How to make harira, the stellar soup of Ramadan.

How to make harira, the stellar soup of Ramadan.

The month of Ramadan is just beginning, but Muslim families have been preparing for this holy month for several weeks. Because it is not just a matter of not drinking or eating anything from dawn to dusk, but it is a period of intense generosity for the believers who gather in large numbers around the table at the time of the break of Lent. Therefore, many families prepare a lot in advance to best greet the guests who are parading this month. Oriental pastries, biscuits with honey, dates are just some of the dishes that will be brought to the table during the holiday, ie at sunset. But the essential thing remains the harira – a very gourmet meal-soup, which is usually served with a glass of milk at the beginning of the meal.

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Lentils, peas, diced beef or mutton, chopped tomatoes, turmeric – very fresh herbs form the basis of this soup, which has many benefits. Extremely comforting, at the end of the day it satisfies a hungry stomach, is rich in fiber, facilitates digestion. A special point for believers, who sometimes spend 20 hours in a row without swallowing anything. But if it’s so popular, it’s because of its unique flavors, provided you like coriander. To make it, make sure you have all the ingredients we are going to list, as the recipe can not be improvised.

Ingredients.

– 1 onion
– 1 bunch of fresh cilantro, minced
– 1 bunch of freshly ground parsley
– 100 g of peas (soaked in water the day before)
– 50 g of lentils
– 1 bunch of celery
– 700 g of peeled or crushed tomatoes
– 150 g of finely chopped beef or mutton
– ½ teaspoon of turmeric
– ½ teaspoon of ginger
– ½ teaspoon pepper
– 2 g / g salt
– The juice of half a lemon
– Saffron
– 2 liters of water
– A little flour or yeast
– Sour butter

Preparation:

Fry the meat with onions, add water, legumes or even a handful of rice և saffron strands. Mix crushed tomatoes, lemon juice և many herbs (coriander, parsley) separately. Slowly add this mixture to the broth to avoid lumps. Then add all your spices and serve with a scoop of solid butter. Moroccan cuisine expert Chumicha Chafay reveals her secret of creamy harira. At the end of cooking, he adds what is called tadouira, a mixture of flour and water in the Moroccan dialect, which gives the soup its density.

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