Recipe for Harira (posted by Elaine)

Harira comes from the Maghreb of which Morocco is a part.  The Harira is the

national soup of Morocco.  It is eaten during the 30 days of Ramadan, along

with dates or honey sweeties. Harira can be eaten all year, but it is the

traditional breakfast at sunset for Ramadan.  During Ramadan, garlic is

forbidden and so the Harira on Ramadan contains no garlic.  

There are many recipes for harira, but they all contain beans and lentils,

tomatoes, cilantro and pasta.  It should be velvety and not thick.  Here is

one recipe for Harira:

Ingredients :

1 cup Dried chick-peas, (garbanzo beans), soaked overnight

1 lb Stewing lamb, cut into cubes

1/2 lb Chicken wings or giblets

2 lrg Onions, peeled and chopped

2/3 cup Brown lentils

1 tsp Turmeric

1/2 tsp Ground cinnamon

1/2 tsp Paprika

5 1/2 pt Water

Salt and freshly ground black pepper

1/2 cup Rice

1/4 cup Chopped fresh cilantro

1/4 cup Chopped fresh flat-leaf parsley

1 tbl Finely chopped celery stalks

1 lb Ripe tomatoes, peeled, seeded, and chopped

2 tsp Tomato paste

1 x Heaped tablespoon all-purpose flour

2 x lemons

Method : 

*                       Drain the chick-peas

<http://fooddownunder.com/cgi-bin/g.cgi?g=994&r=126004>  and put them in a

large soup pan with the lamb

<http://fooddownunder.com/cgi-bin/g.cgi?g=1184&r=126004> , chicken

<http://fooddownunder.com/cgi-bin/g.cgi?g=1533&r=126004> , onions

<http://fooddownunder.com/cgi-bin/g.cgi?g=1034&r=126004> , and lentils

<http://fooddownunder.com/cgi-bin/g.cgi?g=1168&r=126004> . Add the turmeric

<http://fooddownunder.com/cgi-bin/g.cgi?g=704&r=126004> , cinnamon

<http://fooddownunder.com/cgi-bin/g.cgi?g=1513&r=126004> , and paprika

<http://fooddownunder.com/cgi-bin/g.cgi?g=1010&r=126004>  and pour in 5

pints of the water. Add salt

<http://fooddownunder.com/cgi-bin/g.cgi?g=857&r=126004>  and pepper

<http://fooddownunder.com/cgi-bin/g.cgi?g=985&r=126004> . 

* Bring to a boil, cover, and simmer gently for about

1 1/2 hours. Then add the rice, cilantro

<http://fooddownunder.com/cgi-bin/g.cgi?g=1514&r=126004> , parsley

<http://fooddownunder.com/cgi-bin/g.cgi?g=1005&r=126004> , celery

<http://fooddownunder.com/cgi-bin/g.cgi?g=1566&r=126004> , tomatoes

<http://fooddownunder.com/cgi-bin/g.cgi?g=724&r=126004> , and

<http://fooddownunder.com/cgi-bin/g.cgi?g=134&r=126004> tomato

<http://fooddownunder.com/cgi-bin/g.cgi?g=724&r=126004>  paste. Cook for

another 20 minutes or until the rice is cooked. 

* Stir the remaining 1/2 pint water slowly into the

flour <http://fooddownunder.com/cgi-bin/g.cgi?g=1348&r=126004>  to make a

smooth cream <http://fooddownunder.com/cgi-bin/g.cgi?g=1464&r=126004> , then

add this to the soup, stirring gently until the soup starts to bubble again.

* To serve, cut the lemons

<http://fooddownunder.com/cgi-bin/g.cgi?g=1170&r=126004>  into quarters and

serve on the side of the bowls of hot soup. 

* NOTES : This is served at sunset to break the daily

fast observed between sunrise and sunset over the 30 days of Ramadan.

Recipes vary from family to family and from region to region and it can be

made without the meat.

The soup is made in 2 phases:

1.      The boullion or bubbling phase-1.5 hours of cooking

2.      Tedouira phase-1 hour of cooking

Shall we make some harira and try it as a class?

Elaine