How to prepare Moroccan soup (HARIRA)

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Moroccan soup (HARIRA) is one of the most important Moroccan soups and delicacies. It is considered one of the pillars of Moroccan cuisine. It is famous for its great cooking in the holy month of Ramadan, which is considered a full meal and an appetizer. It also contains innumerable benefits, because it contains many varieties of vegetables, meat, and oil, and in this article we will talk about the ingredients and method of preparing a popular (HARIRA) Moroccan dish.


-The ingredients :

•       Four liters of water.
•       One hundred and twenty-five grams of lentils.
•       One hundred and twenty-five grams of white flour mixed with a glass of water in the electric  mixer.
•       One hundred and fifty grams of chickpea, where the chickpeas are dipped for 12 hours in the wate.
•       One hundred and twenty-five grams of fine vermicelli.
•       One quarter kilo of calf meat, or sheep, is cut into small cubes.
•       Half a kilogram of chopped tomatoes in the electric mixer.
•       Half a cup of chopped green coriander.
•       Half a cup of chopped green parsley.
•       One quarter cup of olive oil.
•       Half cup of chopped caravans.
•       Two onions, medium in size, finely chopped.
•       Four tablespoons of canned tomato paste.
•       Half a tea spoon of cinnamon.
•       A teaspoon of obesity.
•       A teaspoon of ginger.
•       A small pinch of black pepper.
•       Spoon and a tablespoon of salt, or as desired.

-How to prepare:

   In a pot  add the onion, ginger, meat, parsley, salt, coriander, black pepper, cinnamon and corvus, stirring continuously for five minutes. Then add the tomato mixed with electric mixer, chickpeas, fat, lentils, tomato paste, water, stir them a little, then close the pressure cooker tightly, for an hour. After an hour, remove the pot from the fire, remove the lid, then place the pan on the fire again, but the fire is quiet, then add both: the flour mixed with water in the mixer, and the noodles, stirring well. Leave the roast on a quiet fire boil for half an hour, stirring constantly between the minute and the other. We raise the pot for the fire, and we offer the hot HARIRA in a bol.

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