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

Moroccan cuisine is influenced by the kingdom’s interactions and exchanges with other cultures and nations over the centuries. Moroccan cuisine is typically a mix of Berber, Arabic, Andalusian, and Mediterranean cuisines with slight European and sub-Saharan influences.

Today we got for you one of the most famous dishes of traditional Moroccan cuisine Pastilla. It is in the form of a sweet, savory meat pie or spicy seafood pie with leaves of dough. It is said to be of Andalusi origin and is historically documented to be consumed in Morocco, and more recently introduced to Algeria, and Tunisia.

Usually Pastilla is made with chicken or beef but today we got a variation for the most daring of you, Pastilla with shrimps.

• 250 g small pastilla leaves 
• 300 g peeled shrimp
• 300 g squid, diced
• 300 g white fish, diced
• 100 g rice vermicelli
• 80 g pitted green olives, cut
• in small pieces
• 1/4 candied lemon cut into pieces
• 150 g minced button mushrooms
• 100 g of melted butter
• Half a lemon juice

1. In a skillet over high heat, sauté in 3 tsp. butter squid and shrimp for 2 to 3 minutes then set aside in a bowl.
2. Brown the diced white fish in 2 tablespoons of butter over high heat for 2 to 3 minutes.In another pan, heat the olive oil and brown the onion, garlic, mushrooms, harissa, olives and spices for 5 minutes over medium heat. At the end of cooking add the candied lemon, parsley and coriander.Soak the vermicelli in hot water for 5 minutes, drain and cut it.
3. In a large bowl, carefully mix the fish white, seafood, vermicelli and the mushroom and onion mixture. Add the lemon juice and adjust the seasoning.
4. Divide the stuffing into four portions. Butter a small round pan, line it with a small sheet of pastilla, brush it with butter and cover it with a second sheet to strengthen it.
5. Garnish the pastilla leaf with a portion of stuffing, fold over the edges, coat them with butter and beaten egg to close them.
6. Place the small pastilla, folded side down, on a buttered baking sheet and brush with melted butter. Repeat the operation until the stuffing is used up.
7. Bake the pastillas in an oven preheated to 180 ° C. Remove them from the oven as soon as they turn golden. Serve the hot pastillas.

MILK HARCHA / MILK SEMOLIN cakes

Type: Moroccan flavors Cooking time: 10 pm
Total time: 30 m
Number of people 6

Ingredients

250 g durum wheat semolina
8 Cel oil and melted butter mixed
7 g baking powder
Pinch of yeast bread
1 teaspoon. 1 teaspoon salt
1 teaspoon. Fine sugar
20 milk yogurt
For cooking:
2 c. Durum of durum wheat

MILK HARCHA / MILK SEMOLIN cakes

Preparation 

1. My advice and tips for making a successful Harchas au lait are here:
2. In a bowl, put the semolina, then use oil and butter to cover each semolina pill with fat.
3. Drain baker's yeast in milk, combine all ingredients in semolina, and mix quickly without making dough.
4. The obtained dough is liquid, let it completely absorb the milk (leave about 20-30 minutes depending on the quality of the semolina).
5. Heat a heavy-bottomed pan, sprinkle it with semolina, then take a ball of semolina dough and fold it directly into the pan.
6. 
   
7. Cook the pie for about 2 minutes before turning it over with a spoon. After cooking and golden, remove the pie from the pan. Wipe and dry the skillet until it consumes dough.
8. Serge Al Harsha accompanied