Harira

[coolpharess]

The Harira is the national soup.

During 30 days of Ramadan, every house prepares this perfumed soup, imprenating the streets of its scent at the sundown

It is eaten along with dates, or honey sweeties(Chabakkia, briouats with almonds and honey).

There are many varieties of this soup, but the classical one is the following :

Ingredients for 12 people

It should be prepared in two times :

1_Bouillon(Bubbling)

2_Tédouira.

The bubbling(tka_tàa)is about1 & half hour of cooking.

250 g of beef or muton meat cut into little pieces

4 or 5 little fleshy bones
500 g of whole litthe onions.
A half coffee spoonful of safran(half natural and half artificial)
1 coffee spoonful of pepper
1 butter walnut
250 g of lentil
salt
1 & half litter of water for the bubbling.
Preparation

Cook the lentil in salted water, darin the juice of 1 citron .Put it apart. Cook the other ingredients in an under cover saucepan on a little fire, after boiling, remove the onions when they are cooked to keep them complete.

1 hour past, verify that meat is cooked then remove it fron fire, put the lentil and the onions in the same container.

2_Tédouira : 1 hour cooking

1 bouquet of coriander
1 bouquet of parsley
1 kg and a half of moulded tomatoes or 1 box of concentrated and mixed tomatoes in 1 litre and a half of water
2 litres and a half of water
1 ¾ filled cup tea of lemon juice
1 butterwalnut
200 g of flour
salt
Preparation

Boil water with the moulded or concentrated tomatoes,add butter, then boil for quarter an hour, add the bubbling juice over the meat, lentil , onions,ect…in the saucepan.

Out of fire, pour the mixed flour in 1 litre of water, while shaking it fast to avoid having clots .Put it back on fire, then shake the mixture till boiling.

Add the parsley and corrainder cut to little pieces or crushed with mortar with the necessary quantity of salt for condiment.

Dilute with1 liter of water, and pour into the marmite, keep shaking(We can also crush them in a mixer full of water).Verify the condiment and remove it from fire when the soup is very hot.

The harira should be velvety ,not thick.

N.B We can replace meat by the fellings of chiken.

[muna1]

Originally posted by coolpharess

The Harira is the national soup.

During 30 days of Ramadan, every house prepares this perfumed soup, imprenating the streets of its scent at the sundown

It is eaten along with dates, or honey sweeties(Chabakkia, briouats with almonds and honey).

There are many varieties of this soup, but the classical one is the following :

Ingredients for 12 people

It should be prepared in two times :

1_Bouillon(Bubbling)

2_Tédouira.

The bubbling(tka_tàa)is about1 & half hour of cooking.

250 g of beef or muton meat cut into little pieces

4 or 5 little fleshy bones
500 g of whole litthe onions.
A half coffee spoonful of safran(half natural and half artificial)
1 coffee spoonful of pepper
1 butter walnut
250 g of lentil
salt
1 & half litter of water for the bubbling.
Preparation

Cook the lentil in salted water, darin the juice of 1 citron .Put it apart. Cook the other ingredients in an under cover saucepan on a little fire, after boiling, remove the onions when they are cooked to keep them complete.

1 hour past, verify that meat is cooked then remove it fron fire, put the lentil and the onions in the same container.

2_Tédouira : 1 hour cooking

1 bouquet of coriander
1 bouquet of parsley
1 kg and a half of moulded tomatoes or 1 box of concentrated and mixed tomatoes in 1 litre and a half of water
2 litres and a half of water
1 ¾ filled cup tea of lemon juice
1 butterwalnut
200 g of flour
salt
Preparation

Boil water with the moulded or concentrated tomatoes,add butter, then boil for quarter an hour, add the bubbling juice over the meat, lentil , onions,ect…in the saucepan.

Out of fire, pour the mixed flour in 1 litre of water, while shaking it fast to avoid having clots .Put it back on fire, then shake the mixture till boiling.

Add the parsley and corrainder cut to little pieces or crushed with mortar with the necessary quantity of salt for condiment.

Dilute with1 liter of water, and pour into the marmite, keep shaking(We can also crush them in a mixer full of water).Verify the condiment and remove it from fire when the soup is very hot.

The harira should be velvety ,not thick.

N.B We can replace meat by the fellings of chiken.

This recipe is confusing, whats this (2_Tédouira. )?, also blue cheese is even thicker than feta. Please give me the recipe for Harira simplified

[coolpharess]

salam muna
as far as i know tadouira means "give some ££$$ in darija..or douira a walk "
so the best ..i can suggest call your mom or sister or closest freinds ...while cooking they can help you..bette..
i had one harira this morning ..yes it feels good

[razrif]

Can you get it in a tin?
You can get spam in a tin.

[Ma_Li_Ka]

What a lovely morning

It doesn't come in a tin, but it sure comes in a box!
Harira and Chorba, I think from Maggi. The box is dark yellow, light browny orange.

The taste..... urrrrrrrrmmm --never mind--

[azzeddine]

Originally posted by Ma_Li_Ka
What a lovely morning

It doesn't come in a tin, but it sure comes in a box!
Harira and Chorba, I think from Maggi. The box is dark yellow, light browny orange.

The taste..... urrrrrrrrmmm --never mind--

Hello.
after having a glance on your harira,i think you copie it from ftoor dar el makhzen. reveille toi young man marda theorie has no charm.
Good appetit.
Take care.

[HOUDA-K]

Originally posted by Ma_Li_Ka
What a lovely morning

It doesn't come in a tin, but it sure comes in a box!
Harira and Chorba, I think from Maggi. The box is dark yellow, light browny orange.

The taste..... urrrrrrrrmmm --never mind--

Yes Malika !

I've tried and the taste is ghastly