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Thursday, May 10, 2018

Morrocan Hareera Soup


Morrocan Hareera Soup
Morrocan Hareera Soup


Morrocan Hareera Soup has been on my 'to-do' list for a very long time. This dish pops up in my mind during Ramadan season as I feel nothing can be more satisfying and wholesome than this 'one pot meal'.  I keep making those list of dishes which could be an Iftar staple and very few of them go live on my blog. So this time, I just didn't want to miss this soup and I decided to merge this post with today's Muslim Food Bloggers Challenge. 

The theme set for this month's challenge is 'RAMADAN FOOD FROM ISLAMIC WORLD'. And I chose 'Morroco' as the country and ' Morrocan Hareera Soup' that goes perfectly with the theme.


Morrocan Hareera Soup
Morrocan Hareera Soup

Talking a bit about the history of Morrocan Soup, it is considered to be a National soup and dish of Morroco. This tomato-based soup is very commonly served in the month of Ramadan. Most of the ingredients and spices resemble that of Indian cuisine but the ultimate flavor of the soup is quite Middle-eastern. It is an ideal 'one-pot meal' as you have everything from lentils, vermicelli, chickpeas and meat with loads of tomatoes and herbs. This is why 'Morrocan Hareera Soup' qualifies for a perfect Iftar meal.

To speed up my cooking process and minimize the time, I keep some preparation ready in my refrigerator and freezer. For instance, we need cooked chickpeas to make this soup. In order to reduce the soaking and cooking time I prep and freeze the chickpeas in advance. This prep is very handy when I need to make a quick fix hummus or a chat. There are more such preps which you will find useful in my post MEAL PREP IDEAS FOR EASY COOKING.




Hareera Soup


This recipe is adapted from Spoonwithme.

Morrocan Hareera Soup


Morrocan style lamb and lentil soup which is a wholesome and a complete meal to be served as a Ramadan Speciality.

Preparation time: 30 minutes
Soaking time: 5 hours (chickpeas)
Cooking time: 60 minutes
Total time: 90 minutes
1 cup = 250 ml capacity
Serves 5

Ingredients:

4 large pieces of mutton with bone
1/2 cup white chickpeas
1 cup finely chopped onion
1 tablespoon finely chopped garlic
2 teaspoon coriander powder
2 teaspoon cumin powder
3/4 teaspoon turmeric powder
1 teaspoon paprika powder (or you can add kashmiri chili powder)
1/4 teaspoon cinnamon powder
1/4 teaspoon garam masala powder
1/2 teaspoon black pepper powder
2 cups fresh tomatoes pureed
1/4 cup masoor dal (red lentil)
1 tablespoon lemon juice
1 teaspoon white vinegar
1/2 cup cooked vermicelli (optional)
1/2 cup finely chopped coriander leaves
4 tablespoon olive oil (or vegetable oil)
1 teaspoon salt
Fried onion for garnishing

Instructions:

1. Soak the chickpeas for 4 to 5 hours, boil until soft and well cooked and set aside.
2. Heat olive oil in a pressure cooker and saute chopped onion and garlic until soft. When onions turn transparent, add coriander powder, cumin powder, turmeric powder, paprika, cinnamon powder, garam masala powder, and black pepper powder. Fry for a minute and then add pureed tomatoes.
3. Cook the spices on low flame for 2 minutes and then add the mutton pieces, washed red lentils (masoor) and salt.
4. Add enough of water according to the quantity in the cooker and cook till mutton is fully done.
5. Once the mutton is cooked, transfer the content to a saucepan. Remove the mutton pieces, discard the bones, shred the mutton pieces and add it back to the soup. Add more water as required adjusting the consistency of the soup.
6. Turn on the heat and add lemon juice, cooked vermicelli, chopped coriander leaves and vinegar. Cook the soup on low flame for 5 more minutes.
7. Serve hot with pita bread or naan.




3 comments:

  1. yummm... I keep meaning to try Hareera, this looks delicious. Morocco is always on my list of places to visit.. :)

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  2. that one pot soup really sound interesting .... would love to make some day inshaallah

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  3. I remember buying sweet paprika powder for trying this recipe, and never got around making it. Now I am sprinkling it into my meals to finish the spice before its date... hehe... the Harira soup looks so delicious, I must make these for the folks for a light dinner during Ramadan, InShaAllah...

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