Ramadan soups | Moroccan harira soup

Arab weather - soup is a warm, smooth and easy-to-digest dish, which is ideal for starting the Iftar in the blessed month of Ramadan, so that the body compensates for the fluids it lost during the long day of fasting, and prepares the intestines to accommodate the entire breakfast meal, and soups are a rich source of healthy nutrients that the body needs, especially in blessed month of Ramadan.

Today's soup from the list of Ramadan soups that we have prepared for you is: the famous Moroccan Harira Soup.

The following are the characteristics of the soup and how it is prepared.

Features of Moroccan Harira Soup

Moroccan harira soup is considered one of the most important popular dishes among the people of Morocco, especially during the month of Ramadan; It is an integrated meal characterized by its multiple components such as meat and vegetables, which give it a high nutritional value. It is easy to prepare and does not require long time, and many spices can be added to it.

the components

Enough for 4 people..

1. Lamb meat: 250 grams (cut into small pieces, asfour head)
2. Celery: 3 tablespoons (chopped)
3. Onions: 2 tablets (finely chopped)
4. Coriander: ½ cup (chopped)
5. Tomato: 3 grains (peeled)
6. Water: a liter and a half
7. Vermicelli: 100 grams
8. Hummus: 250 grams (boiled)
9. Parsley: ½ cup (chopped)
10. Saffron: half a spoon (optional)
11. Salt: a teaspoon
12. Butter: two tablespoons (or one tablespoon of ghee)
13. Turmeric: a teaspoon
14. Tomato paste: 3 tablespoons
15. Lentils: 50 gm (boiled)
16. Rice: two tablespoons
17. Seasoning: a teaspoon
18. Cumin: a teaspoon

How to prepare

1. Heat the ghee, in a saucepan, on the fire, add the onions, and stir until it wilts.
2. Put the lamb meat, and stir it with the onions for two minutes, and add a pinch of turmeric.
3. Then, add: tomatoes, coriander, parsley and celery, to the electric mixer. Pour a glass of water, and beat the ingredients, until we get a greenish-colored sauce.
4. Pour the sauce over the onions and meat, then pour a liter and a half of water, and leave the pot on the fire until it boils.
5. Add tomato paste, vermicelli, chickpeas, lentils, rice and saffron to the pot, then cover, and leave on low heat for 15 minutes, stirring occasionally.
6. We open the lid of the pot, sprinkle salt, spices and cumin on the soup, then leave it on a low heat for 5 minutes, until we make sure that the vermicelli is completely cooked.

The harira is served hot.. with health and wellness

This recipe was prepared by Chef Maher Al Jawabra at the Rose Rayhaan Hotel in Dubai for my lady’s kitchen