Harira soup
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In today’s article, we will tell you about harira soup one of the fascinating dishes in the Maghreb region. A meal that is necessary for all Moroccan iftar tables. However, before we talk about Harira soup, first let’s talk about the history of cuisine in the Maghreb region. The Maghreb is a region in North-West Africa. “The term Maghreb (Arabic word meaning ‘the West’) refers to the countries of the setting sun – the North African West. Furthermore, the top three countries are Morocco, Algeria, and Tunisia. In 1989, Libya and Mauritania joined the three in the founding of the Arab Maghreb Union. The Maghreb has always had a long history with France. Hence, they have inspired and influenced each other’s cuisines. You can read this article about «Harira soup» and all you need to know about harira soup in Miskshops on https://miskshops.com/harira-soup/

Examples of Moroccan Gastronomy
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The cuisine of North Africa inspires more and more cuisines from all over the world. Some meals of this gastronomy are even part of the top 10 favourite dishes of other countries of the world such as France with Couscous. Amlou and Argan oil that comes from the argan tree (Argania Spinosa), a tree that only grows in the southwestern part of Morocco. Its nutty taste makes it an excellent oil to flavour salads as well as vegetable or cereal dishes, to spice up eggs, couscous. Also, olives, olive oil, and Candied lemons.

Furthermore, Maghreb has many famous meals such as; couscous, a very famous dish. It has become a real culinary institution, thanks to immigrants from the Maghreb to countries of the world in the second half of the 20th century” Couscous contains semolina, and North Africans eat it with vegetables or meat. “Couscous semolina is a staple food in North African gastronomy and more generally a necessary meal in the diet of the populations of North Africa”

There is also The Moroccan tagine. It consists of a stew of cut meat (normally lamb) and vegetables cooked on reduced fire degree. Nevertheless, the Tunisian tagine is very different. It combines the stew with the eggs and other ingredients, and then bake it in the oven. Furthermore, there’s also Moroccan tea, this tea is obtained by infusing green tea leaves (gunpowder type) and spearmint (nanah type), accompanied by a lot of sugar. It is served very hot, is consumed throughout the day. Furthermore, it is more particularly, the drink of hospitality. Unlike cooking, made by women, tea is traditionally a men business.

Islamic Rules on Food

Nevertheless, Muslims have some strict rules about food, these rules are Muslims are not allowed to eat:

Pork, meat from animals forbidden or killed in a way that does not comply with Islamic laws are permanently prohibited
Alcohol is also prohibited.
There are also rules during the feast of Ramadan.

Harira soup Recipe and preparation:

One of these famous Moroccan gastronomy meals is Harira soup. It is a very typical Moroccan soup. Usually prepared during the month of Ramadan, it is a very comforting soup after a day of fasting, rich in nutrition in addition to being a delight!

The ingredients are:

a chopped onion
. a small bunch of chopped parsley
. bunch of chopped fresh coriander
. 100 g dried chicies peas
(soaked the day before in water and stripped of their skin) or canned chickpeas.
. Spices: (1/2 tsp turmeric, 1/2 tsp
ginger, 1/2 tsp. pepper, 2 tsp salt)
. 50 g of flour + plus a little water (to prepare the binder for the soup)
. 150 g of meat of your choice, cut into small cubes
. A few stalks of chopped celery (without the leaves)
. 50 g lentils (preferably pink)
. 1 to 2 tsp. tablespoons of olive oil
. 1/2 teaspoon rancid butter (optional)
. 2 litres of water
. 700 g tomato
. 1 tbsp of tomato paste
. juice of half a lemon (optional)

Harira soup Recipe:

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In a casserole dish, put the olive oil, onion, meat, and parsley with celery. Add the lentils, the dried chickpeas soaked the day before in water (if you use canned chickpeas, they are precooked, so you will have to put them at the end of cooking), the sauce with the tomato paste, the rancid butter and spices (Turmeric, pepper, ginger, salt, we can also add a pinch of cinnamon). Wet them all with a good amount of water (2 liters), cover and cook until the chickpeas are tender. Dilute the flour in water to have a liquid preparation without lumps (pass this preparation through a Chinese if necessary).



Once the chickpeas and lentils are cooked, leave the casserole dish on the heat and add the rice or vermicelli, possibly add the canned chickpeas, let the rice cook for a few minutes. Add the binder (flour-based preparation) little by little, continuing to stir to prevent the flour from sticking to the bottom. You will have to add the binder step by step until you have a velvety soup (the more you add the thicker the harira soup becomes). Cook for another 2 to 3 minutes over medium heat, still stirring. At the end of cooking, add the chopped fresh cilantro and lemon juice to taste.Serve hot.

Harira soup in Ramadan:

Harira soup has many benefits on the human body especially during fasting in Ramadan. That is mainly due to the fact that harira soup has many and varied ingredients that are included in the composition of the most famous soup. Furthermore, Moroccans eat Harira soup during the days of the year in general and especially during the month of Ramadan in particular and daily. It is made up of cotton seeds, pastries, herbs, tomatoes, flour and others, which make the “sour harira” or “the red harira” the centre of the breakfast table during the month of fasting. Moroccan women are keen to present this popular Moroccan dish in the most beautiful ceramic and ornate vessel.

Conclusion:

To conclude Harira soup has many benefits on the Human body and its importance is manifested in the fact that it is consumed hot and especially not difficult on the intestines. Especially when they are empty and in a sticky state. Mostly after more than 14 hours of continuous fasting this year. It also fights constipation and helps the passage of food into the large intestine.