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Harira: Moroccan Stew-Soup


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June 21, 2017, 07:42:01 am Zeynab: Shukran sis Heba.  Allah Bless. Ameen.
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Author Topic: Harira: Moroccan Stew-Soup  (Read 304 times)
Ruhi_Rose
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« on: August 21, 2011, 09:51:16 am »

A simple but wholesome and hearty Moroccan soup that can also be had as a main dish for supper.  It's a Ramadan speciality in all Middle-Eastern Muslim homes.  It can be taken during Iftar as well as Sahoor.  I learned how to prepare Harira from my sister-in-law who lived in Morocco for some years.



lb. meat (lamb, beef or chicken) with bones
3 tablespoons vegetable oil
Fresh corriander, finely chopped to yield about 1/4 cup
1 large onion, sliced
Chickpeas, 1 can
1 teaspoon ground cinnamon
1 tablespoon ground ginger
1 1/2 teaspoons pepper
1 tablespoon salt
1/2 teaspoon turmeric
Stewed or pureed tomatoes, 1 can
2 to 3 tbsp lentils, washed
3 tablespoons tomato paste, mixed evenly into 1 or 2 cups of water
2 to 3 tablespoons uncooked rice
A little corn flour


Put the meat and oil in a cooking pot over medium heat, cook the meat for a few minutes, stirring to brown all sides.  Add onions and spices.  Stir in 3 cups of water.  Cook for 40 minutes minutes. 

Next, add lentils, tomato paste mixture, and another 3 to 4 cups of water to the stock.  Continue cooking for 30 minutes. 

Then add rice and chickpeas and cook for another 10 to 15 minutes. 

To thicken the soup, make a thin paste with a little corn flour and water.  Gradually mix with the soup and stir.  You will slowly notice the soup begin to thicken slightly.  Simmer the thickened soup, stirring occasionally for 5 minutes.

Finally mix in the fresh chopped corriander and stir once or twice. 

That's it.  You're done!

Timings can be adjusted as you consider right and also the quantity of water used during cooking.

Harira tastes great with fresh salad and flat bread. 
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Zeynab
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« Reply #1 on: September 16, 2011, 06:56:21 am »

Good one!  This seems like an excellent all purpose dish.  Must try it some day, InshAllah. 
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« Reply #2 on: June 17, 2015, 10:23:24 pm »

Wowooo!  Cheesy  Let me take the opportunity to share mine too.  That's because I just finished making it, 20 minutes ago, for tomorrow's Iftar ..... our first Iftar of 2015 InshAllah.  A big hot pot of Harira still steaming hot on the cooker, waiting for it to cool before putting it in the fridge.

1 lb cubed lamb or chicken.  If using chicken, I would suggest boneless chicken breast.  I made it with chicken.
1 tsp ground turmeric.
1   tsp ground black pepper.
1 tsp ground cinnamon.
  tsp ground ginger.
tsp red hot paprika.
2 tbsp margarine.
cup chopped celery.
2 purple onions chopped.
cup chopped coriander leaves.
1 can diced tomatoes (approx. 29 ozs.).  Separate tomatoes from juice and chop.
7 cups water.
cup green lentils, washed.
1 can chickpeas (approx. 15 ozs.)
Juice of 1 lemon.

Optional ingredients:  Hot red chilli powder, ginger-garlic paste, chopped large green chillies for garnishing, noodles and eggs.  While I didn't mind adding pinch of hot red chilli and a bit of ginger-garlic paste, I prefer to omit the rest of the optional stuff.

Place meat, turmeric, black pepper, cinnamon, ginger, paprika, margarine, celery and onions into a large cooking pot over low heat.  Stir frequently for five minutes.

Add chopped can tomatoes, not the juice, into the meat & spice mixture and simmer for 15 minutes.

Then add tomato juice, 7 cups water and green lentils.  Bring to boil, reduce heat and simmer.   Let it simmer for approximately 2 hours, covered.
Then raise the heat to medium, add chickpeas and lemon juice and cook the soup for 10 minutes.
 
Finally, garnish with coriander leaves.
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Ruhi_Rose
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« Reply #3 on: June 17, 2015, 10:32:58 pm »

Yu-hooo!  This looks better than mine, ha?   My sis-in-law made it to cater to the Pakistani taste buds.  This one is more Middle-Eastern.   I'm so glad you shared it.  I make Harira at once in Ramadan.  This time I'll follow your recipe  angel

Middle Eastern recipes are generally a bit bland compared to Pakistani ones.  But Morocco recipes the closest to Pakistani foodies. 

So sis, you didn't puree the tomatoes?
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« Reply #4 on: June 17, 2015, 10:42:48 pm »

You're welcomed my sis.  Your one too is great.  Only minor differences between the two like you omitted celery and maybe added a couple of variable spices.  I omitted the rice as in your recipe.  Do try my one this time  Grin


So sis, you didn't puree the tomatoes?

No need for it.  Expert cooks with plenty of time at hand who carefully adhere to traditional formalities have presented Harira into a cumbersome recipe running it through a blender, straining, preparing a puree and so on.  But none of all this makes a significant difference eventually.  For working sisters like myself, there are numerous shortcuts with the same end result.   Rather, keeping solid pieces of food in the Harira stew-soup gives a spark to it with a better traditional look and flavor, so you know you are enjoying Harira and not some meshy baby food. 
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« Reply #5 on: June 17, 2015, 10:56:48 pm »

Relief reading that.   Running food through blender and making purees increase kitchen labor twofold; and you're right solid bits of foods promote the real traditional delicacy.  After all there were no blenders a hudnred years ago and Harira has been popular for centuries.

InshAllah will make it, next weekend  Smiley
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« Reply #6 on: June 17, 2015, 10:58:32 pm »

 Thumbsup Thumbsup Thumbsup Thumbsup   Cool  Smiley Cheesy
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« Reply #7 on: June 17, 2015, 11:04:47 pm »

And hey sis, one more thing.  I know Ramadan is a busy month and all you folks are busy.  Whenever you get the time within the next 2 weeks, put up a simple recipe for chocolate tartlets.  You know, the kind that can be made fast with Bulk Barn's flaky crust mix ... I actually need a quick-cook chocolate filling as I'm so hard pressed for time.  Kids have been asking for it and I promised I would  Smiley  Don't wanna break that promise, really .....


And need another one from you Sis Zeynab.  Do you have a not-too-complicated idea for making Ras Malai (with cheese not milk powder)?  As this is Pak recipe, you would likely know it instead of sis Heba.
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« Reply #8 on: June 17, 2015, 11:14:54 pm »

And hey sis, one more thing.  I know Ramadan is a busy month and all you folks are busy.  Whenever you get the time within the next 2 weeks, put up a simple recipe for chocolate tartlets.  You know, the kind that can be made fast with Bulk Barn's flaky crust mix ... I actually need a quick-cook chocolate filling as I'm so hard pressed for time.  Kids have been asking for it and I promised I would  Smiley  Don't wanna break that promise, really .....

Heehe hehe sis.  You seemed to have compiled some culinary experiments for this month.  Good idea, SubhanAllah.  For sure I have some very, very easy choco fillings for tartlets.  InshAllah will put it up in a couple of days.


And need another one from you Sis Zeynab.  Do you have a not-too-complicated idea for making Ras Malai (with cheese not milk powder)?  As this is Pak recipe, you would likely know it instead of sis Heba.


 Cheesy  I sure have eaten this stuff a few times in some of those Pakistani community center dinners, and it's mesmerizing!  Too good .. but you're right I wouldn't know how to make it.   I'm also waiting for the share from Sister Zeynab Grin
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« Reply #9 on: June 17, 2015, 11:18:43 pm »

 gdbi  Cheesy  Cheesy  many thanks my sis.  That will be a big help.
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« Reply #10 on: June 19, 2015, 02:31:41 am »

What a mouth-watering thread  Cheesy   Both harira recipes sound professional and delectable.  Hope you & your family enjoyed the result of your hard work, dear Sis Heba Smiley



And need another one from you Sis Zeynab.  Do you have a not-too-complicated idea for making Ras Malai (with cheese not milk powder)?  As this is Pak recipe, you would likely know it instead of sis Heba.


InshAllah, I will surely put it up Sis Ruhi Smiley  Not that I'm an expert in it but a somewhat non-professional homemade recipe of ras malai is something I maybe capable of Smiley  Just give me a day or two dear sis.
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