Moroccan Harira – Gluten and Dairy
Moroccan Harira - Gluten and Dairy - Moroccan Recipes
Harira is a smooth and thick Moroccan soup made for the most part with tomatoes, herbs, heartbeats and meat, however like every one of the works of art of Moroccan food, each locale and each family have their own particular form of harira. A few areas include fish or vermicelli while others include carrots and rice.
Harira is the most acclaimed soup in Moroccan cooking and the most well-known dish devoured amid the period of Ramadan to break the quick..
The formula I am imparting to you today is my mother’s formula. She gave me her formula a couple of years prior yet on account of the innumerable dishes of harira I delighted in while I was growing up, I could for all intents and purposes recreate her formula without taking a gander at it! It’s interesting how our memory can record tastes and to repeat them.
I influence a gluten and dairy to free form so it can suit a greater amount of us yet don’t hesitate to add vermicelli or to utilize margarine rather than oil on the off chance that you feel like it.
Harira is certainly the fit as a fiddle and natural dish that will fulfill your body and your spirit, to devour without balance!
- 1 tablespoon olive oil
- 300 gr braising beef or lamb, boneless, trimmed of excess fat and cut in 3 cm pieces (i.e. shoulder, neck fillet, beef shin, etc)
- 1 small onion (100gr), finely chopped
- 70 gr dried chickpeas, soaked overnight and drained (or 140 gr canned chickpeas, drained)
- 6 large tomatoes,grated
- 100 gr celery, finely chopped
- 1 tablespoon chopped fresh parsley
- 1 tablespoon tomato paste
- 1 teaspoon ground turmeric
- ½ teaspoon ground black pepper
- ¼ teaspoon ground ginger
- 1 ½ teaspoon salt or more to taste
- Pinch saffron
- 80 gr green lentils
- 3 tablespoons cornflour
- 2 tablespoons chopped fresh coriander
- Lemon wedges to serve
- In a large casserole warm the olive oil over medium heat and add the onions, the meat and the spices. Leave for 5 to 10 minutes to lightly brown the meat and sweat the onions. Stir occasionally.
- Transfer the rest of the ingredients in the casserole except the lentils, the cornflour, the coriander and the lemon wedges. Add 1 litre of water, cover with a lid and reduce the heat to low. Leave to simmer for 60 minutes.
- At this stage, the meat and the chickpeas should be almost cooked. Add the lentils in the casserole and cover with a lid for 20 minutes. This will allow the lentils to cook and the chickpeas and the meat to finish cooking.
- When the chickpeas, the meat and the lentils are cooked, in a small bowl mix the cornflour with 3 tablespoons of water and stir until smooth. Pour the cornflour mixture in the casserole and stir. Simmer for 5 minutes until the harira thickens. Adding cornflour allows to thicken the harira in order to give it a velvety texture.
- Transfer the chopped coriander in the casserole and stir.
- Serve hot with lemon wedges.
• If you wish to add vermicelli and/or rice to your harira, transfer each of them in the casserole at the right time throughout cooking so they will be cooked at the same time as the chickpeas and the meat.
• Use plain regular flour if you don’t have cornflour, however the recipe won’t be gluten free anymore.
• If you forget to soak your chickpeas overnight, use 140 gr canned chickpeas (drained) and transfer them in the casserole at the same time as the lentils. Canned chickpeas cook much faster than dried and soaked ones.