Moroccan Harira Soup – if you miss the exotic

“Harira” soup with a beautiful aroma, rich and delicious – a recipe based on Algerian, Moroccan cuisine. If you want soup, but you are tired of all the famous ones – Viktorija, who reads “Tauragės kujerios”, recommends trying it.

There may be several variations of this soup: Victoria uses minced meat, although it may not be minced, so it must be cut into small pieces, and the cooking process will be the same. Lentils and chickpeas can be used from a can, but they can be uncooked, you just need to soak them overnight and add them to the soup at the beginning of cooking.

You will need:
500 g beef (or lamb),
2 onions,
4 cloves of garlic,
a piece of ginger,
3-4 tomatoes,
2 teaspoons. spoon tomato paste,
1 can of cooked lentils,
1 can of boiled beans,
2 handfuls of vermicelli,
olive oil for cooking,
1 teaspoon. starch spoon,
a pinch of chopped fresh parsley and coriander (optional)
spices: 2 bay leaves, 3 tsp. spoons of smoked sweet pepper, 1-2 teaspoons. teaspoon black pepper, 1 teaspoon. teaspoon cumin, salt to taste.

Finely chop the onion and pour it into a large pot where the soup will boil. Add olive oil and fry.
We chop tomatoes with a blender – make a puree. Pour in the fried onions.
We grate garlic and ginger, put it in the soup pot. Add all the spices, pour the tomato paste. When the mixture starts to thicken, add about one liter of boiling water.
We form small pieces of beef and throw them into the soup. Add 2 liters of water and boil for 30-40 minutes. in less heat. If necessary, add water, the thickness of the soup depends on your taste.
At the end of cooking, add vermicelli, cook for 5 minutes. We add lentils and chickpeas, fresh parsley. We are waiting for the soup to boil again.
We mix a spoonful of potato starch with about 100 ml of water and pour it slowly into the soup. Heat, but do not boil. Entire! We turn off the fire and enjoy the fragrant soup!

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