Who's got a harira recipe?

[kerewin21 2]

OK ladies, serve up your favorite recipe for harira, my husband's got a craving and I've never made it before! I trust things you have tried yourselves better than what I can get by googling

Thanks in advance.

BTW, Maj brought some homemade Chabekia (sp?) back with him from Morocco, it didn't last long! Does anyone have a recipe for that?

Sharon

[maryandatif 0]

http://www.recipezaar.com/14331

This is the one I like. It doesn't tast like the one Ataif got for me but I really like it.

Mary K.

[noura 0]

Sharon, I just got 4 new Moroccan cookbooks so, I haven't actually tried the recipes for harira yet but I'll try to post them. Here's one to start: Now, I don't remember having chicken or lamb in the harira Said's family made but this one calls for it...

Prep:20min

Cook:2hrs

8 chicken wings

1 set chicken giblets

1 chicken neck

1 lb lamb cut into small cubes

1 onion finely chopped

5oz chick peas - soaked overnite

3 tomatoes - skinned & chopped

5 oz fine soup noodles

2 sticks of celery finely chopped

2 oz butter

1/2 tsp cinnamon

2 tbsp fresh coriander - chopped

2 tbsp fresh parsley - chopped

1 tsp turmeric

1 tsp saffron

1 tsp ginger

juice of 1/2 lemon & 1tsp dried yeast (or 2 tbsp flour, or 2 eggyolks)

salt

pepper

place butter, chicken, lamb, onion, tomatoes and 4 pints of water in a very large saucepan, bring to a boil and cook over medium heat, skimming the surface regularly. After 30 minutes add the cinnamon, saffron, parsley, chick-peas, lentils and celery.

An hour later lower the heat & add the noodles, coriander, salt, pepper, turmeric, and ginger. Cover & simmer for a further half hour.

About 10 min before serving, you'll need to thicken the broth. There are several ways of doing this. Some people dilute yeast w/ water and lemon juice and add it to the soup. Others, using a more traditional French method, thicken their soup w/ 2 tbsp of flour. I (the author) simply stir in 2 beaten egg yolks, making sure that the soup is off the boil when they're added, otherwise you end up w/ strings of cooked egg, which don't look very attractive and don't thicken the soup.

If anyone tries this, please let me know how it comes out.... it seems involved to me. This is from "Casablanca Cuisine" by Aline Benayoun.

http://www.recipezaar.com/14331

This is the one I like. It doesn't tast like the one Ataif got for me but I really like it.

Mary K.

I just looked at this one, it looks good and appears easier than the one I posted. I think I'll try these for Ramadan.

[Mrs. Forgetful 2]

Sharon, I just got 4 new Moroccan cookbooks so, I haven't actually tried the recipes for harira yet but I'll try to post them. Here's one to start: Now, I don't remember having chicken or lamb in the harira Said's family made but this one calls for it...

Is the one that Said's family made all veggies and makes you sweat? My mother-in-law taught me how to make it, but I have since forgotten. I know they call it Soupa or something like that. He said it's more of a soup from Spain then from Morocco. My friend Amed is going to give me a recipie for it this week so I'll try to post it.

[noura 0]

Is the one that Said's family made all veggies and makes you sweat? My mother-in-law taught me how to make it, but I have since forgotten. I know they call it Soupa or something like that. He said it's more of a soup from Spain then from Morocco. My friend Amed is going to give me a recipie for it this week so I'll try to post it.

Yes, it makes you sweat like a piglet!! it was very tasty but very spicy - first time I had it, it sent me to the bathroom - but I really don't recall having any meat in it - just chickpeas and spices.

[Mrs. Forgetful 2]

Is the one that Said's family made all veggies and makes you sweat? My mother-in-law taught me how to make it, but I have since forgotten. I know they call it Soupa or something like that. He said it's more of a soup from Spain then from Morocco. My friend Amed is going to give me a recipie for it this week so I'll try to post it.

Yes, it makes you sweat like a piglet!! it was very tasty but very spicy - first time I had it, it sent me to the bathroom - but I really don't recall having any meat in it - just chickpeas and spices.

One more thing. Was it all blended together? or were the vegetables whole?

[hollyw 0]

Is the one that Said's family made all veggies and makes you sweat? My mother-in-law taught me how to make it, but I have since forgotten. I know they call it Soupa or something like that. He said it's more of a soup from Spain then from Morocco. My friend Amed is going to give me a recipie for it this week so I'll try to post it.

Yes, it makes you sweat like a piglet!! it was very tasty but very spicy - first time I had it, it sent me to the bathroom - but I really don't recall having any meat in it - just chickpeas and spices.

One more thing. Was it all blended together? or were the vegetables whole?

the harira that i had in Algeria was like a thick vegetable soup broth, with the vegetables all blended together, but i havent been able to find a recipe for that kind of harira... just the one with chunks of meat and vegetables. i also don't think the harira that i had had any meat in it.

[noura 0]

One more thing. Was it all blended together? or were the vegetables whole?

blended... like a bean/pea soup - no distinct vegetables were identifiable. there was the random whole or mostly whole chickpea tho. yummy!

[sarah and hicham 3]

THe harira they have here at the Moroccan restaurant is all blended into a very red/orange broth with whole chickpeas and it is sooo spicy! Lots of spice and herbs.

[Joja 0]

OK ladies, serve up your favorite recipe for harira, my husband's got a craving and I've never made it before! I trust things you have tried yourselves better than what I can get by googling

Thanks in advance.

BTW, Maj brought some homemade Chabekia (sp?) back with him from Morocco, it didn't last long! Does anyone have a recipe for that?

Sharon

Here you go:

Harira (Ramadan Soup)

Lamb soup bones or chicken (thighs) or roasted chicken carcass (1 pound)

3 quarts water

2 medium onions

1/3 cup dried chickpeas, soaked overnight (or 1 can chickpeas)

1 teaspoon turmeric or large pinch saffron

1 teaspoon ginger

½ teaspoon black pepper

Salt to taste

3 large tomatoes, peeled, seeded and chopped (or 1 large can chopped tomatoes in juice)

½ cup lentils

½ cup broken vermicelli or other small pasta, or rice

3 tablespoons flour mixed with 2 cups water to thicken soup

lemons and dates for garnish

n Brown meat in oil, then add water and salt to taste. If using chicken leftovers, cook carcass in water.

n Remove meat from broth. Add onions, chickpeas and spices. Cook until chickpeas begin to soften (half hour if using dried). Remove meat from bones, chop to desired size and add to soup.

n Add tomatoes and lentils and cook until lentils are tender. Add pasta or rice, and cook until tender. Adjust seasonings, thicken with flour and water.

n Serve with a squeeze of fresh lemon juice and a plate of dates.

[Jenn! 918]

What about the shpekia recipe? Anyone have one? They seem like they would be hard to make. But I thought I'd give it a try.

ETA: Found one!

http://zoukitchenculture.blogspot.com/2005...undreds-of.html

Edited September 25, 2006 by jenn3539

[Mrs. Forgetful 2]

Is the one that Said's family made all veggies and makes you sweat? My mother-in-law taught me how to make it, but I have since forgotten. I know they call it Soupa or something like that. He said it's more of a soup from Spain then from Morocco. My friend Amed is going to give me a recipie for it this week so I'll try to post it.

Yes, it makes you sweat like a piglet!! it was very tasty but very spicy - first time I had it, it sent me to the bathroom - but I really don't recall having any meat in it - just chickpeas and spices.

Okay sorry it took so long for the recipe. Actually it's not even a recipe. It's more like you mix awhole bunch of veggies together cook them and add water and spices.

MOROCCAN SOUPA(Vegetable mush)

So I was told to buy Turnips, carrots, 1 large potato, 1 tomato, 1 can chick peas, parsley, cilantro, onions, and garlic.

You peel everything, including the tomato. Cut into cubes, chop parsley and cilantro(I used half a bunch of each) Place everything except the tomato in a large cooking pot(I used pressure cooker)with enough water to cover the vegetables. Add your spices. (This takes some trial and error, some people put chile pepper in, but I find the paprika and black peopper do fine for that.) Paprika, seasoned salt, tumeric, ginger, black pepper, salt, moroccan spice and saffron are what I chose to add. I was heavy on the paprika and moroccan spice. Let the vegetables cook until they start to soften. Add the Tomato and cook until all vegetables become soft. Make sure you stir or you might have some burnt vegetables on the bottom of the pot. (It happened my first batch! ) Once all the veggies are soft, you have to figure out a way to blend them. My friend uses a food processor, where as I use the blender! (Make sure the top is on tightly!) Blend everything until it's at a nice saucey smooth consistancy. Serve hot!

I hope this all makes sense. Like I said, it's not so much a recipe. My MIL said you can't write a recipe for it because it's all a matter of taste and tradition. But I hope it turns out okay for everyone. I thought it was delicious and my husband had 3 bowls of it! So I guess he either liked it or he was just hunrgy.

*Like stated above, this soup should make you sweat! If not play with your spices next time*