Moroccan Harira Soup
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The importance of drinking water and liquids.
Sir, my lady, everyone knows the doctors ’advice to drink good quantities of water every day. There are even applications to remind you to drink water at separate times
But many of us forget the importance of this matter and many of us intentionally do not drink water for fear of frequent entering the bathroom, especially during work.
Moroccan Harira Soup
But I think drinking the medically recommended amount of water It is possible in other ways because water is an essential ingredient in cooking and for this I would like to share with you the experience of preparing the famous and delicious Moroccan soup called Moroccan Harira.
Harira is a soup that drinks hot or warm.
Many Moroccans drink it at night because it warms the body and provides it with many important nutrients.
Some Moroccans, especially in the desert, drink soup on a daily basis in the morning before work began.
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In general, this Moroccan soup can be drunk all the time, and it is frequently prepared in the winter because the ingredients are protection against colds and strengthen immunity, Moroccans drink harira a lot during Ramadan, when the fasting period ends every day.
Well let’s find the ingredients and how to cook Moroccan soups (Harira)
Ingredients
- Four tomatoes
- One big onion
- 200 g beef
- 100 g of lentils marinated in water 12 hours
- 100 grams of chickpeas soaked in water 12 hours
- 3 tablespoons of canned tomato
- Half a tablespoon of ghee
- Tablespoon of butter
- Celery & Coriander & Cilantro
- cooking oil
- White flour
Spices
- Salt
- 1/2 Teaspoon Turmeric
- 1/2 Teaspoon Ginger
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Cinnamon
Moroccan Harira can be prepared in other ways.
How to prepare ?
1- Celery & Coriander & Cilantro is chopped by knife.
2- Peel the onion and cut into six pieces of equal size.
3- Items are placed in a cooking bowl under steam pressure and water is added to it.
4- Grind union,Celery, Coriander, Cilantro, using the grinding machine as shown in the picture.
5- After grinding, pour the spices into the pot.
6- After we mix the spices, add the other ingredients: meat, lentils, chickpeas, butter, ghee, and two tablespoons of cooking oil.
Then we put the cooker by pressing the steam over the fire for 30 minutes.
7- We will take the time to complete what is missing in the Moroccan Harira, We take another bowl with 3 tablespoons of canned tomato,And we cut four of the tomatoes into large pieces after removing their seeds.
8- We make it over low heat for 5 minutes until it becomes like a sauce, Then we add water and grind it with a grinding machine in the same bowl or using an electric mixer.
9- After thirty minutes, mix the ground tomatoes with the Moroccan Harira that we prepared previously, And we put the Harira soup over the fire again, For five to ten minutes while we prepare the flour for the last step.
10- Mix the flour with water and a little salt, using the mixer until it becomes liquid, We take the stirring stick, stir the soup and add a little of liquid flour, And do not stop moving the soup until we finish all the liquid flour.
11- Stir will take us five to ten minutes for the Moroccan Harira to be ready to drink, Harira is served in a container called Moroccan Zalafa With dates and lemon slices.
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