Recipe: Harira soup very delicious

Recipe: Harira soup very delicious

Ingredients

• 
  

.1 Onion

  . 1 small chopped parsley

  . 1 bunch chopped fresh cilantro

  . 100 g of dried peas chices

    (Soaked overnight in water and stripped of their skin) or canned chickpeas.

  . Spices (turmeric 1/2 tbsp coffee, 1/2 tbsp coffee

    ginger, 1/2 tsp. freshly ground black pepper, 2 C.C

     salt)

  . 50 g flour + more a little water (to prepare binder for soup)

  . 150 g of meat of your choice cut into small cubes

  . Some stalks celery, chopped (without leaves)

  . 50 g lentils (preferably pink)

  . 1-2 c. tablespoons olive oil

  . 1/2 tbsp coffee rancid butter (optional)

  . 2 liters of water

  . 700 g of tomato sauce

  . 1 tbsp tomato paste

  . the juice of half a lemon (optional)

Preparation

In a cocotte, put the olive oil, onion, meat, parsley with celery. Add lentils, dried chickpeas soaked overnight in water (if using canned chickpeas, they are precooked, so it will put the end of cooking), the sauce with the tomato paste, rancid butter and spices (turmeric, pepper, ginger, salt, some also add a pinch of cinnamon).

All wet with a good amount of water (2 liters), cover and cook until the chickpeas are tender.

Preparation of the binder:

Dissolve the flour in water in order to have a liquid preparation without lumps (skip this preparation in a Chinese if necessary).

Once the chickpeas and lentils are cooked, leave the pan on the heat and add rice or noodles, possibly adding canned chickpeas, rice leather leave a few minutes.

Add the binder (flour mixture) gradually continue stirring to prevent the flour from sticking. It will add the binder by step to have a velvety soup (plus you add more harira becomes thick).

Cook for another 2 to 3 minutes over medium heat, stirring constantly.

When cooked, add chopped cilantro, lemon juice to taste.

Serve hot.

شاركه على جوجل بلس

عن bernard shaw