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Thursday, 2 April 2015

Hariri - A Hearty Soup - Moroccan Cuisine.

harira soup epicurious
Hariri - A Hearty Soup
Dish Type: Soup
Key Ingredients: Lamb Meal, Other
Theme: Winter, autumn
Cooking Time: 2:00
Servings: 8 or more

Hariri - Known specialty cuisine Maghreb, but how close he is to us, as in autumn warm and hearty looks this recipe! We have found copes with the role of Tajin - Specialty Moroccan Cuisine, and today we the role of local hostess - and make soup. Yes, the soup, but the soup special, Moroccan. Hariri! One portion of this dish can feed a whole regiment of office workers, so it is hearty and rich. But I have, as always, to tinker, despite the fact that I'm a little adapted the recipe for cooking.

Ingredients:
Chickpeas (below - about the features)
Little lamb (400 grams, I had a ham)
Lentils, about one handful
Onion
Zira
Turmeric
Paprika powder
A piece of ginger
Chili pepper
Tomato paste
Tomato Pasatta (or more good tomato, peeled)
A little celery
Such a good beam cilantro (or parsley)
Clove of garlic
A little flour (2-3 teaspoons)
Salt, pepper, olive oil for frying

How to Prepare:
To begin with, when I was planning the recipe, I was going to use canned chickpeas, but here's the problem - my favorite store was closed for repairs, and so we had to operate conventional, dried chickpeas. If you find canned - you're in luck, and the soup can be cooked using only one. If, like me, do not - then soak the peas overnight. Need about 200 grams (canned - one bank, there is about 400 grams).

The first step is put to cook chickpeas. Cover with cold water, bring to a boil and simmer, periodically removing the foam. How Much? Well, half an hour, I guess. If using canned peas, can skip this step. While cooked chickpeas, finely chop the onion, chili and ginger. Select the program "Hot", add the olive oil and sauté the onion and chili. While fried, cut into slices of lamb on a centimeter or two. Add the meat to the onion and chili, fry for 5-7 minutes, then add the ginger, cook for 10 minutes more. Now peas. If you use canned, then drain the brine, rinse and let down into the bowl, then pour boiling water from the kettle. If you, like me, peas cooked.
There also send the lentils, add the spices - turmeric, paprika, cumin. While the soup is cooked, do the following: Clean celery and garlic and mix with the help of the blender into a homogeneous paste with tomato Passat.

Add to the soup. It's time to add salt and pepper. Now - thickening time. Mix using the same blender tomato paste, a little water and a bunch of cilantro (or parsley).  Intervene finished mixture into the soup with the help of the corolla, about five minutes until done.
Well, you can apply!