SLOW-COOKER MOROCCAN HARIRA SOUP
This traditional soup is eaten throughout the year in Morocco, but even more so during the month of Ramadan to break the fast once the sun sets. It is typically made with lamb but chicken thighs or gravy beef could be used as an alternative, or it's just as good as a vegetarian meal.
Provided by Olivia Andrews
Categories Main-course
Time 2h
Yield SERVES 4-6
Number Of Ingredients 11
Steps:
- 1. Combine the lamb, onion, celery, turmeric, ginger, cinnamon, saffron with soaking liquid, stalks from the parsley and coriander, tomatoes, stock, 750ml water, chickpeas and lentils in the slow cooker. 2. Cook on low for 8 hours until the pulses and lamb are tender. 3. Season to taste with salt. Stir in the chopped parsley and coriander and serve with lemon wedges.
SLOW COOKER MOROCCAN CHICKPEA SOUP (HARIRA)
A little taste of North African cuisine. This Moroccan chickpea soup seems all over the place with veggies, cinnamon and pasta but it all ties together beautifully, make it and see for yourself!
Provided by ron42
Time 5h
Yield 8
Number Of Ingredients 15
Steps:
- Soak chickpeas in water to cover by 2 inches 8 to 12 hours. Drain chickpeas and rinse well. Add to crock pot with onion and celery. Add turmeric, pepper, and cinnamon. Stir in tomatoes, half the cilantro, vegetable broth, and lentils. Cook for 8 to 10 hours. Stir in pasta and continue to cook on low until tender. Stir in parsley, remaining cilantro, and salt to taste.
VEGETARIAN MOROCCAN HARIRA
Harira is a famous Moroccan soup, and here's a hearty vegetarian (and vegan!) version - packed with tomatoes and chickpeas and flavored with paprika, turmeric, saffron, ginger, and harissa. The amount of water can be adjusted depending on the thickness you want. I like this soup pretty thick and nourishing, so I do not add too much water.
Provided by chouchou65
Categories World Cuisine Recipes African North African Moroccan
Time 1h5m
Yield 5
Number Of Ingredients 17
Steps:
- Heat oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes, chickpeas, cilantro, parsley, mint, paprika, turmeric, ginger, harissa, and saffron. Add water and cook over medium heat until flavors have combined, about 30 minutes.
- Mix a few tablespoons of soup liquid with flour and cornstarch in a small bowl and return to the soup, stirring in well. Add cherry tomatoes. Bring to a boil, reduce heat, and simmer over low heat until soup thickens, about 10 minutes. Season with salt and pepper.
Nutrition Facts : Calories 182.4 calories, Carbohydrate 27.1 g, Fat 6.9 g, Fiber 6.4 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 231.1 mg, Sugar 6.3 g
MOROCCAN HARIRA & CHICKEN SOUP
This North African-inspired soup is flavoured with harissa and spices. Serve with hummus toasts and cooling yogurt
Provided by Good Food team
Categories Dinner, Lunch
Time 1h20m
Number Of Ingredients 19
Steps:
- Heat half the oil in a frying pan, season the thighs and brown really well on both sides. Remove to a plate. Tip a mug of water into the pan and simmer, scraping up all the browned bits. Tip this liquid into a measuring jug for later.
- Put the remaining oil, the vegetables and coriander stalks in a big saucepan. Gently cook until the veg is softened - about 5 mins. Stir in the spices, turn up the heat, and cook for a few mins. Stir in the harissa, followed by the tomatoes, the chicken, stock cubes and lentils. Top up your jug of chickeny juices to 500ml with water, then add this, too. Bring to a simmer, cover and cook for 30 mins.
- Lift the chicken from the soup and shred finely using a couple of forks. Return to the soup with the lemon zest and juice, sugar, and season to taste. Ladle into bowls with a dollop of yogurt and the coriander leaves, and serve with toast, spread with hummus and drizzled with oil.
Nutrition Facts : Calories 316 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 22 grams protein, Sodium 1.6 milligram of sodium
SLOW COOKER HARIRA RECIPE
Warmly spiced and perfect for autumn and winter, this slow cooker lamb harira recipe is easy to make and ideal for batch cooking. If you love spicy North African flavours then this stew of lamb, lentils, chickpeas and spices will definitely suit you.
Provided by Corina Blum
Categories Main Course
Time 8h15m
Number Of Ingredients 19
Steps:
- Choose the saute function and heat a little oil in the bottom of the slow cooker. When hot, add the diced onion, carrot and celery. Stir fry for 5 minutes until softened.
- Add the crushed garlic and ginger. Saute for a minute.
- Add the lamb. Brown the lamb on all sides.
- Add the spices. Stir to coat the lamb in the spices
- Add the harissa, tomato puree, tinned tomatoes, chickpeas, lentils and stock.
- Stir well and then select the low slow cook function and cook for 7-8 hours
- Serve with fresh coriander (cilantro) and a squeeze of lemon.
- Use a large saucepan and follow instructions 1-5 but on the hob. Transfer everything to the slow cooker and cook on low for 7-8 hours.
- Follow instructions 1-5.
- Lower to a simmer and cook slowly for 2½ hours. Check every so often that the pan is not getting too dry and add extra stock if necessary.
- Serve with fresh coriander (cilantro) and a squeeze of lemon.
Nutrition Facts : Calories 593 kcal, Carbohydrate 63 g, Protein 34 g, Fat 24 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 55 mg, Sodium 276 mg, Fiber 24 g, Sugar 12 g, UnsaturatedFat 14 g, ServingSize 1 serving
MOROCCAN HARIRA - A FAVOURITE IN ALGERIA
A hearty, spiced soup which is especially good during Ramadan. This harira is a family recipe - guaranteed to be AUTHENTIC! This harira freezes very well so can be made in advance and frozen in portions (a big time saver!) so good for OAMC. Kids tend to like it as it has no bits for them to identify and moan about too.
Provided by Um Safia
Categories Egg Free
Time 1h50m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 19
Steps:
- In a medium sized bowl, pour 1 cup of water, the lemon juice and the flour. Set aside.
- Also put 1 garlic clove and 1/4 of the corriander to one side until the end of cooking.
- Take a heavy bottomed pan or pressure cooker and place the meat (if using small pieces or boneless meat, it's best to secure them in a muslin cloth bag), add the vegetables and remaining corriander roughly chopped.
- Fry those ingredients with a little oil, 1 tsp of ras el hanout for a couple of minutes then pour on the water and leave to simmer, covered for 1 and a 1/2 hours or around 45 minutes in a pressure cooker. (or until meat and vegetables are tender) Add salt & pepper to taste.
- Remove the meat and set aside. Remove any traces of bones, gristle etc.
- Liquidise the remaining vegetables and push through sieve when finished, take another cup of freshly boiled water and pour over sieve to get any last traces!
- Put everything back in the pan and on low heat (just enough to reach a slow boil) You may wish to add a little more water or stock at this stage.
- When the harira reaches the boil, lower heat a little & add the flour mixture prepared in step 1. Add a few tbsp of the harira to the flour mix first. Remember to add gradually and stir continuously to avoid lumps.
- Turn heat to low and finely chopped coriander (last 1/4), final garlic clove minced & 2 tsp of ras el hanout. Allow the harira to heat through again so garlic is not raw.
- Sprinkle more coriander on top if desired and serve with fresh bread.
Nutrition Facts : Calories 133.6, Fat 2.9, SaturatedFat 0.4, Sodium 79.4, Carbohydrate 23.6, Fiber 6.4, Sugar 3.8, Protein 5.1
ROBERT CARRIER'S MOROCCAN HARIRA
In Morocco this soup is served as an important part of the festivities of Ramadan: it's the traditional soup to break the fast
Provided by Good Food team
Categories Dinner, Soup
Time 2h45m
Number Of Ingredients 13
Steps:
- Tip the chickpeas and lentils into a large saucepan or flameproof casserole. Add the lamb, onion, turmeric, cinnamon, ginger, saffron strands and paprika, then pour in 1.5 litres/21⁄2 pints water. Season.
- Bring to the boil, skimming all the froth from the surface as the water begins to bubble, then stir in half the butter. Turn down the heat and simmer the soup, covered, for 11⁄2 -2 hours until the chickpeas are tender, adding a little more water from time to time as necessary.
- Towards the end of the cooking time, prepare the rice. Bring 850ml/ 11⁄2 pints water to the boil in a saucepan, shower in the rice, the rest of the butter and salt to taste. Cook until the rice is very tender. Drain, reserving 3tbsp of the liquid.
- To finish, put the reserved rice liquid in a small saucepan. Stir in the coriander, parsley (hold a little back for a garnish if you like) and tomatoes, then simmer for 15 minutes, stirring from time to time. Add to the soup with the rice, and then taste for seasoning. Simmer for 5-10 minutes to thicken slightly. Serve hot, with a lemon quarter for each serving so guests can squeeze over lemon juice to taste.
Nutrition Facts : Calories 381 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 0.35 milligram of sodium
HARIRA
This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Season with salt, pepper, mint leaves and cinnamon to taste.
Provided by Becky
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 2h45m
Yield 6
Number Of Ingredients 18
Steps:
- Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
- Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
- About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.
Nutrition Facts : Calories 467.4 calories, Carbohydrate 50 g, Cholesterol 116.4 mg, Fat 16.7 g, Fiber 13.3 g, Protein 29.4 g, SaturatedFat 5.8 g, Sodium 593.8 mg, Sugar 6.5 g
HARIRA
Steps:
- In a large soup pot, put the meat, celery, onion, parsley, cilantro, butter, ginger, and cinnamon. Season with salt and plenty of pepper. Cover with 6 cups/1.5 L water, stir well, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 1 hour.
- Add the tomatoes, tomato paste, and chickpeas, and stir in 1 1/2 cups/360 ml water. Cover and simmer for 30 minutes.
- Meanwhile, in a small saucepan over low heat, warm 1 cup/240 ml water and whisk in the flour and lemon juice. Remove from the heat, let sit for 10 minutes, and then whisk again.
- Add the flour mixture to the soup in a slow but steady stream while continually stirring. Cook, stirring frequently to avoid any sticking, for 10 minutes. Sprinkle in the vermicelli and cook until the pasta is tender, about 5 minutes. The texture of the soup should be velvety.
- Serve in bowls with lemon wedges on the side and with the dates and figs on a small platter.
HARIRA - MOROCCAN LAMB STEW
I learned how to make this from an ex-boyfriend's mother. This stew has a very unique flavor. You can substitute beef if you prefer.
Provided by Mirj2338
Categories Stew
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, margarine, celery, onion, and cilantro into a large soup pot over a low heat.
- Stir frequently for 5 minutes.
- Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
- Pour tomato juice, 7 cups water, and the lentils into the pot.
- Bring the mixture to a boil, then reduce the heat to simmer.
- Let soup simmer, covered, for 2 hours.
- About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente).
- Stir in lemon and eggs, let eggs cook 1 minute.
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