LA HARIRA , SOUPE TRADITIONELLE MAROCAINE RECETTE FACILE !!
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recette facile de harira, soupe traditionnelle marocaine
un vrai régal !! recette ramadan
Ingrédients:
150 g de pois chiche trempé préalablement la veille dans l'eau
150 g de viande de votre choix coupé en petits dés
1 oignon râpé
2 tomate râpées ou mixées
1 branche de cèleri hachée finement
1 poignet de coriandre hachée finement
80 g de concentré de tomate
60 g de lentilles
60 g de vermicelles ou cheveux d'ange
3 litres d'eau
4 càs de farine + un verre d'eau (200ml)
épices: 1 càc de sel ou un peu plus, une de gingembre, une de curcuma, une de paprika et 1/2 càc de poivre.
1 càc de smen peu être remplacer par le beurre ou cube de bouillant gout smen
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Harira | De Wereldkeuken
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Njam! neemt je mee op een culinaire wereldreis doorheen 4 verschillende keukens. In de reeks “De Wereldkeuken” laten vier topchefs van verschillende achtergronden de njam!-kijkers kennis maken met de wereldse smaken waar ze mee opgroeiden. De culinaire ontdekkingsreis vertrekt in de Marokkaanse keuken, gaat langs Indonesië en Spanje en arriveert in het Midden-Oosten. Njam! brengt 4 afleveringen op televisie, maar wie er niet genoeg van krijgt kan online extra afleveringen bekijken.
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Moroccan Harira Soup / الحريرة المغربية
Harira is the famous soup of Morocco that is traditionally served during Ramadan at sunset to break the daylight fast. While every family has its own recipe with slight variations the traditional Harira is a tomato based soup with lamb, chickpeas, lentils, and pasta, infused with the flavors of lemon, cinnamon, cilantro, parsley, saffron, and ginger, and thickened with flour and egg. The soup is traditionally served with a lemon slice and crusty bread, a small bowl of lemon juice for those who prefer their soup with a little extra, and a plate of figs which are also traditionally served to break fast during Ramadan.
???? لكل دولة في العالم أطباق شعبية تخصّها، وتدل على موروث أجدادهم الشعبي. فتعتبر الحريرة من الشوربات والأكلات الرئيسية والأساسية في المغرب حيث تعد ركيزة من ركائز المطبخ المغربي، وتشتهر هذه الركيزة بطهيها بشكل كبير في شهر رمضان المبارك. .????
يعد طبق الحريرة من الاصناف المتكاملة من حيث الغذاء فهي مليئة بالمكونات الصحية المفيدة للجسم وخاصة في شهر رمضان وتختلف مكوناتها من منطقة لاخرى ويختلف المداق من سيدة لأخرى. .
.????
وقد يستغرق الإعداد لهذه الوجبة ساعات، مما يجعل رائحتها الزكية تعم جميع البيوت .
The BEST Moroccan Soup: Harira
Print the recipe here:
Ingredients
1/4 cup olive oil
12 oz (340g) boneless lamb, chicken, or beef
1 large onion, finely chopped
5-6 garlic cloves, grated
28 oz (800g) crushed tomatoes
2 tablespoons tomato paste
2 ribs celery with leaves, finely chopped
15 oz (425g) canned cooked chickpeas, rinsed and drained
1 cup uncooked green lentils, soaked and rinsed
1/4 cup rice or vermicelli noodles
8 cups chicken broth or water
1 tablespoon all-purpose flour
lemon wedges
1 cup finely chopped fresh parsley or cilantro leaves
The Spices:
2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground dried ginger
crushed red pepper flakes, to taste
Instructions
Cut the lamb into about 1/2-inch pieces, around the same size of the chickpeas. Add teh lamb to a large dutch oven pot along with the olive oil.
Cook the lamb over medium heat until browned. About 5-8 minutes.
Add the onion and a pinch of salt. Cook until the onion is soft. About 7-8 minutes over medium heat.
Add the garlic and warm through for a few seconds until fragrant.
Add the tomato paste and the spices and cook for about a minute taking care not to burn the spices.
Add the celery, broth, tomatoes, chickpeas, and lentils and bring to a boil. Reduce the heat to medium-low and cook for 45 minutes or until the chickpeas and meat is soft and tender.
Combine the flour with 3-4 tablespoons of water and mix together until smooth. Add to the soup along with the vermicelli noodles. Mix together and add more liquid if needed. Also taste and adjust the seasoning if needed. Cook for 10-15 minutes or until the noodles are cooked and the soup has thickened.
The soup should be thick but at a pourable constistency.
Top with the cilantro and serve with lemon wedges. Kali Orexi!
Notes
Make it vegan: Omit the lamb and follow the recipe.
Gluten-free: Omit the flour and vermicelli and add rice instead.
Instant Pot: Set the Instant Pot to saute and add the olive oil and lamb. Cook until golden. Add the onion and saute until golden. Add the garlic, tomato paste and spices and toast until fragrant. Add all of the remaining ingredients except for the flour, cilantro, and vermicelli. Set the intsant Pot to High Pressure and seal the vent. Pressure cook for 20 minutes. Allow the pressure to naturally release for 10 minutes. Carefully remove the lid and set the Instant Pot to the Saute Setting. Add the flour and water mixture, the vermicelli, and the cilantro. Taste and adjust the seasoning if needed and add more broth also if needed. Cook until the vermicelli is cooked and the soup has thickened.
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How To Make The Best Moroccan Harira Soup | Moroccan Harira Soup Recipe
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HARIRA is a classic Moroccan comfort soup made with tomatoes, lentils, chickpeas, fresh herbs, warm spices, and meat, making it a filling and satisfying dish. The name HARIRA derived from the Arabic word for silk, makes reference to the texture of the soup after it’s been thickened with a mixture of flour and water that we called “TADOUIRA”. It’s a popular offering in Moroccan homes and restaurants. It ranks high on lists of must-try Moroccan foods. It’s particularly popular for breaking the fast during Ramadan. It can be served as an appetizer or main. It can be served with crusty bread, Moroccan MSEMEN, hard boiled eggs, dates, figs, and a honey orange water flavored pastry called “Chebakia”. HARIRA is wonderfully fragrant with zesty seasoning. HARIRA is typically made with lamb or beef, but some variations of this recipe skip the meat to be vegetarian and vegan.
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INGREDIENTS:
1 lb beef stew meat, cut into small cubes
2 lbs fresh tomatoes ( 8 to 9 medium tomatoes)
2 medium onions
1 cup dried chickpeas soaked overnight
½ cup finely chopped parsley (leaves only)
½ cup finely chopped cilantro (leaves only)
4 stalks celery finely chopped
1 cup dried lentils soaked for 1 hour, washed, and drained
½ cup broken vermicelli
3 Tbsp vegetable oil
Pinch of saffron threads
½ tsp ground turmeric
2 tsp salt
1 tsp ground ginger
1 tsp black pepper
1 ½ tsp ghee butter (optional)
For thickening the soup (Tadouira)
4 Tbsp flour and ½ cup water
Garnish
Chopped fresh parsley and cilantro / Lemon wedges
DIRECTIONS:
STEP1: Preparing the ingredients
1. Soak 1 cup dried chickpeas overnight, then wash and drain them,
2. Place the tomatoes into a large pot covered with cold water, then boil them over medium heat for 1o minutes,
3. Let them cool then place them in your food processor, pulse them several times until they are pureed,
4. Then strain them through a sieve to remove the seeds and the skim,
5. Cut the onions into big pieces and place them into a food processor,
6. Pulse them several times until they’re finely chopped,
7. Roughly chop the fresh parley leaves and cilantro leaves and transfer them into your food processor,
8. Cut the stalks celery into medium pieces and place them with the parsley and cilantro into the food processor,
9. Pulse all these ingredients together until they’re finely chopped, then reserve ½ cup of the mixture,
10. Place 4 Tbsp flour in a medium bowl and gradually add ½ cup water by whisking constantly until you get a smooth texture,
STEP2: Cooking the HARIRA
11. Over medium heat place an 8 quart pot, add 2 Tbsp vegetable oil, once it’s hot add the meat cubes, then cook for 5 min stirring to brown all sides,
12. Add 1 ½ tsp ghee butter and mix, then add the chopped onions, 1 tsp ground ginger, 1 tsp black pepper, ½ tsp ground turmeric, 2 tsp salt, pinch of crushed saffron threads, and mix everything to combine,
14. Add the soaked chickpeas, and 6 cups hot water to the pot,
15. Bring everything to a boiling point, cover the pot and cook for 40 min, until the meat and the chickpeas are cooked through,
16. Add 1 cup soaked lentils to the pot, cover the pot and cook for 15 min, until the lentils and fully cooked through,
17. Add ½ cup broken vermicelli and the remaining ½ cup fresh chopped herbs and stir to combine all the ingredients,
18. To thicken the soup, gradually start adding the flour and the water mixture to the pot by stirring constantly so the flour doesn’t stick to the bottom or cooks up in lumps,
19. You will notice the soup beginning to thicken while you’re stirring it,
20. You can control the thickness of the soup depending to your taste by adding more or less of the flour mixture,
21. Cover the pot and cook for 10 min by stirring occasionally to cook off the taste of the flour,
22. Once it’s done turn off the heat and add 2 Tbsp chopped parley and cilantro,
STEP3: Serving the HARIRA
23. Serve the soup while it’s hot with a wedge of lemon, dates, hard boiled eggs, and garnish with chopped parsley,
24. Bon Appetit!! So Yummy!!
Thanks for watching!
#souprecipe #moroccanfood #harira #yummy #tasty
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MUSIC:
Lovely Islam by Ramol
Produced by RamolPro
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