This is the story of how Harira is made in Morocco by Hajiba (Mahjouba Ezzamoury) as translated by her daughter in legislation, Hannah Holz.
Harira is without doubt one of the commonest and well-known soups in Morocco. Hajiba cooks it at the least as soon as per week and they’d eat it largely for dinner, nevertheless it’s additionally an important breakfast.
Since she was a bit of lady, Hajiba used to assist her mum to prepare dinner Harira.
Nowadays Hajibas Mum, who fortunately lives in the identical neighbourhood, usually comes aound to Hajibas house to arrange Harira collectively. It turned form of their ritual each time each have the time.
So whereas Hajiba begins with peeling the pores and skin of the tomatoes, her mum cleans cilantro, parsley and celery.
The sliced onion, half of the greens and all the tomatoes goes right into a blender to be blended.
Then Hajiba choses an enormous pot, as a result of they often put together an enormous quantity of soup for a few days. She pours the blended combination into this pot with about half a litre of water. Now she places it on a excessive flame at first and her mum and her begin to add all of the spices together with knorr (or the alternative) and olive oil. Also the lentils are added.
They’ll let it simmer for some time and use the time to share the newest information.
It’s all the time a contented time for them each time they get the prospect to prepare dinner collectively, so laughter will be heard in the entire home.
After round 10 minutes, Hajiba provides the pasta and chickpeas. She additionally provides between 1 – 1 ½ litres of water. Meanwhile her mum mixes flour and a few extra water within the blender till it has a easy texture. Then she stirs it into the soup.
In the top Hajiba provides the tomato paste plus the remainder of the minimize greens and lets it simmer for a short while longer. If you want one other consistency simply add extra water to the soup till you prefer it. Also, you possibly can add some extra salt or different spices if wanted. When the whole lot is mushy, they prefer to serve Harira with bread, dates or figs. Also a splash of recent lemon juice fits it very effectively.