Ingredients for Harira:
2 cups of cooked lentils
1 can tomato sauce (400 ml)
3 white onions (roughly 3 cups cut into medium-sized pieces)
2 carrots (peeled and cut into small pieces)
3/4 cup canned chickpeas
5-6 small or medium sized tomatoes (cut into medium-sized pieces)
2 cups celery stalks with leaves (cut into medium-sized pieces)
1 1/2 cups fresh coriander (finely chopped)
1 Tbsp turmeric powder
1 tsp ginger powder
1/4 tsp dried basil
pinch saffron
salt and pepper (to taste)
5 Tbsp olive oil
1 tsp vegetable oil
4 tsp tomato paste
1/4 cup all-purpose flour
1/2 cup durum wheat angel-hair pasta
2 Tbsp butter
1 cup fresh parsley (finely chopped)
1 egg
Pinch cinnamon
1/2 lemon
For the directions, you can also find my written recipe here:
Ingredients for Chicken and Prunes Tajine:
Cockerel (Cut into pieces)
Potatoes (Cut into bite-sized pieces)
Green onion (Thinly sliced)
Mustard
Fenugreek
Olive oil
Vegetable oil
Salt
Sweet soy sauce
Minced fresh coriander
Ginger powder
Turmeric powder
Safran
Dried garlic
Dried onion
Dried Prunes
Combine everything except the prunes in an oven-proof dish and let marinate in the fridge for 1 hour at least. Then, preheat the oven to 200 C and let it cook for 20-30 minutes or until it starts to brown. Once it is golden, add prunes, cover and reduce heat to 170 C and let it cook for 1h to 1h30min. Once cooked, you can turn off the oven and leave the dish inside to keep it warm until it’s time to serve.
When serving, you can top the prunes with some toasted sesame seeds.
Delicious with fresh bread or just on its own. You can even enjoy it with some Msemmen!
Today is day one of Ramadan and I’m just prepping some ingredients for my hea I have some flour here angel hair uh canned chickpeas half a lemon and then I have some spices here some basil turmeric ginger and saffron I have some tomato paste diluted in 500 mL of hot
Water I’ll be using some cinnamon towards the end and I have olive oil and um peanut oil it’s better to use a vegetable oil but that’s what I had for today some Tomatoes probably like five or six in here and then some coriander and some parsley um and I also need some
Celery with the leaves and um yeah I’m waiting for the meat and a couple other ingredients and I’ll get started on that I’m just going to add some prunes to this tajine I like to be pretty generous with the prunes I love sweet and salty mixtures so this will be the main dish
Um I have some cookly here which is like just those like tiny chickens cut into pieces and some potatoes and prunes and then a bunch of spices and herbs we have saffron mustard coriander uh fug GRE and um turmeric some ginger And dried garlic and some dried onion and also some fresh onion so mix that all up and let it marinate for like an hour in the fridge now I’m going to pop it in the oven at 200° for 1 hour and a half to 2 2 hours I’m just going to let
It cook um really slowly and then if it starts to Brown really quickly I’ll just lower the heat and keep cooking it for those 2 hours so the oven is preheated so now I’m going to pop it in it’s pretty heavy there we go and I’m just going to put a
Timer for 2 hours unless that work it’s magic next I’m going to be cleaning and preparing the dates for the hea and these are going to be served as well with the Shia um a really great combination with Hada which I have a bunch of the ingredients ready here but I’m still
Waiting for a couple more to get started on it so yeah in the meantime I’m just going to wash some dates and then probably stuff a couple with some toasted um so toasted nuts or maybe some toasted sesame seeds that’s also really delicious all right so here are the
Sesame seeds toasted and I’m just going to take some dates I’ve removed the pit and I just dunk him in generously there we go really delicious with Hera and Shia so I’m just going to do that for a few and I’m also going to leave a few with
Nothing at all so that you know everyone can choose what they prefer and here are the dates a couple still on the branch and then a couple with the toasted sesame seeds so this is going to be with the Shia and the Hera and that’s going
To be the first part of um breaking fast so to go with the chicken I’m going to make a mixture of rice and buar um I’m just going to use this bulgar from bu lash and I’m going to use um a basmati rice and these two pretty much have the
Same amount of time needed for cooking so I’m just going to put in the basmati rice a little bit beforeand like 2 minutes before and then I’ll add the bulker and I’ll let that cook for about 10 minutes covered at medium low heat I’m just going to eyeball it pretty
Much and I’m going to let that cook for 2 minutes and then in 2 minutes I’ll add a little bit of vulgar as well so my dad brought some groceries and this is something that we really love in our household is dates that are still in the branches like a attached to
The branches of the um of the date tree basically the date palm and these are look really amazing they’re like see how they’re like super caramel caramelized and um still very like plump and fresh the last thing you want are like really dried and kind of like weird colored dates that have dark
Spots you want to stray stray away from those because they’re probably not as fresh as they should be so inshallah these will be some of the dates that we will be eating this Ramadan and so this is roughly the ingredients I’ll be using for headed do and I’m
Going to start by putting into a large pot the tomatoes uh the celery I’m going to wash this and cut this up and peeled and cut carrots this is optional I just use it because it adds some nutrition to the soup and it also adds a really nice sweetness I’m also going to
Add um the onions right here I have three green onions I’m going to add those as well and yeah get that started in the pot with some warm water all right so it started boiling so now I’m going to lower it to medium heat and I’m going to add the
Spes over here we have the basil the turmeric the ginger and the saffron I’m going to add the coriander and I’m also going to add both oils and we’re going to let that cook for about 45 minutes what’s really fun about this recipe especially for all these ingredients that you have to prep
Is that eventually after we’re going to blend it all together with a blender or like a hand mixer and so it doesn’t really matter how you ch off your ingredients you just want them to be more or less um even sizes so that they cook evenly and they become nice
And soft and ready for the blender when time comes so I’m just going to add those ingredients in and I’m going to let it cook uh for 45 minutes at medium heat so it’s been about 35 minutes and your head do is going to start looking
Like this has maybe 10 more minutes to go I’m going to just going to let it keep simmering a little bit so that um the vegetables are nice and soft and then I’m just going to blend it with a hand blender until it’s nice and smooth
And then we’ll start adding the rest of the ingredients together in the meantime I’ve prepared the bulgar basmati rice mixture so once it’s been cooked I just added a generous knob of butter and some saffron and salt and I’ve just closed the and it actually took just an hour and a
Half I closed the oven I covered it and I just I’m letting it rest in the warm oven for a little bit more and that’ll give us um a really buttery soft chicken inshah once a we’re ready to eat after the when you buy Shia sometimes it comes
With very few sesame seeds in the coating and I truly feel like like um that reduces like the optimal experience of having a really good cheia so what I like to do is toast a few more sesame seeds and I’ll just uh sprinkle them on the fresh sheia that we bought and it’ll
Just give it you know like Optimal taste it’ll taste so much better with the Hera so that’s a little tip for anybody who isn’t too big of a fan of these or just you know you want to freshen it up a little bit and make it taste
Better so I’m going to do that actually right now looks like a great chipa but it’s definitely um missing toasted sesame seeds so I like really generous amounts of toasted sesame seeds on my Shia I think it makes such a big difference so I’m going to sprinkle some on these on top and
Then we’ll have some on hand if we ever want to add some more so once it’s Blended it’s going to look something like this and now what we’re going to do is we’re going to add lentils that are already cooked we’re going to add a
Mixture of 500 mL of hot water and 4 tpoon of tomato paste and then I’m going to bring it to a boil uh while I’m waiting for it to boil I’m also going to add my cheek peas now that it started to boil I’m just going to stir it a little
Bit and at this point I’m going to add the mixture of 125 mL of cold water with 1/4 of a cup of allpurpose flour and the key here is when you’re pouring it into the soup you want to pour it very slowly all while mixing and
My mom always says you have to mix always in the same direction so either clockwise or counterclockwise but don’t change directions so I’m going to do that while it’s boiling and that’s going to help to thicken the soup now at this stage this is when we want to be pretty
Careful because since we added the flour mixture uh the soup can easily stick to the bottom so you just want to keep an eye on it and stir it occasionally and what we’re going to do now is we’re going to reduce the heat we’re going to
Put it to low and we’re going to add our angel hair pasta the butter and the parsley now I removed it from the Heat and I’m just going to add one egg whisked and I’m going to stir it while I add this you get the little strings of
Egg really great for head it up and finally we’re going to add a little bit of cinnamon and half a lemon to it and that’s really going to kick up the flavor and here’s the finished product and it tastes even better the next day I will leave the um approximate
Amounts of the ingredients in the description box and do let me know if you ever try it and if you enjoyed it all right time to serve it up and here’s the T nice and caramelized as you can see it just comes out so easily super tender and
Buttery and we’re going to have it with the rice and the bulgar mixture and I’ve added um cardamom and saffron and butter and you can also salt it as well these two together you could also obviously have it with fresh bread there you [Applause] [Applause] Go you can run but you can’t you can run but you Can’t you can run you get you can run but you Get Get