This tasty recipe harira was taught to me by my mother-in-law, who became known to family and friends for their excellent cuisine. Give a delicious, hearty soup that can be served as a light dinner. It is especially popular during Ramadan, when used to break the fast.
The recipe below will serve 6-8 people, following the method of the pressure cooker, which speeds up the kitchen. To adjust the cooking time simmered in a traditional pot, read the tips at the bottom of the page.
INGREDIENTS of harira recipe
½ pound of raw meat (lamb, beef or chicken), cut into pieces 1/2 "
more soup bones (optional)
3 tablespoons vegetable oil
1 bunch coriander (cilantro), finely chopped to yield about 1/4 cup
1 bunch parsley, finely chopped to yield about 1/4 cup
1 to 2 stalks celery with leaves, finely chopped
1 large onion, grated
1 handful of dried chickpeas, soaked and peeled
Smen 1 tablespoon (optional)
1 teaspoon ground cinnamon
1 tablespoon ground ginger
1 1/2 teaspoons pepper
1 tablespoon kosher salt
1/2 teaspoon turmeric ¼ teaspoon yellow food coloring
6 large tomatoes (about 2 pounds or 1 kg), peeled, seeded and mashed
2-3 tablespoons of dried lentils, picked over and washed
3 tablespoons tomato paste, mixed evenly in one or two cups of water
2-3 tablespoons of broken rice noodles raw or uncooked
1 cup flour
Preparation time: 40 minutes
Cooking time: 90 minutes
Total time: 130 minutes
PREPARATION
Step 1 - early
Make sure you have all the ingredients. Do this before you start cooking soup.
Soak the chickpeas and skin. (You soaked overnight before cooking.)
Choose through the lenses and washing.
Peel, seed the tomatoes and puree in a blender or food processor robot. Or, cook the tomatoes and put them through a food mill to remove seeds and skin.
Choose the parsley and coriander leaves from their stems. Small pieces of rod are fine, but take long and thick without leaves. Wash the herbs, drain well and finely chop by hand or with a food processor.
Step 2 - Brown meat
Put the meat, soup bones and oil in a 6-qt. Or more pressure cooker. Over medium heat, cook the meat for a few minutes, stirring to brown all sides.
Step 3 - Taking Stock
Add the cilantro, parsley, celery, onion, chickpeas, tomatoes, and spices smen. Stir in 3 cups of water.
Cover tightly and heat over high heat until a pressure is reached. Reduce heat to medium and cook for 20-30 minutes. Remove from heat and relieve pressure.
Step 4 - Soup
Add lentils, tomato puree, and two quarts (or about 2 liters) of water to the population.
Set aside (but not yet added) or rice or noodles.
Cover the pan and heat the soup on high heat until the pressure is reached. Reduce heat to medium and continue cooking.
If rice cooking broth adding pressure for 30 minutes. Release the pressure and add the rice. Cover and cook in pressure for 15 minutes.
If noodle soup adding pressure cook for 45 minutes. Release the pressure and add the noodles. Simmer the soup, uncovered, for five to ten minutes or until noodles are plump and cooked.
Step 5 - Link soup
While the soup is cooking, make a tedouira (thickening soup) mixing one cup of flour with 2 cups water. Set the mixture and whisk or stir occasionally. Finally flour is mixed with water. If the mixture is not smooth when ready to use it, pass through a sieve to remove the balls.
Once the rice (or noodles) cooked, test seasoning soup. Add salt and pepper, if desired.
Bring soup to a full boil. Slowly - and thread - pour the flour mixture. Stir constantly and keep the soup simmers so the flour does not stick to the bottom.
You will notice the soup begins to thicken when you have used about half of the flour mixture. How thick harira your preferences. I like to thicken the broth to have a creamy consistency.
Simmer the soup thickens, stirring occasionally, for five to ten minutes to cook the taste of flour. Remove soup from heat.
Serves 6-8.
Tips for harira
If the meat has a lot of fat, expect to see the foaming simmer the soup thickens. Remove and discard the foam.
As harira cooled in the pan, it is common for a skin to form. Simply mix the skin back into the soup.
A small slice of lemon can be served as a side dish; juice can be squeezed into the bowl of harira.
By heating harira not boil. Heat over medium heat, stirring frequently to prevent sticking to the lens background.
Shortcut Preparation: Chop the cilantro, parsley and celery in a food processor or blender. Add the peeled and seeded tomatoes, and stir until well crushed. Add the onion and process until onion is cut into small pieces. Proceed to action.
Thicken with egg: Instead of flour and water, two or three beaten eggs can be used to thicken harira. (If desired, beat the eggs with 1/4 cup fresh lemon juice.) Add eggs on a network to the soup over low heat, stirring constantly. You will see a few blades cooked in soup, thickened and eggs.
And Prep Gel: If you are cooking harira is often useful for preparing large quantities of key ingredients beforehand. Soak the chickpeas and zest; drain well before freezing. Chop a wide range of parsley, coriander and celery; measure the mixed herbs bowl of soup and freeze. Peel, seed and tomato stew; puree and frostbite 1 kg (about 2 pounds) batches.
Marmite Traditional Method
If you do not have a pressure cooker, use a pot of 6 or 8 qt. Follow the instructions above but adjust the cooking time as follows:
In steps 3 and 4, partially cover the pot, bring to a boil and cook for twice the suggested cooking time pressure. Read the liquid level, especially in step 3; You can add a little water if you feel it necessary.
Proceed to thicken the soup to step 5 depending on the recipe, or try the egg thickening method in the above advice.
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