Mauritanian Harira
Harira is a soup originally from Morocco prepared with vegetables, pulses, meat, and sometimes, garnished with lemon. The soup is traditionally sipped during Iftar, the post-sunset fast, or during the holy month of Ramadan.
Equipment
Cooking Pot
Ingredients
- 1 cup flour
- 1 tbsp ginger
- 1 tbsp Turmeric
- 2 Cups Beef broth
- 2 Onions grated
- 3 tbsp Cooking oil
- 1 Cilantro chopped
- 1 tbsp salt to taste
- 2 Parsley chopped
- 1 tbsp Black pepper
- 3 tbsp Tomato paste
- 3 tbsp rice uncooked
- ½ cup dried chickpeas
- 1 Stalk celery chopped
- 6 Large fresh tomatoes
- ½ Cup of dry green lentils
- Lemon wedges optional
- 1 tbsp cinnamon grounded
- 2 kilos mix of beef chicken and lamb, diced
Instructions
- Pour the oil into a cooking pot and brown the meat on medium heat. Add the chickpeas, tomato puree, grated onion, spices, and beef broth. You can choose to use water instead.
- Bring to a boil, then cook on low heat for 40 minutes.
- Add the lentils, tomato paste, and chopped herbs. At this point, add 2 to 3 cups of water, cover, and slow cook for 30 minutes.
- Add the rice after 30 minutes and continue cooking on low heat for 30 minutes.
- Taste and adjust the seasoning. You can thicken the Harira to a silky, cream-like consistency by gradually adding a mixture of flour and water. Give the soup a thorough stir to ensure there’s no lump of flour.
- Simmer the soup for 5 to 10 minutes.
- Serve while hot.
Video
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 39gProtein: 16gFat: 11gCholesterol: 29mgPotassium: 811mgFiber: 8gSugar: 7gVitamin A: 15051IUVitamin C: 23mgCalcium: 52mgIron: 3.1mg