The people of early civilizations in the Arab World believed that olive oil would cure every illness known to man.
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Hareera
Hareera is served as a daily soup, to begin a feast, or to break the fast in the evenings of Ramadan - the Muslim holy month. Known as the Queen of Moroccan soups, it is made from available vegetables and meats, and spiced to taste. A very nourishing soup, it is at times, for the Moroccan poor, the only meal of the day. Serves 10 to 12.
- 4 tablespoons butter
- 1/2 pound lamb or beef, cut into small pieces
- 2 medium sized onions, chopped
- 4 cloves garlic, crushed
- 1/2 cup finely chopped fresh coriander leaves
- 1 can chickpeas (19 oz. 540 ml.)
- 2 cups stewed tomatoes
- 1/2 cup lentils, rinsed
- 9 cups water
- 2 teaspoons salt
- 1 l/2 teaspoons ginger
- 1 teaspoon paprika
- 1 teaspoon pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne
- 1/4 cup rice
- 4 tablespoons lemon juice
In a large saucepan, melt butter then sauté meat over medium heat for 10 minutes.
Add the onions, garlic and coriander leaves, then stir-fry for further 10 minutes. Stir in remaining ingredients except the rice and lemon juice then bring to a boil. Cover and cook over medium heat for 40 minutes. Stir in rice and cook for further 20 minutes, then stir in lemon juice and serve immediately.
Note: For an exotic taste, serve with an accompanying plate of fresh dates.
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HABEEB SALLOUM, author of our "Recipe of the Day" series, is a Canadian freelance writer and author specializing in food, history and travel. Besides 6 books and 18 chapters in various publications, he has written hundreds of articles about culture, food, travel, history and homesteading in western Canada. His writing has appeared in such publications as the Toronto Star, the Globe and Mail, the Western Producer, Vegetarian Journal and Saveur. |