In my visit to Morocco in 1992, I was introduced to the unique Moroccan kitchen. One of the dishes that I brought back with me to the states was Harira soup.
This soup is rich and full of healthy nutrition. It became one of the favorite dishes for my children, especially during Ramadan. If they eat a bowl of harira and nothing else I would be satisfied with their food intake for that meal.
From My Kitchen to Yours with Love
Ingredients:
1 cup of boiled dark lentil
1 cup or can of boiled chickpeas
1 lb of boiled thinly shredded chicken or beef
6-8 cups of chicken or meat broth
A blend of:
1 onion
2 cloves of garlic
a cup of cilantro
2 peeled fresh tomatoes
1 jalapeno or any other pepper
2 tbs tomato paste
1 tbs red pepper paste mild or hot
2 tbs flour
1/2 cup of fried vermicelli
3 tbs butter
2 ts cumin
2 ts coriander
1 ts ginger
1 ts turmeric
1 ts curry
2 ts caraway
1ts black pepper
salt
Preparation:
1. Add lentil, chickpeas, the veggie blend, tomato paste, red pepper paste, broth, butter, shredded chicken or meat, salt, and all spices to a cooking bowl
2. Bring them to boil then turn the heat to medium-low for 15-20 minutes
3. Add vermicelli and leave it to cook for 5 minutes
4. Mix the flour with half a cup of water then add it to the soup while mixing quickly to avoid creating clots
5. Garnish with cilantro leaves and a squeeze of fresh lemon
Bon Apettite
