Moroccan Harira Is A Thick Hearty Soup Made With Chickpeas, Lentils, Tomatoes, Onions, And Spices, It Is A Popular Dish In Morocco, Especially During Ramadan, When it Is Often Served As A Main Course
Here's a classic recipe for Harira, a traditional Moroccan soup that is hearty and flavorful:
INGREDIENTS:
- 200g lamb or beef, cubed (optional for a vegetarian version)
- 1 large onion, finely chopped
- 2-3 cloves of garlic, minced
- 2 large tomatoes, peeled and chopped
- 1/2 cup dried chickpeas, soaked overnight
- 1/2 cup lentils
- 1/4 cup rice or broken vermicelli
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh parsley, chopped
- 1 tablespoon tomato paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- Salt to taste
- 2 tablespoons olive oil
- 1.5 liters of water or beef/chicken broth
- Juice of 1 lemon (optional)
- Pinch of saffron threads (optional)
INSTRUCTIONS:
1. Prepare the base:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
- Add the cubed lamb or beef (if using) and brown the meat on all sides.
2. Add spices and tomatoes:
- Stir in the turmeric, cinnamon, ginger, cumin, black pepper, and salt. Mix well to coat the meat and onions with the spices.
- Add the chopped tomatoes and tomato paste, and cook for about 5 minutes until the tomatoes start to break down.
3. Add legumes and broth:
- Drain the soaked chickpeas and add them to the pot along with the lentils. Pour in the water or broth and bring the soup to a boil.
4. Simmer the soup:
- Reduce the heat to low, cover the pot, and let the soup simmer for about 1 to 1.5 hours, or until the chickpeas and meat are tender.
5. Finish the soup:
- Once the chickpeas and meat are tender, add the rice or broken vermicelli. Continue to simmer for another 15-20 minutes until the rice or pasta is cooked.
- Stir in the chopped cilantro and parsley. If using saffron, add it now along with the lemon juice.
6. Serve:
- Taste the soup and adjust the seasoning if necessary. Serve hot, with extra lemon wedges on the side if desired.
Nutritional Estimate (Per Serving):
- Calories: ~250-350 (varies based on meat inclusion)
- Protein: 15-20g
- Carbohydrates: 30-40g
- Fat: 8-12g
Harira: A Moroccan Ramadan Staple with a Rich History and Cultural Significance
Ramadan in Morocco: A Culinary Journey with Harira at the Heart
Ramadan in Morocco is a unique blend of spirituality and celebration, befitting the esteemed status of "Sidi Ramadan" as it is called by Moroccans. And since this month holds distinct behavioral and cultural characteristics, Harira, the queen of the table in Moroccan homes, holds a special place in Ramadan traditions. But what is the secret behind this beloved dish?
Harira: The Essence of the Moroccan Iftar
Harira, or soup, is the cornerstone of the Moroccan Ramadan table in most parts of the kingdom and a pillar of traditional Moroccan cuisine. No Iftar (fast-breaking meal) is complete without it. As the preparation process begins hours before Iftar, the enticing aroma of Harira wafts through the air, filling every corner with its powerful fragrance.
Professor of Social History at Ibn Toufail University, Mohammed Habiba, describes Harira as the "sultana of the Ramadan table." Despite its regional variations and diverse ingredients, "Ramadan Harira remains the most famous of all."
Tracing the Roots of Harira: A Culinary Fusion
Regarding the dish's origin, Habiba explains that "whether it's of Andalusian or purely Moroccan origin, it belongs to a single cultural space due to the strong ties that bound Morocco and Andalusia for centuries."
Delving into historical texts, Habiba confirms that Harira was made from legumes (lentils and chickpeas), flour, wheat sourdough, and other ingredients still used today. It was accessible to all, from the elite to the common people. He points out that Harira is a complete meal, providing ample nutritional benefits, particularly from plant sources.
Interestingly, Habiba notes that "its color was a pale yellow." He explains, "Harira didn't acquire its distinctive appetizing red color until the 1930s, with the first tomato fields established by European settlers in Morocco during the protectorate period."
Harira: A Culinary Tapestry of Influences
Salah Choukri, a Moroccan cuisine researcher and president of the Moroccan Academy of Culinary Arts, acknowledges the "debate surrounding the origin of Harira, and it's difficult to settle this dispute." This is because Morocco has long been a crossroads of civilizations and cultures, and "Moroccan cuisine is the result of a blend of knowledge and experience from these diverse civilizations and cultures," Choukri adds.
He emphasizes that Harira is a cornerstone of traditional Moroccan cuisine, "a rich and nutritious dish prepared with a variety of vegetables and legumes." It is served at Iftar alongside dates and Moroccan sweets, and some families prefer to drink it after Iftar.
Choukri outlines the primary ingredients of Harira: chickpeas, lentils, tomatoes, onions, and celery. He notes that some have introduced variations to the original dish. "For instance, in Marrakech, they use fava beans; other regions use rice and chickpeas; and some have eliminated the flour, essential for Harira's consistency, replacing it with vegetables or cornflour."
Choukri stresses that Moroccan cuisine, with all its dishes, is "an inherited art from our ancestors, reflecting the cultural and civilizational diversity of our country. It also holds a prestigious position on the global stage." He calls for its appreciation and preservation, as it is "the soul of the people and a mirror of their traditions."
Harira: A Culinary Emblem of Moroccan Heritage
Harira stands as a testament to Morocco's rich culinary heritage, a dish deeply embedded in Ramadan traditions and symbolic of Moroccan hospitality and cultural identity. Its diverse regional variations reflect the adaptability and creativity of Moroccan cuisine, while its enduring popularity speaks to its deliciousness and nutritional value. As families gather around the table to break their fast, the aroma of Harira fills the air, uniting them in a shared culinary experience that has been passed down through generations. Harira is more than just a dish; it is a symbol of Moroccan culture, tradition, and the spirit of Ramadan.
