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A Taste of Morocco: Recipe from CultureGrams

One of the best (and definitely the most delicious) ways to experience a new culture is by sampling the local cuisine! On a recent trip to Morocco, I seized every opportunity I had during my short stay to experience the many sights, smells, and flavors of Fez. My first stop was at a little restaurant where I was served a little bowl of spiced heaven, called harira. Many people have heard of Morocco’s famous chicken tagine and couscous but harira, a traditional Moroccan soup made from lamb, lentils, and chickpeas, is equally authentic and delectable.

With over 1,000 recipes from around the world, CultureGrams makes it possible for users to experience a new culture in their very own kitchens. Feeling adventurous as well as hungry? Try out this authentic Moroccan Harira recipe from CultureGrams and bon appétit! Or as they say in Morocco, Sahten! (صحتين), which literally means “two healths.”

Harira is the traditional meal eaten to break the fast during Ramadan; it usually is served with dates, figs, and special sweets called chabakiya. Photo by Jenni Boyle

 

Harira

Ingredients
Broth:
1 pound lamb, cut in small pieces
1 small onion, minced
1 cup chickpeas, soaked overnight (or from a can)
2 pounds canned crushed tomatoes
2 quarts water
1/4 cup olive oil
1/3 cup minced fresh parsley
6 to 7 strands saffron (soaked in a few tablespoons of hot water)
1/2 to 1 teaspoon pepper
2/3 teaspoon ginger
1 cube bouillon (optional)
Salt

Other ingredients:
1/3 cup lentils
1/2 lemon
1/4 cup rice
1/4 cup broken up angel hair pasta
1/3 cup minced fresh cilantro
Salt
3 tablespoons flour
1 egg

Directions
1. Cook the lentils in salted water. When done, drain them and squeeze the lemon over them. Set aside.
2. Cook all of the broth ingredients in a soup pot over low heat for 50 to 60 minutes, or enough time to cook the meat and the chickpeas.
3. Add the rice, pasta, cilantro, and salt. Allow to simmer another 10 to 15 minutes, stirring occasionally.
4. Mix the flour with a little water to form a paste and then add this to the soup a little bit at a time; stir constantly to avoid lumps.
5. Add the lentils and let cook for another 5 minutes. Harira should be creamy but not thick. If it is thick, add water and cook for a few more minutes; if it is too thin, thicken with more flour-and-water paste.
6. Some break an egg into the soup during the last 5 minutes of cooking and mix it well to keep it liquid.
7. Serve in bowls with lemon wedges on the side for those who want to add it to their soup.

Have you ever tried making a recipe from CultureGrams? Tweet us @CultureGrams and lets us know how it turned out.

Jenni Boyle

Jenni Boyle

is an Editor at CultureGrams and covers countries in South Asia, the Middle East, and North Africa. She earned a BA in Middle East Studies, with an emphasis in Arabic, from Brigham Young University. She has lived and worked in Amman, Jordan and now lives in Utah. Jenni enjoys cooking Middle Eastern food, reading, and watching the LA Clippers win.
Jenni Boyle

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