Recipe of the Day
Hareera - Moroccan Soup
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.