Moroccan Harira Soup

Moroccan Harira Soup
    •    4-5 tomatoes
    •    1 onion
    •    A bunch of celery leaves
    •    A bunch of parsley
    •    A bunch of fresh cilantro
    •    Diced meat (cubes)
    •    1 tablespoon salt
    •    1 teaspoon ginger
    •    1 teaspoon black pepper
    •    1 teaspoon turmeric
    •    ½ to 1 cup soaked chickpeas
    •    2 tablespoons olive oil
    •    Boiling water
    •    ¼ cup lentils
    •    ¼ cup vermicelli
    •    2 tablespoons tomato paste
    •    2 tablespoons Moroccan ghee
    •    1 tablespoon flour dissolved in water

hello everybody happy Ramadan and today we’re 
going to be making Hareera soup this is a very   famous soup in Morocco my mom got it from 
her Moroccan friend and they drink this soup   specifically or especially during Ramadan 
so as a part of our Ramadan series we want   to make you guys all of the Ramadan Staples 
that we know and you guys know so here we go   make sure to like And subscribe and turn 
on the notifications Bell and let’s get   right to it so we’re going to soak a half to 
1 cup of chickpeas in water we’re also going   to get four to five tomatoes now I’ll say this 
now the end result of your soup depends on how   much either tomato or greens you put in if 
you want it to look red add more tomato if   you want it to look green add more vegetables 
obviously so in the step if you want to look   red maybe add more Tomatoes if not no worries 
and it’s going to taste the same um but yeah we   put it in boiling water so that we can easily 
peel them we’re also going to take the core out once those are all nice 
and chopped we can place   them in our blender and we 
can move on to chopping up the onion that can also go straight into the blender 
and oh this is actually pretty funny so apparently   in America we only not apparently in America we 
only eat the stem of the celery and in Morocco   they actually don’t eat the stem at all they 
just use the leaves so my mom was telling me   how difficult it was to find a celery that 
still had its leaves leaves leaves yeah so   maybe maybe you can make something else with 
the rest of that as to not be wasteful because   unfortunately you do not not you do not need 
the stem like usual and then you’re going to   get the parsley and you’re going to go ahead and 
chop that up as well we’re also going to chop up   some cilantro as well after this so don’t get 
the two confused because I always do the amount   of times I’ve had to come home from the grocery 
store when my mom asked me to get like whatever   specific thing that looks the exact same don’t 
they look the exact same I literally don’t see   the difference maybe there’s a difference in the 
taste or the smell but by looks there is none so   I keep making the same mistake over over and 
over again anyways doesn’t matter I’m so sorry   for complaining but we’re going to add all of 
that to our blender add a little bit of water   so that we can actually mix it up and then go 
ahead and blend and because this is a soup we   want a soupy texture so don’t worry about over 
mixing or under mixing or whatever once it looks   like soup we can get get going um we’re going to 
pour this into our pressure cooker and because   we’re going to be cooking meat so go ahead and 
add your diced cubes of meat a tablespoon of salt a teaspoon of black pepper teaspoon of Ginger turmeric cup of those soaked chickpeas four cup of 
lentils oh wow why was that so aggressive   and then you’re going to go ahead and 
mix it for a sec and we’re going to go   ahead and pressure cook it not before we 
add some boiling water though to get it started and some olive oil we’re going to cook that for 20 minutes and 
then you’re going to see it’s very soupy now we’re going to add 2 tbsp of tomato paste 
now you can add more if you want to be more red   like we said before just depends on your ratio 
of tomato to Greens we’re also going to add some vermicelle we’re also going 
to add 2 tbsp of Moroccan ghee I love the ghee it makes it taste very 
rich and then you’re going to put the chopped   cilantro and parsley you had we’re putting this 
at the end so they don’t get super soggy like   obviously they’re wet and so yes but like when 
you cook it with them they basically lose all   their purpose you know they’re supposed 
to be nice garnish like final little flavor we’re also going to add some 
flour dissolved in water to get the   consistency we want so thicker add more 
thinner add less and once you get what   you want you’re ready to serve so that’s it 
we hope you guys enjoyed making this Hara   soup and you have a wonderful night 
of Ramadan happy Hareera souping bye