Harira

Harira

Preparation time 150 min

Ingredients for 6 liters of harira:

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

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