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Moroccan harira method

 

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      Every country in the world has its popular dishes, which indicate the folklore of their ancestors. Moroccan harira is one of the main and basic dishes in the Kingdom of Morocco, as it is a pillar of Moroccan cuisine. And appetizing.

It also contains countless benefits because it contains many types of vegetables, meat, and oil. According to the delicious food website, the calorie meal contains 250 grams and 420 grams of calories. In this article, we will talk about the components of Preparing the popular Moroccan dish Harira.

Moroccan harira method :

Ingredients

  04 liters of water.

 125 grams of lentils.

 125 grams of white flour mixed with a glass of water in the electric mixer.

 125 grams of chickpeas are soaked for 12 hours in the water, after which we remove their skin.

 125 grams of fine vermicelli.

 1/4 veal or lamb, cut into small cubes.

 1/2 of chopped tomatoes in an electric blender.

 1/2 a cup of chopped green coriander.

 1/2 a cup of chopped green parsley.

 1/4 of a cup of olive oil.

 1/2 a cup of chopped celery.

  Two medium-sized onions, finely chopped.

  Four tablespoons of canned tomato paste.

 1/2 a teaspoon of cinnamon.

 A teaspoon of ghee.

 A teaspoon of ginger.

 A small spoonful of black pepper.

 1.5 tablespoons of salt, or to taste.

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Method of preparation:

      We bring a large pressure cooker, put it on the fire, and put olive oil in it to heat, then add: onions, ginger, meat, parsley, salt, coriander, black pepper, cinnamon, and celery, with constant stirring for five minutes. Then add the tomatoes mixed with the electric mixer, chickpeas, ghee, lentils, tomato paste, and water, stir them a little, then close the pressure cooker tightly for an hour. After an hour, we remove the pot from the fire, remove its cover, then put the pot on the fire again, but the fire is quiet, then add: flour mixed with water in the electric mixer, and vermicelli, stirring well. Leave the pot on low heat for half an hour, stirring continuously from one minute to the other. We remove the pot from the heat and serve the harira hot in a large yogurt.

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