Harira – Ramadan Soup
A delicious soup we found in Morocco.
Ingredients
2 onions, finely chopped
1 cup of fava beans, soaked and drained
1 cup of chick peas
1 cup of lentils (optional)
10 vine tomatoes, peeled seeded and grated or chopped finely.
½ pound of beef, preferably diced fillet
2 tablespoons of olive oil
1 litre of water
1 cup of water flower mixture (1 tables spoon of plain flower dissolved in a cup of water)
1 teaspoon of ground Tumeric
2 teaspoons of ground ginger
1 teaspoon pepper
1 teaspoon of ground cinnamon
Handful of flat-leaf parsley
Small handful of cilantro
Small handful of lovage (optional)
½ cup of rice or crushed vermicelli
Salt
Method
- Chop the cilantro and flat-leaf parsley and grind in pestle and mortar and release the flavours.
- Place the following into a deep saucepan and cover 1 litre of water; chickpeas, chopped onion, spices, meat. Bring to the boil and simmer until the chick-peas are tender.
- Then add the crushed herbs, pulped tomatoes and half a cup of rice
- After about 5 minutes add the water flour mixture, this helps the soup thicken and lighten in colour.
- Finally add the fava beans. Simmer for about 20-30 minutes.
Serve with bread and sweet dates.
Destination – Morocco