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 Cuisines > Moroccan cuisine > Search results

The harira

Ingredients:
Bubbling:
250 g of beef or muton meat cut into little pieces
4 or 5 little fleshy bones
500 g of whole litthe onions.
A half coffee spoonful of safran(half natural and half artificial)
1 coffee spoonful of pepper
1 butter walnut
250 g of lentil
salt
1 and half litter of water for the bubbling
Tedouira:
1 bouquet of coriander
1 bouquet of parsley
1 kg and a half of moulded tomatoes or 1 box of concentrated and mixed tomatoes in 1 litre and a half of water
2 litres and a half of water
1 3/4 filled cup tea of lemon juice
1 butterwalnut
200 g of flour
salt

Directions:
1. Bubbling: Cook the lentil in salted water, darin the juice of 1 citron. Put it apart. Cook the other ingredients in an under cover saucepan on a little fire, after boiling, remove the onions when they are cooked to keep them complete.
2. 1 hour past, verify that meat is cooked then remove it fron fire, put the lentil and the onions in the same container.
3. Tedouira: Boil water with the moulded or concentrated tomatoes, add butter, then boil for quarter an hour, add the bubbling juice over the meat, lentil, onions in the saucepan.
4. Out of fire, pour the mixed flour in 1 litre of water, while shaking it fast to avoid having clots. Put it back on fire, then shake the mixture till boiling.
5. Add the parsley and corrainder cut to little pieces or crushed with mortar with the necessary quantity of salt for condiment.
6. Dilute with 1 liter of water, and pour into the marmite, keep shaking. Verify the condiment and remove it from fire when the soup is very hot. The harira should be velvety, not thick. 
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