

7. lemon juice - 2 tsp.

8. olive oil - 2 tbsp. l.

9. ground ginger - 1/2 tsp.

10. ground turmeric - ½ tsp

11. salt and pepper to taste.

Let's move on to cooking:

Under cold running water, we wash the meat, clean it from films and tendons, cut into cubes. Heat the olive oil in a frying pan and fry the meat until half cooked.

We make cross-shaped cuts on tomatoes. Pour boiling water over them, and then fill them with cold water, it will be easier to remove the skin from them.

Cut the tomatoes into slices and remove the seeds.

To the meat in the pan, add the tomatoes and finely chopped onions.

We shift the contents from the pan to the pan in which we will cook the soup. Season with spices, salt and mix. We fill hot water and cook Moroccan soup from the moment of boiling for 40 minutes over low heat.

According to the pork soup recipe, we need to add noodles. Bring to a boil again and simmer for 10 minutes over low heat.

In a separate bowl, beat the egg with lemon juice. Pour the mass in a thin stream into the soup and mix. Sprinkle the soup with parsley before serving. Moroccan soup ready. Bon Appetit everyone!

Step 1: prepare the beans.

In order for the beans to become softer and more tender after cooking, they must be soaked in water for a while. To do this, put the beans in a medium bowl and fill the component with ordinary hot water. Set aside to brew for at least for 4 hours. I usually leave beans overnight. Attention: but more than for 8-9 hours beans should not be left in water, otherwise they may become watery and the dish simply will not work because of this.

Step 2: prepare the meat.

We wash lamb loin or ribs well under running water. warm water and transfer to a cutting board. Using a knife, cut the meat into small pieces and then rinse well again from possible bone fragments. Attention: chop the lamb into pieces with a sharp knife with a heavy blade. And if you decide to cook rib soup, then you can either ask the seller in point of sale immediately, without leaving the cash register, chop the component into pieces, or use a kitchen hatchet for chopping meat. After that, we shift the pieces of lamb to a free plate.

Step 3: Cook the lamb broth.

The first step in making a real Moroccan soup is, of course, cooking meat broth. But, before we cook the meat, we need to do one more procedure so that after boiling the broth in it, a lot of scale does not form on the surface. To do this, we shift the pieces of lamb into a deep saucepan and fill the main component with water so that the liquid completely covers the meat. Leave the meat like this. for 10 minutes. After that, drain the water and again fill the lamb with clean cold water so that the liquid again covers the component. Place the pot over medium heat and cover the pot with a lid. As soon as the water begins to boil, foam will begin to form on its surface. Therefore, with the help of a slotted spoon, remove this scale, make a small fire and salt the broth to taste. Cook lamb broth for 1 hour under the lid, opening it from time to time and checking the water level.

Step 4: prepare the bow.

While the broth is cooking, prepare the onions. To do this, use a knife to remove the husk from the ingredient and then rinse the component well under running water. We spread the vegetable on a cutting board and, using the same sharp inventory, chop the onion into small squares. Transfer the finely chopped component to a clean plate. Immediately after this, pour a small amount vegetable oil in a frying pan and put the container on a fire less than medium. When the oil warms up well, put the chopped onion into the pan and, while constantly stirring the component with a wooden spatula, fry the vegetable until golden brown. After we turn off the burner and proceed to the next step in preparing a real Moroccan soup.

Step 5: Prepare the tomatoes.

So, put the tomatoes in own juice on a cutting board and finely chop the component with a knife. Attention: if the tomatoes come with a peel, then be sure to remove it, and only after that - chop the tomatoes. Transfer the chopped ingredient to a free plate.

Step 6: prepare the greens.

Rinse parsley and cilantro under running water. After that, lightly brushing off the components over the sink from excess water, lay them out on a cutting board. Using a knife, finely chop the greens and then transfer it to a free plate.

Step 7: Prepare Moroccan Soup.

When the broth has already boiled for an hour, remove it from the heat with the help of kitchen gloves, but do not turn off the burner. We put the sieve in another clean deep pan and filter the broth through the inventory. Attention: if you are using gauze, then strain the broth very carefully so as not to burn yourself. Immediately after that, put the pot of broth back on the burner and wait for the liquid to boil again. Meanwhile, lay the pieces of meat on a clean cutting board and separate the meat from the bones with your hands. Put the pieces of meat in a saucepan with broth. And when the broth boils, immediately add spices to it: turmeric and saffron, chopped fried onions, beans, lentils and rice. Mix everything well with a tablespoon and continue to cook the soup. Literally through 7-10 minutes add finely chopped tomatoes to the pan, but always with the allocated juice. Mix everything again and cook the Moroccan soup for another 25-30 minutes. Attention: and in order to check the degree of readiness of the dish, it is enough to check how much the lentils and rice are cooked. To do this, you need to try these components. If they are soft, then the soup is ready. Before turning off the burner, add chopped parsley and cilantro and black pepper to the soup pot. ground pepper taste. Again, mix everything well with improvised equipment and turn off the burner. We close the pan with a lid and leave the Moroccan soup to brew for another 20 minutes.

Step 8: Serve Moroccan Soup.

As soon as the real Moroccan soup is ready, immediately use a ladle to pour it into plates and serve it to the table. In addition to the fact that the dish is very tasty, it is also very fragrant and satisfying. It is necessary to treat friends and relatives with this first hot dish with slices of bread. Enjoy your meal!

By traditional recipe Moroccan soup must be added instead of chickpeas. Therefore, if you have such an ingredient on hand, it is better to add it. I usually add black eye beans as they taste the most like chickpeas.

If desired, the meat can not be separated from the bones. But, if you still treat a child with such a soup, then it is best to remove the bones.

It is best to strain the broth with a scoop, pouring liquid from one pan to another. Thus, you definitely will not burn yourself and it will be more convenient for you to do this process.