THE MOROCCAN HRIRA

 

Hello, 

A lot of Muslims all around the world fast during Ramadan, but only Moroccans serve Harira during Iftar, the first meal after the fasting period.

This traditional soup became so famous that you might find it among some menus outside Morocco. Recipes change from a family to another, but the basics remain the same. I’m so glad to share this recipe with you, so you can try it at home.

What to have?

A pot filled with 3/4 of water. 

One big spoon of butter. 

Grated onions (half 10cm bowl).

Grated tomatoes (150g).

Small pieces of meat (full 10cm bowl).

Boiled Chickpeas (half 10cm bowl). 

Cooked Lentils (1/3 10cm bowl). 

Half a celery.

Vermicelli (7 big spoons).

Two little hairs of Saffron.

Soices: Pepper, Salt, Ginger.

10cm bowl of mixed parsley and coriander.

What to do?

1. Take your pot and add the water with the butter, along with the grated onions and tomatoes, the pieces of meat, the chickpeas, the lentils, and the celery. Also add saffron, cinnamon, and salt, along with half of the portions of parsley and coriander.

2. Mix everything and leave it on light fire for about 25 minutes.

3. Once the 25 minutes are over, add the vermicelli to the pot and leave it on fire for another 10 minutes until the texture becomes less liquid. 

4. Keep mixing your soup for 15 minutes while it’s on light fire. Add the other half of parsley and coriander while doing this action.

6. Close your pot for another 5 minutes, turn off the fire, and then add the spices.

 Your Harira is ready. Serve it and enjoy.