Moroccan stew with meat and vegetables
Your browser does not support this video. Preparation time 120 min Number of persons 4 Ingredients: 1 kg lamb or beef 80 ml olive oil from Moroccan Spicy Secrets 34 g ' Tajin meat and...
Harira
Preparation time 150 min
Ingredients for 6 liters harira:
- 160 g thin soup celery
- 50 g parsley
- 100 g coriander
- 1 onion
- 4 large tomatoes (800 g)
- 280 g tomato puree
- 200 g peeled tomatoes or tomato passata
- 4 tablespoons olive oil from Moroccan Spicy Secrets
- 48 g Harira Chamalia from Moroccan Spicy Secrets
- OR
- 48 g Harira mix from Moroccan Spicy Secrets
- 500 g beef or veal
- 80 g brown lentils
- 400 g precooked chickpeas
- 100 g vermicelli
- 210 g wheat flour
Recipe for 6 liters of harira:
- Take a soup pot.
- Coarsely chop the onion. Peel the tomatoes and roughly chop them. Add them to the pot.
- Then add the peeled tomatoes and tomato puree.
- Chop the celery, parsley, and 50g of cilantro and add them to the pot. Save the remaining 50g of cilantro for later.
- Add 500 ml of water and 4 tablespoons of olive oil.
- Mix all ingredients well together until smooth.
- Cut the meat into pieces and place in the pot.
- Add the 48 g Hariramix or Harira Chamalia from Moroccan Spicy Secrets.
- Now place the pot with the lid on a medium heat for 20 minutes. After 20 minutes, the contents will have become watery.
- Add the lentils.
- Add 6 liters of boiling water to the pot. You can easily use a 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 flake easily.
- Add the chickpeas.
- In a bowl, mix the flour with 340 ml cold water.
- Add 250 ml of cold water to the soup. This will prevent the flour from clumping in the next step.
- While stirring, pour the flour mixture into the pot in parts.
- Add the vermicelli.
- Let it simmer for 5 minutes and stir the soup regularly.
- Finish by chopping the remaining 50g coriander over the whole.
Tips:
**Adding a tablespoon of clarified butter (smen) to the soup is the perfect finishing touch. Do this when adding the herbs.
** Serve with a slice of lemon and dates or figs.
** Traditionally, flour is used to bind harira. Cornstarch is a good alternative. Cornstarch is low in fat, dissolves instantly without forming lumps, and is gluten-free. For this recipe, use 100g of cornstarch express or until the desired thickness is reached.
Tasty!
Moroccan Spicy Secrets
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Harira