Moroccan Harira RecipeOrigin: Morocco Period: Traditional |
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Harira is a dish known across all the Moslem countries of North and North-East Africa. Traditionally this rich, red and spicy stew is one of the dishes used to break the Ramadan fast. I have other versions from other African Countries on this site, but this is the archetypal lamb-based Harira from Morocco. The dish can be very variable and as well as the Lamb-based version presented here you can also get Chicken-based Harira and Vegetarian Harira. Ingredients:
2 tbsp oil 
Moroccan Harira Preparation:Method:Heat the oil in a large saucepan, add the lamb and fry until lightly browned on all sides. Add the onions and stir until softened. Drain the chickpeas and add to the pan along with the water. Bring to a boil, reduce to a simmer then cover and cook for 1 hour or until the chickpeas are almost tender. Stir-in the lentils, tomatoes, tomato purée, cinnamon and bell pepper, return to a simmer and cook for 15 minutes. Now add the vermicelli, bring the mixture to a boil then reduce to a simmer and cook for a further 15 minutes, or until the lentils and vermicelli are both tender. Season then stir-in the coriander and serve with lemon wedges. |
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