Harira
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- salt and freshly ground black pepper
- juice of 1 lemon
- 1/2 tsp ground cinnamon
- 3 tbsp tomato paste
- 1 tsp ground ginger
- 1 lemon, cut into wedges
- 1 medium onion, finely chopped
- 1 lb/455 g stewing beef, cut into 1/2-in/12-mm cubes
- 1 cup/170 g finely chopped celery stalks, tender green parts and leaves only
- 1/3 cup/15 g loosely packed, finely chopped fresh flat-leaf parsley
- 1/3 cup/15 g loosely packed, finely chopped fresh cilantro
- 1 tbsp butter, smen, or olive oil
- two 14-oz/410-g cans peeled whole tomatoes, seeded and purã©ed with all the juices
- 1 cup/170 g canned chickpeas, rinsed
- 1/4 cup/30 g all-purpose flour
- 1 oz/30 g vermicelli or angel hair pasta, broken into 3/4-in/2-cm lengths
- 12 dates, preferably mejhoul
- 12 dried figs
- Carbohydrate 58 g(19%)
- Cholesterol 36 mg(12%)
- Fat 6 g(9%)
- Fiber 9 g(37%)
- Protein 18 g(35%)
- Saturated Fat 2 g(8%)
- Sodium 703 mg(29%)
- Calories 330
Preparation In a large soup pot, put the meat, celery, onion, parsley, cilantro, butter, ginger, and cinnamon. Season with salt and plenty of pepper. Cover with 6 cups/1.5 L water, stir well, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 1 hour. Add the tomatoes, tomato paste, and chickpeas, and stir in 1 1/2 cups/360 ml water. Cover and simmer for 30 minutes. Meanwhile, in a small saucepan over low heat, warm 1 cup/240 ml water and whisk in the flour and lemon juice. Remove from the heat, let sit for 10 minutes, and then whisk again. Add the flour mixture to the soup in a slow but steady stream while continually stirring. Cook, stirring frequently to avoid any sticking, for 10 minutes. Sprinkle in the vermicelli and cook until the pasta is tender, about 5 minutes. The texture of the soup should be velvety. Serve in bowls with lemon wedges on the side and with the dates and figs on a small platter. Reprinted with permission from Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora by Jeff Koehler. Copyright © 2012 by Jeff Koehler. Published by Chronicle Books LLC.
Preparation In a large soup pot, put the meat, celery, onion, parsley, cilantro, butter, ginger, and cinnamon. Season with salt and plenty of pepper. Cover with 6 cups/1.5 L water, stir well, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 1 hour. Add the tomatoes, tomato paste, and chickpeas, and stir in 1 1/2 cups/360 ml water. Cover and simmer for 30 minutes. Meanwhile, in a small saucepan over low heat, warm 1 cup/240 ml water and whisk in the flour and lemon juice. Remove from the heat, let sit for 10 minutes, and then whisk again. Add the flour mixture to the soup in a slow but steady stream while continually stirring. Cook, stirring frequently to avoid any sticking, for 10 minutes. Sprinkle in the vermicelli and cook until the pasta is tender, about 5 minutes. The texture of the soup should be velvety. Serve in bowls with lemon wedges on the side and with the dates and figs on a small platter. Reprinted with permission from Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora by Jeff Koehler. Copyright © 2012 by Jeff Koehler. Published by Chronicle Books LLC.
