Briwat cream cheese with za'atar
Preparation time 30 min Ingredients for 20 pieces: 400 g cream cheese 50 g za'atar from Moroccan Spicy Secrets 470 g filo pastry 50 ml neutral oil (sunflower/peanut/corn) 1 egg Recipe for 20 pieces: Take...
Harira
Preparation time 150 min
Ingredients for 6 liters of harira:
- 50 g thin soup celery
- 50 g parsley
- 100 g coriander
- 1 onion
- 5 medium tomatoes
- 210 g tomato puree
- 400 g peeled tomatoes
- 2 tablespoons olive oil from Moroccan Spicy Secrets
- 48 g Hariramix from Moroccan Spicy Secrets
- 500 g beef or veal
- 6 liters of water
- 100 g brown lentils
- 400 g pre-cooked glass chickpeas
- 100 g vermicelli
- 170 g cornflour express for white sauces
Recipe for 6 liters of harira:
- Take a soup pot.
- Cut the onion into large pieces. Peel the tomatoes and cut into large pieces. Add both to the pot.
- Then add the peeled tomatoes and tomato puree.
- Chop the celery, parsley and 50g of coriander and add to the pot. Keep the remaining 50g of coriander for later.
- Add 500 ml of water and 2 tablespoons of olive oil.
- Mix all ingredients well together until smooth.
- Cut the meat into pieces and place in the pot.
- Add the 48g Hariramix from Moroccan Spicy Secrets.
- Now place the pot with lid on a medium heat for 30 min. After 30 min the contents will have become watery.
- Add the lentils.
- Add 5.5 litres of boiling water to the pot. You can easily use the kettle for this.
- Close the soup pot and let the harira cook over medium heat for 1.5 hours.
- The cooking time depends on the doneness of the meat.
- Take a piece of meat from the pot and cut it in half. The meat should be tender and fall apart easily.
- Add the chickpeas and vermicelli.
- Let it boil for 5 minutes, stirring the pot regularly.
- Turn off the heat.
- Once the soup stops boiling, add the cornstarch express in parts while stirring well in the pot.
- Turn on the heat and let it simmer for 5 minutes while you chop the remaining 50 g of coriander over the mixture.
Tips:
** Serve with a slice of lemon and dates or figs.
** Traditionally, flour is used to bind harira. Cornstarch is low in fat, dissolves instantly without forming lumps, and is gluten-free.
Tasty!
Moroccan Spicy Secrets
