How to make hariah

How to Make Moroccan Harira Soup
1. Prepare the Base:
• In a large pan, heat smen (Moroccan fermented butter) or regular butter if unavailable.
• Add your choice of meat (beef, lamb, or chicken) and brown it slightly.
2. Blend the Tomatoes & Onions:
• Blend chopped fresh tomatoes with a chopped onion until smooth.
• Pour the mixture into the pan with the meat.
3. Add More Flavor:
• Add a tin of chopped tomatoes to the pan.
• Blend fresh parsley and coriander, then add them to the mixture.
4. Season the Soup:
• Stir in:
• 1 tablespoon ginger
• ½ teaspoon turmeric
• 1 tablespoon black pepper
• 1 tablespoon cinnamon
• 2 chopped celery stalks
5. Simmer the Base:
• Let everything cook for 20 minutes on medium heat.
6. Add Water & Cook:
• Pour enough water to nearly fill the pan, leaving about 2 cm space at the top.
• Let simmer for 1 hour, allowing the meat to fully cook.
7. Prepare the Thickening Mix:
• Blend ½ cup of porridge oats with 1 cup of water until smooth.
8. Final Additions:
• Add the blended porridge mix, ½ cup of sharia (thin vermicelli noodles), and cooked or peeled chickpeas (if using fresh, peel them first).
• Simmer for another 10-15 minutes, stirring occasionally until the soup thickens.
9. Serve & Enjoy:
• Adjust seasoning if needed, then serve warm with crusty bread or dates on the side.