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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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how to make kulfi

 

Tiger (oil) 1 spoon     

-  1 cup of sugar

-Pakola full cream milk 1.5 liters

-Almond & pistachios (Badam et Pisse) 4 spoons finely chopped

Cardamom powder (Cardamom powder) 1 tbsp

- A few drops of kewra water

- Hoya down 200 gr


Direct instructions:

Add the butter to the soup and let it melt.

- In a very low heat, add sugar and stir until the sugar caramelizes in a very low heat (6-8 minutes) and stir until the sugar melts and turns into chocolate.

-Add milk and mix well, bring to a boil and cook on medium heat for 6-8 minutes and keep stirring in between.

-Add almonds and pistachios, potato powder, mix well and cook on medium heat until reduced by 30% and about 1 liter (about 18-20 minutes) and keep stirring in between.

- Turn off the flame and leave for 10 minutes.

- Add kewra water, hoya and mix well.

- Cool completely and refrigerate for 30 minutes.

-Pour the kulfi mixture into the kulfi mixture and refrigerate for 10 hours or overnight (makes 14-15).

Garnish with pisse and serve!

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