July 16, 2011 5 Comments
Just a short two weeks till the start of Ramadan! Melbourne is not a bad place to be in August for those who are fasting this year… chilly short days…and for those who do not observe Ramadan… the perfect weather to cook and enjoy this delicious soup. A few years ago, I spent time in the Casablanca home of dear friends during this month of fasting. Each day we would prepare the Harira and the other dishes that would be enjoyed by the family as part of the ftour or breaking of the fast.
As soon as the first star was spied in the sky, a siren would sound and people would gather to break the fast with a date or two and a glass of milk or juice. This was invariably followed by a bowl of Harira accompanied by dates, bread, hard boiled eggs and the famous Moroccan chebbakieh pastries, formed into rosette shapes, fried in oil, drained and soaked in honey.
This meal was a prelude to an evening of chatting, snacking and enjoying each other’s company.
Here is the recipe and pictures of the ingredients for those who are unfamiliar with some of them.
1 small red onion, finely chopped
1/2 cup chickpeas, soaked and peeled
1/3 cup small red lentils
1 tbsp smen
1 tbsp vegetable oil
1 bunch Asian celery (krafes) chopped very finely
250g stewing beef cut into small cubes
1 tsp pepper
1 tsp turmeric
2 small pieces cassia bark
2-3 l water
1 kg fresh peeled and chopped tomatoes, or 1 can Italian chopped tomatoes
1 tbsp tomato concentrate
2 tbsp flour
50g vermicelli (shaariyeh) noodles
1 bunch fresh coriander, finely chopped
Put the chopped onion, chickpeas, lentils, smen, oil, chopped celery and beef into a deep pot and heat over a low flame until the onion is translucent. Add the spices and water and simmer for an hour or two or until the chickpeas and meat are tender.
In the meantime, cook the tomatoes in a separate saucepan until all their liquid has evaporated and they have reduced to a thick puree. Add to the first pot together with the tomato concentrate and the salt.
Dissolve the flour in a little cold water and add to the simmering soup, stirring until the soup thickens and any foam that has risen to the top has dissipated.
Add the vermicelli and coriander and cook for a further 3 minutes.
Serve hot with lemon wedges, dates and figs and, if available, chebbakieh pastries.