|Harira is the famous North African countries soup. Spicy and silky, severed for breaking fast in the Holy Month of Ramadan along with dates and lemon wedges.Ingredients4 tablespoons oil
1 tablespoon butter
2 ½ tablespoons onion
½ – ¾ teaspoon black pepper powder
½ teaspoon saffron powder
½ – ¾ teaspoon ginger powder
100 g lamb, chopped into 1cm³ cubes
2 tablespoons chopped parsley
2 tablespoons Krafus* or celery leaves
2 tablespoons chopped fresh coriander
½ kg tomato pureed
* Krafus: an aromatic herb.
50 g chick-peas ( cup) soaked overnight in soft water* with a pinch of baking powder drained, then skinned
3 tablespoons black lentil (50 g)
1 litre soft water *
1 tablespoon tomato paste
1 ¾ teaspoons salt
35 g rice or vermicelli, broken
4 tablespoons flour dissolved in 1 cup water egg (optional)For Serving:
Dates, Lemon or Vinegar
(Serves 6 -8 persons)
1- In a medium pot heat butter and oil, stir in onion, then stir in spices, stir in meat and cook until no longer pink on the outside. Stir in chick-peas, black lentil and chopped herbs. Continue stirring for 1 minute.
2- Add pureed tomato and water. Stir, cover, bring to a boil. Reduce heat, simmer until chick-peas are cooked.
3- Add rice (or vermicelli), once cooked stir in tomato paste and salt.
4-Dissolve flour in cold water, add while stirring, continue stirring for 1 minute until it disappears and the harira thickens.
5-Season to taste. If thick, add boiling water or, if thin, thicken with 1 teaspoon flour dissolved in 2 tablespoons water or as desired. Before serving, mix in a beaten egg (optional).
6- Serve Harira with dates, lemon wedges or vinegar.
* In some of the Arabian Gulf countries tap water is hard, chick-peas and lentil will turn hard when boiled in hard water hence, soft water (sweet) is used.