help from moroccans

[ZARQA 0]

I need to make soup tomorrow for breakfast anyone know the easy way to make harira? my husband will bring it tomorrow and want me to cook for our breakfast time, I allready did the milkshake of bananas and avocado was really so good tomorrow is my last day with my hubby going back to the states inshallah I will comeback in December

[ZARQA 0]

I need to make soup tomorrow for breakfast anyone know the easy way to make harira? my husband will bring it tomorrow and want me to cook for our breakfast time, I allready did the milkshake of bananas and avocado was really so good tomorrow is my last day with my hubby going back to the states inshallah I will comeback in December

ok seems not one here i found a recipe online, who ever have a sugestion please let me know, oh! what is hanout?

[ginny20 0]

A hanout in Morocco is the corner store. 'Ras el hanout' is a special Moroccan spice mixture they sell locally (the contents of which vary greatly from place to place).

[ZARQA 0]

A hanout in Morocco is the corner store. 'Ras el hanout' is a special Moroccan spice mixture they sell locally (the contents of which vary greatly from place to place).

thanks ginny i will stop in the moroccan market here in spain ad ask for that

[Martiniolive 0]

the ras el hanout will be good in morocco. But you don't need it in harira. here is a good recipe:

HARIRA

1 medium to large onion

3-4 cloves garlic

5-6 tomatoes

1 to 1-½ cups meat cubed

1 bunch parsley

½ bunch cilantro

1 small can tomato paste

Olive oil

1t Salt

1-1/2t Black Pepper

1T Paprika

1T Turmeric

1 small pinch Saffron (if desired)

½ c garbanzo beans (soaked overnight)

¼ c lentils (washed)

Vermicelli pasta (broken to small pieces)

¼ c Flour

4 cups water

Food processor

Heat olive oil in large stockpot.

Puree onion and garlic in food processor. Add to pot and sauté.

Add meat and brown until almost cooked.

Puree tomatoes and add along with another dash of olive oil

Either finely chop or puree parsley and cilantro (w/ tomatoes) and add

Add salt, pepper, paprika, turmeric (and saffron if desired- I do)

Add water and can of tomato paste

Bring to a boil and add lentils and beans

Once beans are cooked, add pasta

Let simmer

If too thick, add water. If too thin, add flour/water paste

Adjust spices to desired taste

the ras el hanout will be good in morocco. But you don't need it in harira. here is a good recipe:

HARIRA

1 medium to large onion

3-4 cloves garlic

5-6 tomatoes

1 to 1-½ cups meat cubed

1 bunch parsley

½ bunch cilantro

1 small can tomato paste

Olive oil

1t Salt

1-1/2t Black Pepper

1T Paprika

1T Turmeric

1 small pinch Saffron (if desired)

½ c garbanzo beans (soaked overnight)

¼ c lentils (washed)

Vermicelli pasta (broken to small pieces)

¼ c Flour

4 cups water

Food processor

Heat olive oil in large stockpot.

Puree onion and garlic in food processor. Add to pot and sauté.

Add meat and brown until almost cooked.

Puree tomatoes and add along with another dash of olive oil

Either finely chop or puree parsley and cilantro (w/ tomatoes) and add

Add salt, pepper, paprika, turmeric (and saffron if desired- I do)

Add water and can of tomato paste

Bring to a boil and add lentils and beans

Once beans are cooked, add pasta

Let simmer

If too thick, add water. If too thin, add flour/water paste

Adjust spices to desired taste

[Martiniolive 0]

YIKES!!!!! Please do not use the garlic! I would not use much onion either wow! I should have proof read this. You don't want a long strong after taste of garlic/onion it will make you hungry afterward! So Sorry

the ras el hanout will be good in morocco. But you don't need it in harira. here is a good recipe:

HARIRA

1 medium to large onion

3-4 cloves garlic

5-6 tomatoes

1 to 1-½ cups meat cubed

1 bunch parsley

½ bunch cilantro

1 small can tomato paste

Olive oil

1t Salt

1-1/2t Black Pepper

1T Paprika

1T Turmeric

1 small pinch Saffron (if desired)

½ c garbanzo beans (soaked overnight)

¼ c lentils (washed)

Vermicelli pasta (broken to small pieces)

¼ c Flour

4 cups water

Food processor

Heat olive oil in large stockpot.

Puree onion and garlic in food processor. Add to pot and sauté.

Add meat and brown until almost cooked.

Puree tomatoes and add along with another dash of olive oil

Either finely chop or puree parsley and cilantro (w/ tomatoes) and add

Add salt, pepper, paprika, turmeric (and saffron if desired- I do)

Add water and can of tomato paste

Bring to a boil and add lentils and beans

Once beans are cooked, add pasta

Let simmer

If too thick, add water. If too thin, add flour/water paste

Adjust spices to desired taste

the ras el hanout will be good in morocco. But you don't need it in harira. here is a good recipe:

HARIRA

1 medium to large onion

3-4 cloves garlic

5-6 tomatoes

1 to 1-½ cups meat cubed

1 bunch parsley

½ bunch cilantro

1 small can tomato paste

Olive oil

1t Salt

1-1/2t Black Pepper

1T Paprika

1T Turmeric

1 small pinch Saffron (if desired)

½ c garbanzo beans (soaked overnight)

¼ c lentils (washed)

Vermicelli pasta (broken to small pieces)

¼ c Flour

4 cups water

Food processor

Heat olive oil in large stockpot.

Puree onion and garlic in food processor. Add to pot and sauté.

Add meat and brown until almost cooked.

Puree tomatoes and add along with another dash of olive oil

Either finely chop or puree parsley and cilantro (w/ tomatoes) and add

Add salt, pepper, paprika, turmeric (and saffron if desired- I do)

Add water and can of tomato paste

Bring to a boil and add lentils and beans

Once beans are cooked, add pasta

Let simmer

If too thick, add water. If too thin, add flour/water paste

Adjust spices to desired taste

[ZARQA 0]

the ras el hanout will be good in morocco. But you don't need it in harira. here is a good recipe:

HARIRA

1 medium to large onion

3-4 cloves garlic

5-6 tomatoes

1 to 1-½ cups meat cubed

1 bunch parsley

½ bunch cilantro

1 small can tomato paste

Olive oil

1t Salt

1-1/2t Black Pepper

1T Paprika

1T Turmeric

1 small pinch Saffron (if desired)

½ c garbanzo beans (soaked overnight)

¼ c lentils (washed)

Vermicelli pasta (broken to small pieces)

¼ c Flour

4 cups water

Food processor

Heat olive oil in large stockpot.

Puree onion and garlic in food processor. Add to pot and sauté.

Add meat and brown until almost cooked.

Puree tomatoes and add along with another dash of olive oil

Either finely chop or puree parsley and cilantro (w/ tomatoes) and add

Add salt, pepper, paprika, turmeric (and saffron if desired- I do)

Add water and can of tomato paste

Bring to a boil and add lentils and beans

Once beans are cooked, add pasta

Let simmer

If too thick, add water. If too thin, add flour/water paste

Adjust spices to desired taste

the ras el hanout will be good in morocco. But you don't need it in harira. here is a good recipe:

HARIRA

1 medium to large onion

3-4 cloves garlic

5-6 tomatoes

1 to 1-½ cups meat cubed

1 bunch parsley

½ bunch cilantro

1 small can tomato paste

Olive oil

1t Salt

1-1/2t Black Pepper

1T Paprika

1T Turmeric

1 small pinch Saffron (if desired)

½ c garbanzo beans (soaked overnight)

¼ c lentils (washed)

Vermicelli pasta (broken to small pieces)

¼ c Flour

4 cups water

Food processor

Heat olive oil in large stockpot.

Puree onion and garlic in food processor. Add to pot and sauté.

Add meat and brown until almost cooked.

Puree tomatoes and add along with another dash of olive oil

Either finely chop or puree parsley and cilantro (w/ tomatoes) and add

Add salt, pepper, paprika, turmeric (and saffron if desired- I do)

Add water and can of tomato paste

Bring to a boil and add lentils and beans

Once beans are cooked, add pasta

Let simmer

If too thick, add water. If too thin, add flour/water paste

Adjust spices to desired taste

[Nothing1234 2]

Yummy ... I'm going to try it.

[ZARQA 0]

Yummy ... I'm going to try it.

yes it is good i ate in Ramadan i was in morocco but never did it myself, so will be my first time, also try it the bananos with avocado and do a milkshake was a recipe from a moroccan woman i met in the market today, i said avocado and bananas what? i did it and was so good. seems is moroccan recipe because my husband is Jordanian and he told me never drink milkshake made it that way

[Henia 11]

YIKES!!!!! Please do not use the garlic! I would not use much onion either wow! I should have proof read this. You don't want a long strong after taste of garlic/onion it will make you hungry afterward! So Sorry

If she roasts the garlic in the oven before adding to the soup and chops/grates the onion fine, there should be no strong smell to worry about!

If you can't find Ras el Hanout, just make simple version yourself:

2 teaspoons ground nutmeg

1-1/4 teaspoon ground allspice

20 threads Spanish saffron

1-1/2 teaspoons ground black pepper

1-1/2 teaspoons ground mace

1 teaspoon ground cinnamon

2 teaspoons cardamom seeds or 1-1/2 teaspoons ground cardamom

2 two-inch pieced dried ginger or 2 teaspoons ground ginger

2 teaspoons salt

1 teaspoon ground

Edited September 2, 2008 by Henia

[Martiniolive 0]

Yummy ... I'm going to try it.

yes it is good i ate in Ramadan i was in morocco but never did it myself, so will be my first time, also try it the bananos with avocado and do a milkshake was a recipe from a moroccan woman i met in the market today, i said avocado and bananas what? i did it and was so good. seems is moroccan recipe because my husband is Jordanian and he told me never drink milkshake made it that way

Making these milkshakes (my husband just calls it juice) is my husbands morning thing. He used milk, flavored yoghurt (like vanilla) very ripe avocado, sugar (I make him use splenda now I send it to them), and banana. whip it in a blender and thats it.

[ZARQA 0]

Making these milkshakes (my husband just calls it juice) is my husbands morning thing. He used milk, flavored yoghurt (like vanilla) very ripe avocado, sugar (I make him use splenda now I send it to them), and banana. whip it in a blender and thats it.

I will try it, my husband like yogurt

[Martiniolive 0]

YIKES!!!!! Please do not use the garlic! I would not use much onion either wow! I should have proof read this. You don't want a long strong after taste of garlic/onion it will make you hungry afterward! So Sorry

If she roasts the garlic in the oven before adding to the soup and chops/grates the onion fine, there should be no strong smell to worry about!

If you can't find Ras el Hanout, just make simple version yourself:

2 teaspoons ground nutmeg

1-1/4 teaspoon ground allspice

20 threads Spanish saffron

1-1/2 teaspoons ground black pepper

1-1/2 teaspoons ground mace

1 teaspoon ground cinnamon

2 teaspoons cardamom seeds or 1-1/2 teaspoons ground cardamom

2 two-inch pieced dried ginger or 2 teaspoons ground ginger

2 teaspoons salt

1 teaspoon ground

check this out guys. The ras el hanout my hubby and I got in morocco has 20 (from rabat souks)spices

rumor has it that one ingredient is supposed to even be "spanish fly" but? Every spice guy has his own secret recipe and it basiclly means "top of the shelf" or top of all of his spices. I got one now I use that has over 36 spices in it. The smell and taste is killer. I use it on everything, salads, omlets, etc... honestly I love it so much I would not waster it in my harira LOL...I love to actually taste the spice itself a la carte. It is the coolest moroccan spice to me. I made hubby promise to bring me a bunch with him to NY from morocco. His MOm will know where to get the best spices in meknes or casa. She is a gourmet! That woman is my mentor

[Henia 11]

Well you are right every spice seller does have their own blend ... some even have as much as 16-23 spices in their blend. But Spanish fly? LOL!

Edited September 2, 2008 by Henia

[ginny20 0]

That's true, I've never seen anyone put ras el hanout in Harira. I would also add a healthy dose of lemon juice, celery, double the cilantro, and maybe add a bit of ginger (I've never seen Moroccans use paprika and most people here don't have access to saffron, although it's an interesting idea). Some people also use an egg or two to thicken up the broth. In villages, I've seen 'khimeera bldeea' (local yeast they make) used to thicken up the broth, which is very tasty, although I have no idea how to cook with this.

the ras el hanout will be good in morocco. But you don't need it in harira. here is a good recipe:

HARIRA

1 medium to large onion

3-4 cloves garlic

5-6 tomatoes

1 to 1-½ cups meat cubed

1 bunch parsley

½ bunch cilantro

1 small can tomato paste

Olive oil

1t Salt

1-1/2t Black Pepper

1T Paprika

1T Turmeric

1 small pinch Saffron (if desired)

½ c garbanzo beans (soaked overnight)

¼ c lentils (washed)

Vermicelli pasta (broken to small pieces)

¼ c Flour

4 cups water

Food processor

Heat olive oil in large stockpot.

Puree onion and garlic in food processor. Add to pot and sauté.

Add meat and brown until almost cooked.

Puree tomatoes and add along with another dash of olive oil

Either finely chop or puree parsley and cilantro (w/ tomatoes) and add

Add salt, pepper, paprika, turmeric (and saffron if desired- I do)

Add water and can of tomato paste

Bring to a boil and add lentils and beans

Once beans are cooked, add pasta

Let simmer

If too thick, add water. If too thin, add flour/water paste

Adjust spices to desired taste