Marrakchia Harira

Soupe préférée des marocains, la Harira est un des plats emblématiques de la cuisine marocaine.

Marrakchia Harira

Marrakchia Harira

Marrakchia Harira

  • 200 gr lamb’s kebab meat
  • 100 gr chickpeas
  • 100 gr lens
  • 100 gr vermicelli
  • ½ onion
  • 500 gr tomatoes
  • 1 tbs tomato purée
  • 1 cs pepper, ginger and salt
  • Pitch of clarified butter
  • 1 glass of sunflower oil
  • 2 tbs celery
  • Fresh Parsley and coriander
  • 2 litres of water
  • 150 gr wheat flour
  1. Put the lamb meat in a pressure cooker
  2. Mince onion finely and spread it over the meat
  3. Add parsley, coriander and celery (finely minced)
  4. Add spices
  5. Water with 1 glass of sunflower oil
  6. Put the cooker on fire and cook uncovered for 10 mn
  7. Gently mix ingredients from time to time
  8. Add water and chickpeas, close the cooker and cook for 15 min
  9. Open the cooker and add lens, tomato purée and minced tomato ; close again and cook another 20 min
  10. Open the cooker ; add vermicelli and wheat flour blended together in some warm water
  11. Cook uncovered for 15 mn and gently mix from time to time.
  12. Spread some bits of clarified butter over your harira before serving

Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 4

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