Description
This soup devout Muslims eat once a year during Ramadan. Not only at dinner (after sunset), but in the morning (before sunrise). My question: - "Why this dish is eaten during Ramadan?", the answer came: - "very Satisfying. If eaten in the morning, all day do not want to eat". And this is very important because during Ramadan Muslims are not allowed not only eat, but to drink from the onset of the morning prayer of Fajr until the evening prayer Maghrib. The recipe for this dish was posted on the website in 2010 by the user syndys called "Moroccan soup "Harira& quot; and is illustrated with me in the framework of "Coloring".
Ingredients
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Meat
200 g
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Chickpeas
1 handful
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Lentils
1 handful
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Figure
1 handful
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Tomato
4 piece
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Onion
1 piece
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The Apium graveolens Dulce
3 piece
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Cilantro
-
Parsley
-
Puree tomato
3 Tbsp
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Flour
4 Tbsp
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Red sweet pepper
1 piece
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Turmeric
1 tsp
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Paprika sweet
1 tsp
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Salt
Cooking
Chickpeas soak overnight in water. In the morning, to clean it from the husk. At once I admit - there was a strong desire to goof off and clean only a few pieces for reporting, so to speak. :-D... But got the hang of it and unwittingly accomplished this feat. Not much of a chickpea was. :-[ If you soaked the peas more than is required (as happened to me), put it in a bag and freeze. Next time soak is not necessary. Defrost and cook
Lentils are best boiled separately until soft. It gives the soup an unpleasant dark color, and a real "Harira" should be yellow-red.
Scald the tomatoes with boiling water, remove the skins, put in blender and also add the celery (preferably with leaves), onion, cilantro, and parsley. Grind into a puree.
In a pan put the small pieces of meat (it is possible without it, then get a great option for Lent), chickpeas and pour the vegetable puree.
Pour 1.5 liters of water and cook under a lid until cooked chickpeas - from 40 minutes to an hour. If the water boils away much added. My fire was weak and the level of soup remains the same.
When the chickpeas will be ready, add the rice, lentils, turmeric, paprika, chopped sweet red pepper, tomato puree. Cook for another 5 minutes.
Now it is necessary to dissolve the flour in cold water and pour this mixture into the soup, stirring it. Amount of flour depends on the desired thickness of soup. Someone who likes thinner, someone thicker. Some Moroccan hostesses also add to the soup raw whipped with a fork egg. When the soup comes to a boil - you can turn off.
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