Ramadan Soup – Harira

Ramadan soup (Harira)

Harira is a specialty from Morocco. For your information, during the fasting month of Ramadan, nothing can be eaten between sunrise and sunset. This soup opens the menu in the evening.

Soak the chickpeas in enough water for about 12 hours. Later, pour them into a sieve and drain them.

Select and rinse the lentils. Rinse and remove the peel from the potatoes and carrots. Rinse and clean the celery. Cut the potatoes into small cubes, the carrot into slices and the celery diagonally into narrow strips. Remove the skin from the onion and chop it finely. Remove the peel from the garlic.

Rinse the cooled meat, dry it and cut it into small cubes. Heat the olive oil in a large saucepan and then sauté the meat with the onions over medium heat for about 3 minutes.

Add the garlic by pressing it. Add the potatoes, carrot and celery, fry briefly and extinguish with the beef broth. Add the chickpeas and lentils and simmer for 1 hour at low temperature with the lid closed. In between, skim off the foam that forms.

In the meantime, blanch the tomatoes with boiling water, peel, remove the stalks and grind with a hand mixer or blender. Rinse the parsley, shake dry and chop finely without the coarse stems.

After 1 hour of cooking time, add the

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