Moroccan food : how to make harira with PASTA TONGUES OF BIRDS

Harira is Moroccan food entered a long time ago with the migration from Cordoba to Fes, during the reign of the second Idris, carrying their customs and traditions, including calories and sweets. We also find the use of sugar and cinnamon in a lot of sweets and decorate it and ginger on food made from meat and birds

INGREDIENTS of harira recipe:

• 1 minced onion
• 250 g chicken breast, cut into pieces
• 1 C. tomato puree
• 3 grated tomatoes
• 100 g chickpeas soaked and stripped of their skin
• 150 g carrots, diced
• 1 cinnamon stick
• 1 C. 1 tsp ginger
• 1 C. 1 tsp turmeric
• 1/2 tsp. 1 tsp pepper
• 3 c. oil soup
• 2.5 l of water
• 150 g of bird tongue pasta
• 1 C. minced cilantro
• 1 C. thinly sliced ​​celery
• 1/2 tsp. "S'men" rancid butter (optional)
• Salt
• To serve :
• Lemon wedges

PREPARATION harira recipe:

1. In a pot over low heat, brown the minced onion in the oil for 3 minutes.
2. Add the chicken pieces, tomato and tomato puree, chickpeas, carrots and spices, then wet with water.Cover and cook until the chickpeas become tender.
3. Add the bird tongue pasta, herbs, rancid butter and salt.
4. Continue cooking over low heat and stirring for about 12 to 15 minutes.
5. Serve the Harira immediately with lemon wedges