Harira, a must-have in Morocco during Ramadan

Table of contents

Harira, due to its high nutritional content, is an essential dish on Moroccan tables during Ramadan, even during hot periods. It is usually accompanied by dates, shebbakiyya or sfouf.

 

As we always say, there are many different ways to make each dish, today we present you a variant to make a delicious Harira:

First of all, the day before we must prepare the Taduira, which is a dough used to thicken the soup.
The preparation of the Taduira is simple. To do so, first put 150 g of flour, 1/4 of lemon juice and two glasses of water in a bowl. Mix everything well until you get a liquid paste without lumps. Cover it and let it rest in a warm place until the next day so that the dough rises.

To make the Harira the following Ingredients are necessary:

Lamb meat – 150 gr
Chickpeas – 1 small jar
Lentils – 1 small glass
Onion – 1 large
Tomatoes – 1 Kg
Cilantro and Parsley – 6 tablespoons
Chopped celery – 4 tablespoons
Tomato concentrate – 1 large tablespoon
Black pepper – 1 small spoon
Ground ginger – ½ small spoon
Fine noodles (angel hair) – 1 small glass

 

For the preparation of this delicious dish start by cleaning and cutting up the first ingredients. Wash the chickpeas and lentils (the former can also have their skin removed). Then cut the meat into small cubes. Then chop the onion and wash and grate the tomatoes until they are very small.

 

In a pot add a little olive oil and put on the fire. Then add the above ingredients plus cilantro, parsley, spices and celery. Add about two litres of water and leave on the fire. Everything must be well done, especially the chickpeas must be kept tender.

 

In another bowl, heat 1.5 litres of water and add to the pot again. When it starts to boil, add the tomato concentrate and the noodles. We should move constantly and preferably with a wooden spoon for about five minutes.

 

Add the Taduira until the desired texture is achieved, consistent but light. Then leave it on a low heat, stirring constantly until the foam disappears. Five minutes before turning off the heat, add a small spoonful of chopped parsley and cilantro to flavour.

 

And ready! Here we have our dish ready to be served!

 


 

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