Moroccan Vegetable 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 Harira from Morocco. The dish can be very variable and as well as the vetetable-based version presented here you can also get Lamb-based Harira and Chicken Harira. Ingredients:
2 tbsp oil 
Moroccan Vegetable Harira Preparation:Method:Heat the oil in a large saucepan, add the vegetables and fry until lightly browned on all sides. Remove from the pan and set aside then 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, fried vegetables 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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Other recipes with lamb and beans as primary ingredients: Couscous with Chicken and Sausage Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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