How to make the traditional Moroccan soup "Harrer"

The traditional Moroccan soup "Harrer"

Moroccan tables are not without the harira dish, especially in the month of Ramadan, as it is an essential daily dish in this holy month. Harira soup is a delicious dish that the Maghreb countries are famous for. It is a complete meal usually served with dates and Moroccan chebakia in Morocco. In Algeria, it is served with borak or makouda. In Tunisia, it is called al-hasu or al-hassi. It is prepared with yeast or starch in the capital, and semolina or hawari flour. in some areas. Harira soup includes lentils, chickpeas and some small pieces of meat, in addition to green coriander and parsley with tomato juice and a little canned sauce, and a set of spices is added to it. Harira was the complete daily food for the inhabitants of Morocco in the past, especially in rainy seasons and times of drought and famine, especially among the inhabitants of the mountains, deserts and nomads. Some historians trace the origin of harira to the country of Andalusia, and there is another narration that says that Alfonso VIII gave a beautiful maidservant to the governor of Cordoba after the Almohads took control of it. The month of Ramadan was with this slave girl, who used to increase the amount of celery to increase the governor’s desire to sleep, which increased his isolation from the Caliph and from the subjects as well.

Whether this novel is true or not, the Harira has spread throughout Seville and Granada, and from there to the countries of the Maghreb, and if they want to try it, 

here is the method:

Ingredients:

• 200 g of meat, cut into small pieces and used as a bone kneading to give taste and deliciousness
• 200 g of chickpeas, a large cup (soak them in water for 8 hours, until they are wet, they have been peeled)
• 100 gm lentils half a cup
• 1 medium onion cut into small squares
• Half a kilo of chopped tomatoes 3 pieces
• Half a cup of celery
• ½ cup chopped parsley and cilantro
• teaspoon ginger
• Black pepper and salt to taste
• 2 and a half liters of water
• 2 tablespoons tomato concentrate
• 100 g flour two cups

How to prepare:

1. Heat the oil in a saucepan over a medium heat, then add the meat and onions, and stir until the meat takes on a brown color.
2. Add chickpeas, lentils, tomatoes, celery leaves, black pepper, salt, turmeric and ginger, and cook for a few minutes.
3. Add 2 liters of water, cover the pot, and cook for about two hours on medium heat.
4. Add tomato paste and stir well.
5. In a bowl, mix the flour with a quarter of a liter of water, and beat until the mixture becomes smooth, then add it to the soup and stir until the mixture becomes thick.
6. Add vermicelli and stir well. Cook for about 10 minutes on a medium heat.
7. Add coriander, parsley and ghee and stir well. This way, the soup is ready to be served.