Recipe of the Day

Hareera - Moroccan Soup

posted on: Dec 8, 2014

Hareera is served as a daily soup, to begin a feast, or to break the fast in the evenings of Ramadan – the Muslim holy month. Known as the Queen of Moroccan soups, it is made from available vegetables and meats, and spiced to taste. A very nourishing soup, it is at times, for the Moroccan poor, the only meal of the day. Serves 10 to 12.

• 4 tablespoons butter
• 1/2 pound lamb or beef, cut into small pieces
• 2 medium sized onions, chopped
• 4 cloves garlic, crushed
• 1/2 cup finely chopped fresh coriander leaves
• 1 can chickpeas (19 oz. 540 ml.)
• 2 cups stewed tomatoes
• 1/2 cup lentils, rinsed
• 9 cups water
• 2 teaspoons salt
• 1 l/2 teaspoons ginger
• 1 teaspoon paprika
• 1 teaspoon pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne
• 1/4 cup rice
• 4 tablespoons lemon juice

In a large saucepan, melt butter then sauté meat over medium heat for 10 minutes.

Add the onions, garlic and coriander leaves, then stir-fry for further 10 minutes. Stir in remaining ingredients except the rice and lemon juice then bring to a boil. Cover and cook over medium heat for 40 minutes. Stir in rice and cook for further 20 minutes, then stir in lemon juice and serve immediately.

Note: For an exotic taste, serve with an accompanying plate of fresh dates.