morrocan harira soup

Harira soup

Moroccan Harira Soup made with quinoa instead of legumes  (just replace the legumes with tri- color quinoa from the original recipe)  presented by Ihsan Nuri from Morocco the host of Arabic Flavour for October with traditional recipe . Since the winter season is at the door, she specifically choose a soup recipe that suits the cold weather. This authentic Moroccan soup is very popular; which I believe most of you have already heard of!
The Harira of “Amazighi” origins dates hundreds of years back. It has various ways of preparation, and evolved overtime within the different regions of Morocco. For example, there is the “Marrakechi Harirah” in reference to the red city of Marrakech, and there is also the “Wajdiah” of the city of Wajda, and the “Fassiyah” from the city of Fas. Despite time; this soup is still considered a staple in the Moroccan cuisine, especially during the holy month of Ramadan.
It is known for its high nutritional value, as it is rich in vitamins and animal and plant proteins; which makes it a complete meal.
Harirah soup is so popular; it is served in almost all top restaurants and hotels of Morocco, and since it is one of Ramadan’s main recipes; it is usually served with dates and “chebakia” dessert, yet it is served with hot bread and boiled eggs in some areas of Morocco.
#Moroccan_Harira_Soup #Arabic_Flavour #الحريرة_المغربية #نكهة_عربيه

Ingredients:
1 medium onion (grated)
2 tomatoes (grated)
1 cup celery (chopped)
1 cup parsley and coriander (chopped)
200 grams of meat (cut into small pieces)
1 cup of chickpeas (soaked overnight)
1 cup of lentils
1 cup of dried fava beans (optional)
3 tablespoons tomato paste
3 tablespoons rice or vermicelli pasta
1 cup flour
Salt according to preference
1 teaspoon ground black pepper (according to preference)
1 tablespoon ginger (grated)
1 tablespoon turmeric powder
Pinch of saffron
3 tablespoons ghee or butter, or 3 spoons of olive oil
3 liters of water.
Preparation:
– Soak chickpeas in water overnight. (Keep or remove skin according to preference) skip this process if using only quinoa

– In a cooking pot, add ghee or oil, onions and meat and stir fry for 3 minutes.

– Add celery, coriander, parsley, beans, tomatoes, saffron, salt, pepper and dry fava beans (optional). Mix and keep stirring for another 3 minutes.

– Add 3 L of water and let it cook until meat and chickpeas are tender enough.

– In a separate bowl, mix flour and water until you get a slightly thick and smooth batter. Leave a side.
– Make sure the meat is cooked through. Add tomato paste to the soup and mix well.

Emirati machboos ” rice and chicken pilaf”

Our recipe for today is one of group "Arabic Flavour" hosts from U.A.E Chicken Machboos, meaning “mixed”, because all the ingredients are mixed together. I really hope you will like this easy, quick and delicious recipe

‪#‎ChickenMachboos‬ ‪#‎Arabic_Flavour‬ #مجبوس_الدجاج_الاماراتي #نكهة_عربية

Ingredients:

– 1 kilogram whole chicken cut according to preference
– 1 1/2 cups of basmati rice washed and soaked in water for 10 minutes then strained
– 2 chopped tomatoes
– 1 large onion, julienned
– 1 tablespoon tomato paste
– 2-3 Cups water
– 1 Cup chopped coriander
– 4 dried limes (black lime). use lemon juice if not avaliable
–  Spices: 3 cloves, 3 cinnamon sticks, 4 cardamoms pods and 5 bay leaves
– 1 small teaspoon turmeric powder
– Salt (according to preference)
– Whole black pepper (according to preference)
– 1 tablespoon Arabic spices powder: (1 teaspoon cinnamon, 1 teaspoon ground red pepper, 1 teaspoon cumin seeds, 1 teaspoon cardamom pods, 1 teaspoon coriander seeds powder, 1 teaspoon cloves powder ,1 small spoon ginger powder).
– 1 small spoon ginger paste
– 1 small spoon garlic paste
– Green chili pepper (optional)

Preparation:

– Heat oil in a cooking pot. Add the onions and stir until the color tends to light brown.
– Add the whole spices (cinnamon، cloves, cardamom and bay leaves).

– Add the ground spices then the chicken pieces and stir lightly for ten minutes till browned.

– Add the tomatoes, tomato paste, coriander, garlic, ginger and dried lime, then stir until the tomatoes become soft. Add the green pepper (optional).

– Add  chicken and let it sit for 5-10 min

-Add coriander and water until chicken cooked through.

– Remove the chicken and place it in the oven under the grill to give it a lovely brown color.

– Cook the rice by adding the right amount of chicken broth to cook it (each cup of Basmati rice will take 1 ¼ – 1 ½ cup of broth).

– When the rice water evaporates, we return the chicken on top of the rice and close the lid for another 25 – 30 minutes on very low heat till it's completely cooked.