Posted by adm On November - 19 - 2011

How to cook Harira


  • 1/2 cup (100g) dried chickpeas
  • 800g beef gravy steak, delve 2cm pieces
  • 1 red onion, finely shredded
  • 1 celery pin, finely shredded
  • 1 carrot, raw, finely shredded
  • 2 garlic cloves, humiliated
  • 2 tsp ground gingerroot
  • 2 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 1 x 400g can chopped tomatoes
  • 4 cups (1L) chicken strain
  • 2 cups (500ml) weewee
  • 1/2 cup (105g) brown lentils, rinsed
  • 1/4 cup (50g) long-grain white rice, rinsed
  • 2 cups (300g) frozen broad beans, raw
  • 1/4 cup finely shredded flat-leaf parsley
  • 1/4 cup finely shredded coriander

How to:

  • Place the chickpeas in a large bowl and cover with plenty of cold h2o. Set aside overnight to sop.

  • Drain the chickpeas and place in a large saucepan. Add the bellyache, onion, celery, carrot, ail, peppiness, cinnamon, turmeric, tomatoes, chicken stock and water and place over high hotness. Bring to the furuncle. Reduce heat to low and make, partially covered, stirring occasionally, for 2 hours or until beef is very tenderise.

  • Add the lentils and rice and cook for a advance 30 minutes or until lentils and rice are tenderise. Add the broad beans and stir to trust. Remove from oestrus. Taste and season with salt and peppercorn.

  • Ladle the soup among serving bowls. Top with parsley and coriander to answer.

  • You will need to start this recipe for Harira a day in procession.

  • Comments are closed.