Moroccan haraira soup in 10 fast steps

Hello friends and friends of Paulina Kitchen! On this occasion we will talk about a very special soup: the thread. This Moroccan soup It is not a simple broth: it is a jewel of the Maghreb and a tablespoon of history.

Today we will get head (and spoon) in the world of harira soupa Moroccan food typical by Ramadanlet it be loved all year.

Let’s see carrying, How is it donesome family secrets that sneak into the pots, and of course, a Step by step recipe To prepare it in their homes. They sharpen the spoon, which starts the trip.

About the Harira

The Moroccan Harira It is a thick and forceful soup that carries legumes, tomatoes, fresh herbs, carne (although it can also be done vegetarian) and a spice touch that transform it into a party for the palate. This is power, flavor and heat in each tablespoon.

Harira soup usually has chickpeas, lentils y FINITE FINE RICE. Some provide a thicker consistency with a traditional mixture called Tadouiraothers prefer it lighter. The important thing is that the base is rich and aromatic.

And if there is something that defines this well harira soupit is its versatility: each family has its secret recipe, its personal touch. But all share that comforting and festive spirit that makes it a star during Ramadan.

Characteristics of the Moroccan Harira Recipe

• Fair thickness: The thickness is achieved with the help of the Tadouiraa natural thickener that consists of a Flour and water mixtureand that is added in the last minutes of cooking of the harira.
• Legumes to power: The protagonists are the chickpeas and the lentilsthat provide body, flavor and nutrition.
• Tomato as a base: Fresh tomatoes give you that Reddish color so characteristic of Moroccan soup, and a natural sweetness.
• Aromatic spices: Cumin, ginger, turmeric, cinnamonand even a little pinch of saffron They printed personality to the harre recipe.
• Fresh herbs: Cilantro y parsley In quantity, for that final perfume that falls in love.
• Optional meat: Many versions of harira soup They carry lamb or veal In small cubes. But there is also vegan variants without meat.
• Long and love cooking: The cooking time of the thread It can vary. The average time in a conventional pot is At least one hour over medium-low heat so that the flavors mix well and the legumes are tender.

ORIGIN OF THE HARIRA SOUP: A dish with history and heart

The harira soup has its root in the Moroccan kitchenlike the traditional chicken paste; although it is also prepared with variants in others Maghreb countrieslike Algeria and Tunisia. It is a dish that not only fills the belly, but also the soul: it is synonym for communityof sharing, of Break the fast As a family.

During the Ramadanthe thread It is used for the iftarthe food that is taken at dusk to break the fasting, often accompanied by dates, flat bread Pita bread or Moroccan sweets.

But be careful Ramadan soup is not just for Muslims Neither for sacred moments: it also appears in weddings, family gatherings or any cold day in which the body asks for something warm and rich. The Moroccan lentil soup It transcends cultures and gets into all hearts.

6 tips and suggestions to prepare the best Moroccan haod

1. Soak the legumes: Soak the chickpeas during the night to reduce cooking time. Lentils can be removed for 1 or 2 hours. Also, to simplify, Boat legumes can be used (lata).
2. Use fresh spices: Las newly ground spices They provide a more intense and authentic flavor to the Harira soup.
   Not saute the tadouira: It is thickening It is key to achieving the characteristic texture of the Moroccan Harira.​
3. Add fresh herbs to the end: Incorporate coriander and parsley At the end of cooking to preserve its texture and aroma.
4. Adjust the consistency: If the soup is too thick, you can add a little more than heat or water until reaching the desired texture.
5. Let stand: The thread It has a better flavor the next day, with the most concentrated flavors.
6. Customize the recipe: Either adjusting the spices or incorporating different vegetables.

Seguime on Instagram (here)
And on YouTube that I upload new recipes every week (click here)

Moroccan harair recipe

Yield: 4-6 portions

Preparation time: 90 minutes

Ingredients

• 200 g of chickpeas soaked or cooked (can be boat)
• 100 g of soaked or cooked lentils (can be boat)
• 200 g of lamb meat or veal in cubes (optional)
• 1 chopped onion
• 2 minced celery branches
• 1/2 cup of finite noodles or rice
• 1 lt. of vegetable broth (see recipe)
• 750 ml of tomato puree or 3 crushed tomatoes
• 1 generous handful of fresh coriander
• 1 handful of chopped fresh parsley
• 1 cdita. of ground cumin
• 1 cdita. Ginger powder
• 1 pinch of cinnamon
• 1 cdta. of turmeric
• 2 Cditas. of flour for the tadouira
• 200 ml. of water (to dissolve the flour)
• Half -lemon juice (optional but recommended)
• Sal
• Pepper
• Oil

How to make Moroccan Harira step by step

1. In a large pot, heat oil and saute the meat cut into small pieces (if it is going to be used), brown for a few minutes.
2. Add the chopped onion and cook until it is transparent.
3. Add celery and spices (cumin, ginger, cinnamon and turmeric). Sauté until the spices release their aroma.
4. Incorporate tomato puree (or crushed tomatoes), chickpeas and lentils. Mix well and cover with the vegetable broth.
5. Take a soft boil and cook over medium-low heat for 45 minutes.
6. Add the finite noodles together with the chopped coriander and parsley. If rice is used, cook approximately 15-18 minutes; If noodles are used, cook 8-10 minutes, or until they are at the dente.
7. Meanwhile, dissolve the flour in 200 ml of cold water to prepare the tadouira (natural thickener).
8. Incorporate the tadouira into the soup in the last minutes of cooking, stirring constantly to avoid lumps, until the soup thickens slightly.
9. Salpimentar at ease. Remove from heat and let stand a few minutes before serving.
10. Serve very hot, with a splash of lemon juice and a little more fresh parsley chopped above.