COUSCOUS TRADITIONAL MOROCCAN : A CULINARY JOURNEY TO MOROCCO

 

Indulge in the vibrant flavors of North Africa with this tantalizing Moroccan chickpea soup. Bursting with a medley of vegetables, hints of cinnamon, and a surprising addition of pasta, every spoonful is a delightful journey for your taste buds. Experience the harmonious blend of ingredients that come together in perfect synergy, creating a culinary masterpiece that will leave you craving more. Don't just take my word for it, give it a try and savor the magic yourself!

Step into the heart of Moroccan cuisine with a steaming bowl of Harira soup. This cherished Moroccan delicacy isn't just reserved for Ramadan; it's a year-round delight that captures the essence of Moroccan flavors. Traditionally, it's a hearty blend of chickpeas, fava beans, lentils, fragrant herbs, tomatoes, and tender lamb, all simmered to perfection. What sets Harira apart is its luxuriously smooth and creamy texture, akin to silk, achieved by thickening with various flours or beaten eggs.

But here's the beauty of Harira: it's as diverse as the regions it hails from. Each area adds its own twist, ensuring every bowl is a unique culinary adventure. Whether it's the comforting embrace of flour or the richness of beaten eggs, Harira promises not just a meal, but a journey through Moroccan culinary heritage, warming both body and soul with its nourishing goodness.

Moroccan HARIRA INGREDIENT : 

Here are some useful notes about ingredients.

Protein: Opted for chicken for its accessibility, but lamb, beef, veal, or fish work too. Ensure bone-in cuts or utilize bone broth/stock. Vegetarian and vegan alternatives provided below.

Legumes: Lentils, chickpeas, and fava beans are common choices. Canned chickpeas for convenience, though instructions for dried chickpeas are available in the recipe notes.

Tomatoes: Crushed or canned tomatoes streamline the process, though fresh vine-ripe tomatoes and tomato paste are viable options.

Starch: Vermicelli is traditional, while capellini pasta provides a thicker texture and angel hair pasta offers delicacy. Rice is a suitable substitute.

Thickening agents: Durum whole wheat or all-purpose flour, with gluten-free options detailed in the variations section. Some recipes incorporate whisked eggs for thickening.

Aromatics: Onions, garlic, ginger, celery, and assorted herbs enhance flavor.

Spices: Black pepper, cumin, turmeric, cayenne, cinnamon, and saffron lend depth and complexity.

Flavor enhancers: Ghee imparts richness and nuttiness, but alternatives like smen (fermented butter) or grated Parmesan cheese are available. Alternatively, cooking with marrow bones and reintroducing the marrow to the dish provides a similar effect.

HOW TO MAKE HARIRA ? 

Start by searing the chicken until it's golden in a pot with some oil. Then, toss in a fragrant mix of onions, celery, garlic, and ginger along with a medley of spices like black pepper, turmeric, cumin, cayenne, and a hint of cinnamon. Let these flavors meld for a couple of minutes.

Once the aromatics have worked their magic, pour in some tomatoes, water, lentils, and a bouquet of herbs. Let everything simmer gently until the lentils are tender, adding more water if needed to keep it soupy.

Next, introduce chickpeas and pasta to the mix. Cook the pasta until it reaches that perfect al dente texture, adjusting the cooking time to suit your preference.

To thicken the soup, whip up a simple flour paste and stir it in slowly, allowing the broth to thicken to your liking.

Finish off your harira with a squeeze of fresh lemon juice, a splash of saffron-infused water, a sprinkle of remaining herbs, and a dollop of ghee for richness. Serve piping hot and enjoy the comforting flavors!

WHAT TO SERVE ALONG HARIRA :

• You can serve this soup just as it is with some crusty bread.
• Or serve it in smaller portions as part of a multi-course meal.
• Check the FAQ below for how to serve during Ramadan.

TOP TIP :

The most important thing is to get that silky smooth consistency. So thicken the soup appropriately, adjusting the amount of flour or liquid used. And add the flour paste gradually, while stirring simultaneously. 

Variations:

This soup caters to various dietary preferences by being egg-free, nut-free, and soy-free. While I haven't personally experimented with all the options listed below, they offer diverse ways to enjoy this soup.

For a Vegan Twist: Swap out the meat for lentils to create a vegetarian and vegan-friendly version that's equally delicious. Skip the ghee and opt for nutritional yeast to enhance the flavor.

Gluten-Free Option: Utilize gluten-free pasta or rice as a substitute. To thicken the soup, consider rice flour, chickpea flour, or a blend with corn starch. Other gluten-free flour alternatives include corn, sorghum, and millet. Corn starch or tapioca starch are effective thickeners as well.

Boosted Protein: Transform your soup into a protein powerhouse by ladling warm servings into oven-safe bowls and adding an egg to each. Bake until the egg whites set, approximately 10 minutes.

Dairy-Free Adaptation: Omit the ghee and instead, cook the soup with marrow bones. Extract the marrow and stir it into the soup for a rich, dairy-free option.

Low-Sodium Adjustment: Opt for low-sodium canned ingredients and reduce the amount of salt used. Enhance the flavor with additional herbs and seasonings.

Meal Prep and Storage: This soup develops even richer flavors when allowed to meld overnight, making it a perfect option for meal prep. Check the recipe notes for further details.

What pairs well with Harira?

Traditionally served during Ramadan, accompany it with Moroccan bread, dates, figs, and chebakia (honey-sesame cookies). Offer harissa and lemon wedges on the side for extra flavor.

Looking to thicken Harira differently? Instead of flour, whisk 2 eggs with 2 tablespoons of water and the juice of 1 lemon. Gradually add a ladle of the soup's cooking liquid to the egg mixture while stirring, then slowly pour it back into the soup, ensuring it doesn't boil. Turn off the heat once incorporated.

Can I omit the ghee? Absolutely! Instead of ghee or smen (Moroccan preserved butter), consider grated parmesan cheese for its nutty richness. For a dairy-free option, cook the soup with marrow bones, then scoop out the marrow and stir it into the soup for added flavor.

How can I prepare Harira in an Instant Pot or Slow Cooker? For the Instant Pot, start by browning the chicken using the sauté mode. Then, add the remaining ingredients and cook under pressure. In a slow cooker, let it simmer on high for 3 to 4 hours or on low for 5 to 6 hours.

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