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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 soft and fluffy bun

 


Attachment:

Prepare coconut filling:

- Makhan (oil) 30g (room temperature)

-Bareek cheni (castor sugar) 2 portions

You (egg) 1

- Hopra (decorated with coconut) 50g

- Milk powder 1 portion

Prepare the dough:

-Doodh (Milk) 125ml (½ Cup)

-Bareek tiwu (castor sugar) 1 portion

-Hameer (Instant Yeast) 2 tbsp

You (egg) 1

-Cane Bareek (caster sugar) 1 & ½ glass

-Namak (Salt) ½ tsp

- 250g (1 & ½ cup) sifted flour (all-purpose flour).

- Milk powder 2 portions

-Makhan (oil) soft 30g

- Frying oil 1 tbsp

Prepare the collection:

-Makhan (oil) soft 30g

- Flour (useful flour) 1 & ½ portion

- Amount of sugar is 1 & ½ serving

-Dood (Milk) 1 meal

-Anday (egg) whisper 1-2

-Til (Kunji seed)


Direct instructions:

Prepare coconut filling:

- In a pan, add butter, sugar and mix well.

-Add eggs and mix well.

- Add grated coconut, coconut milk powder, stir well, set aside.

Prepare the dough:

- In a small pan, add warm milk, sugar, instant yeast and mix well, cover and proof for 5-10 minutes.

-Add eggs, sugar, salt, yeast mixture in a bowl and mix well.

Add all purpose flour, milk powder and mix well.

-Add butter, mix well and knead until it forms a dough.

- Knead and knead until the dough is smooth (6-8 minutes).

- Put the dough on a plate, grease with cooking oil, cover with cling film and proof for 2 hours (warm place).

Knead the dough again until smooth, take a small piece of dough (65g), sprinkle with dry flour and roll with the help of a rolling pin.

- In the prepared dough, fill and spread 1 portion of prepared coconut, fold all sides, pinch and close the end.

-Greave a 5 "x 2" egg-shaped mold with flour (you can use any shape you like) and place it in a lightly greased pan, put the dough in the egg mold, cover and proof for 30 minutes.

Prepare the collection:

- In a small bowl, add oil, all flour, icing sugar and mix well.

- Add milk and whisk well until creamy, transfer to a piping bag and set aside.

Once the buns have risen, brush with egg wash and sprinkle with sesame seeds.

- Transfer two strips of the prepared mixture to each loaf.

Option #1: Baking

- Bake in a preheated oven at 180C for 15-16 minutes or until golden.

Option 2: air fry

- Bake in an air dryer at 160C for 6 minutes.

Option 33: Pot roast

- Place the steamer stand / wire rack in the pot, cover and heat on medium heat for 10 minutes.

- Cook the pan on medium heat for 12-15 minutes.

Carefully remove the buns from the rest (making 7-8) and serve!

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