Harira is a traditional Moroccan dish, just like couscous or tajine. Though less famous than the latter two, it's greatly enjoyed, especially during Ramadan. Typically, Moroccans savor it throughout the year, notably in winter, or as a custom, at breakfast the day after weddings. It is enjoyed with dates, hard-boiled eggs, honey pancakes, pastries, and the famous chebakia... Each region of Morocco adds its twist to the harira recipe, and here's the one from Marrakech. Get a large pot ready!
Ingredients for 6 people
50 g of lentils, 150 g of chickpeas
30 g of rice or vermicelli or angel hair (Kayas)
1 bowl of flour
150 g of beef cut into pieces (or lamb)
1 bowl of chopped onions
750 g of peeled and crushed tomatoes
½ bowl of chopped celery
½ bunch of parsley
chopped coriander
A bit of rancid butter (smen) or olive oil
2 tablespoons of tomato paste
1 teaspoon of ginger
A pinch of coloring saffron
½ teaspoon of pepper
Salt
Turmeric
1.5 liters of water
Preparation
Soak the lentils and chickpeas overnight for 12 hours. Peel them.
Put in a pressure cooker: the lentils, chickpeas, onion, peeled tomatoes, meat pieces, celery, ginger, and coloring saffron.
Season with salt and pepper, add water.
Cook for 35 minutes.
In Marrakech, you can also add dried fava beans.
Then prepare the binder
Dissolve the flour with water, whisking vigorously to prevent lumps.
Check the meat's doneness and add the tomato paste. Mix well and pour the binder over the mixture.
Stir constantly for 10 minutes.
Add the angel hair (or rice or vermicelli), coriander, and parsley.
Stir everything together and let simmer for another 10 minutes.
Serve the Harira hot!
Enjoy your meal !!!
Text Julien Antinoff
Photo Shaketini