Harira is a popular
dish of Morocco. Harira is a soup that is prepared by almost every Moroccan
family for breakfast. Harira is also famous in Pakistan and prepared as an
Iftar recipe during the Ramadan. Here is the complete recipe of Harira: http://blush.com.pk/category/food/
Ingredients
Half cup of Flour
Half cup of Chick peas
Half pound Lean lamb
Two Large onions
half spoon of Saffron
Two spoon of Paprika
1 Soup bones
one spoon Butter
Half cup of Chick peas
Half pound Lean lamb
Two Large onions
half spoon of Saffron
Two spoon of Paprika
1 Soup bones
one spoon Butter
One cup of Rice
Salt
Pepper
Half cup of Dried beans
Two pounds tomatoes
One Bunch parsley
Bunch of fresh coriander
Lemon
Half cup of Lentils
Salt
Pepper
Half cup of Dried beans
Two pounds tomatoes
One Bunch parsley
Bunch of fresh coriander
Lemon
Half cup of Lentils
Instructions
1) Soak the flour overnight in 1 cup water; lentils in water
to cover.
2) Add a jug of water, soup bone, butter, salt, pepper, chick peas with skins removed, and the dried broad beans which have been washed and cleaned. Boil it covered for approximately 2 hours.
3) Now blend it with one cup of water, the tomatoes, parsley, coriander & the flour and water paste. Add 3 cups of water, and when it turns to boil, add the vermicelli.
4) When the vermicelli is cooked, add butter and lemon juice. The soup should be smooth and slightly thick in consistency; you can add water or flour to adjust soup thickness if required before serving.
2) Add a jug of water, soup bone, butter, salt, pepper, chick peas with skins removed, and the dried broad beans which have been washed and cleaned. Boil it covered for approximately 2 hours.
3) Now blend it with one cup of water, the tomatoes, parsley, coriander & the flour and water paste. Add 3 cups of water, and when it turns to boil, add the vermicelli.
4) When the vermicelli is cooked, add butter and lemon juice. The soup should be smooth and slightly thick in consistency; you can add water or flour to adjust soup thickness if required before serving.
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