Harira II

Harira II Recipe: A Delicious Moroccan Dish

Region / culture: Morocco | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Harira II is a traditional Moroccan soup that is hearty, flavorful, and perfect for a cold day. This recipe is packed with vegetables, chickpeas, and warming spices that will leave you feeling satisfied and nourished.

History

Harira is a popular dish in Morocco, often served during Ramadan to break the fast. It is a nutritious and filling soup that is enjoyed by many Moroccans throughout the year. This version of Harira, known as Harira II, is a variation of the traditional recipe with added ingredients like eggplant and potatoes.

Ingredients

6 onions
4 – 6 potatoes
1 can chickpeas
3 big lemons
1 tsp turmeric
0.25 tsp cayenne
lots of garlic
1 large eggplant, chopped and salted
4 – 6 tomatoes
2 – 3 carrots
1 large eggplant
6 or so cups water
2 tsp ground coriander seeds
0.5 tsp cinnamon
salt and pepper
0.5 to 1 cup curly vermicelli (optional but traditional)

How to prepare

To prepare the chickpeas, soak them in lemon juice beforehand.
Include all the leftover juice in the soup.
In a pan, sauté the onions, spices, and garlic in oil.
Ensure that there is enough water to cover all the ingredients.
If you add ingredients while the soup is cooking, start with the potatoes as they take the longest to cook.
Simmer everything until it is done and garnish with freshly chopped parsley, if available.

Variations

Add lamb or beef for a meatier version of the soup.
Substitute the vegetables with your favorites, such as zucchini or bell peppers.
Use different spices like cumin or paprika for a unique flavor profile.

Cooking Tips & Tricks

Soak the chickpeas in lemon juice beforehand to add a tangy flavor to the soup.

- Sautéing the onions, spices, and garlic before adding them to the soup will enhance the flavors.

- Start with the ingredients that take the longest to cook, such as potatoes, and add the rest gradually.

- Garnish the soup with freshly chopped parsley for a burst of freshness.

Serving Suggestions

Serve Harira II with crusty bread or Moroccan flatbread for a complete meal. It can also be enjoyed with a side salad or grilled vegetables.

Cooking Techniques

Sautéing the onions, spices, and garlic before adding them to the soup will enhance the flavors.

- Simmer the soup on low heat to allow the flavors to meld together.

Ingredient Substitutions

Use canned chickpeas instead of dried ones for a quicker cooking time.

- Substitute the eggplant with zucchini or squash if desired.

Make Ahead Tips

Harira II can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Serve Harira II in individual bowls and garnish with a dollop of yogurt or a drizzle of olive oil. Sprinkle with chopped parsley for a pop of color.

Pairing Recommendations

Pair Harira II with a glass of mint tea or a refreshing cucumber salad for a complete Moroccan meal.

Storage and Reheating Instructions

Store leftover Harira II in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 5g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 8g per serving

Vitamins and minerals

Vitamin A: 20% of daily value

- Vitamin C: 30% of daily value

- Iron: 15% of daily value

Alergens

Contains: None

Summary

Harira II is a nutritious soup that is high in carbohydrates, vitamins, and minerals. It is a balanced meal that will keep you full and satisfied.

Summary

Harira II is a delicious and nutritious Moroccan soup that is perfect for a comforting meal. Packed with vegetables, chickpeas, and warming spices, this soup is sure to become a favorite in your household. Enjoy it with crusty bread and a side salad for a complete and satisfying meal.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl eager to learn the art of cooking from my grandmother. She was a wonderful cook, always creating delicious dishes that filled our home with warmth and love. One day, as I watched her prepare a pot of steaming harira, a traditional Moroccan soup, I knew I had to learn how to make it myself.

I watched intently as she chopped onions, garlic, and cilantro, and measured out spices like cinnamon, turmeric, and ginger. She added chickpeas, lentils, and tomatoes to the pot, along with a generous sprinkle of saffron. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished dish.

As we sat down to eat, my grandmother shared the story of how she had learned to make harira from her own mother, who had learned it from her mother before her. The recipe had been passed down through the generations, each cook adding their own touch to make it uniquely their own. I was enchanted by the idea of carrying on this culinary tradition, and begged my grandmother to teach me the recipe.

She smiled and agreed, and so began my journey to learn how to make harira. I watched and helped as she cooked, taking notes on each step and ingredient. Over the years, I practiced and perfected the recipe, adding my own twists and variations to make it truly my own.

One day, while visiting a friend in Casablanca, I stumbled upon a small, dusty cookbook in a secondhand shop. Flipping through the pages, my heart skipped a beat when I came across a recipe for harira that was similar to my grandmother's, but with a few key differences. I knew I had to have it.

I purchased the book and brought it home, eager to try out the new recipe. As I cooked, the familiar scents of onions, garlic, and spices filled my kitchen, but there was something different in the air. The addition of lemon juice and a pinch of cayenne pepper gave the soup a bright, tangy flavor that I had never experienced before. It was a revelation.

When my family sat down to eat, they were amazed by the new twist on an old favorite. They declared it the best harira they had ever tasted, and begged me to make it again. I was overjoyed to have found a new variation on a beloved recipe, and couldn't wait to share it with my grandmother.

When I told her about the cookbook and the new recipe I had discovered, she was intrigued. We spent hours in the kitchen, experimenting with different ingredients and techniques, until we had created a harira that combined the best of both recipes. It was a harmonious blend of tradition and innovation, and it quickly became a family favorite.

As the years passed, I continued to cook harira for my family and friends, always eager to share the story of how I had learned to make this beloved dish. The memory of finding that recipe for the first time will always hold a special place in my heart, a reminder of the joy and fulfillment that cooking has brought to my life.

And so, as I stir a pot of steaming harira on the stove, I am grateful for the lessons I have learned and the recipes I have discovered. Each dish I create is a testament to the love and care that has been passed down through the generations, a link in the chain that connects me to my past and guides me into the future. Cooking is not just a skill, but a passion and a legacy that I will always cherish. And for that, I am truly grateful.