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Authentic Moroccan Harira Recipe: A Taste of Tradition

  Introduction: Harira is more than just a soup; it’s a staple of Moroccan cuisine, a dish that embodies the rich flavors and cultural heritage of the region. Traditionally enjoyed during Ramadan to break the fast, Harira has also become beloved year-round for its comforting warmth and nourishing ingredients. In this blog post, we’ll explore how to prepare this hearty soup at home, bringing the authentic flavors of Morocco to your kitchen. Ingredients: 1 cup dried chickpeas, soaked overnight (or canned chickpeas, drained) 1/2 cup lentils, rinsed and drained 1/2 cup rice 1 onion, finely chopped 2 celery stalks, diced 2 carrots, diced 1/2 cup chopped fresh cilantro 1/2 cup chopped fresh parsley 1/4 cup olive oil 2 tablespoons tomato paste 1 can (400g) diced tomatoes 1 teaspoon ground ginger 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon ground black pepper Salt, to taste 1/2 cup vermicelli noodles (optional) Juice of 1-2 lemons Instructions: Prepare the Chickpeas and
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Recipe in English:

Added:

- lime juice 1 cup

- Flak Paprika powder ½ tsp

- Falak Lada black pepper is a delicate area

- ¼ teaspoon of garlic powder

- TSP pink salt or herbs

- 200 g of chicken fillet

- 1 tablespoon of vegetable oil

- pepper (Capsicum) julienne 1 medium

- ¼ cup of boiled corn

- Mahan (oil) 2 parts

- Lehsan (Garlic) 2 tablespoons chopped

- Flour (purpose flour) 2 parts

- Power (milk) 2 glasses

Cream ¼ cup

- ½ teaspoon of garlic powder

- Falak Lada black pepper is a delicate area

- Fresh oregano leaves

- TSP pink salt or herbs

- dried parsley

- boiled fusilli pasta 200 gr

- Onion (Green Onion)

Direct instructions:

- Add lemon juice, paprika powder, black pepper powder, garlic powder, pink salt and mix well.

- Add chicken fillet and mix well, cover and marinate for 15 minutes.

- Add cooked, cooking oil, marinated fillet and cook over low heat until done (5-6 minutes per side).

- Cool, then cut the stones with the help of a knife and set aside.

- In the same pan, add capsicum, corn kernels, onions for 1-2 minutes and set aside for later use.

Add the butter to the soup and let it melt.

-Add garlic and sauce for a minute.

Add all purpose flour and mix well.

-Add milk, mix well and cook until thickened.

- Add cream on low heat and mix well.


- Add garlic powder, black pepper powder, oregano leaves, pink salt, dry parsley and mix well.

- Add cooked pasta and mix well.

- Now add onion, cooked chicken and mix well.


Garnish with green onions, red pepper and serve!

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