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Moroccan harira is a very interesting dish that impressed me greatly with its aromas and incredible flavour. It can be found both in the soup version and in the soup version as in this case.
It is served hot and is very rich and nutritious and for this reason I recommend making it in winter or when there are colder temperatures as it is an excellent comfort food.
Among the main ingredients of this recipe we find lamb meat which is very common in Middle Eastern cuisine; then there are legumes, such as lentils and chickpeas, and spices are inevitable.
To make this recipe I started with dried chickpeas, but if you want to shorten the time you can also make it with pre-cooked chickpeas.
If you don't like lamb then you can replace it with chicken, or if you want to make this dish vegetarian you can also not add it at all.
In fact, there are several versions of this Moroccan dish, all of which are very good.
Due to its abundance and richness, the Moroccan harira recipe is made during Ramadan or at the end of it.
I am sure that this Arab dish will conquer the palates of those who love to always experiment with new dishes and unusual combinations.
► Ingredients to prepare Moroccan harira:
Leg of lamb 400 g
Lentils 160 g
Chickpeas 160 g
Peeled tomatoes 350 g
Onions 100 g
Celery leaves 40 g
Tomato paste 60 g
Ditaloni rigati 160 g
Cinnamon 1 stick
Ginger powder 1 tsp
Butter 30 g
Salt to taste
Black pepper to taste
To serve
Parsley 1 bunch
Lemons 1
The recipe on the site: www.casapappagallo.it/ricette...
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9 янв 2023
