THE BEST MOROCCAN FOOD FOR DINNER, HARIRA WITH MEAT AND CHICKPEAS

 || When we talk about Moroccan food in a dinner in a warm family atmosphere. Then, I will say to you harira with a meat and  hummus yes, Where it is one of the most famous Moroccan soup and it has a special smell and flavor, It is prepared throughout the year but more in Ramadan at the time of Suhoor or at breakfast after the fast. 
So Here are the details you need to prepare this Delicious Moroccan food enjoy !

Fixings : 

  • 1 tablespoon olive oil 
  • 300 gr braising hamburger or sheep, boneless, cut back of abundance excess and cut in 3 cm pieces (for example shoulder, neck filet, meat shin, and so on) 
  • 1 little onion (100gr), finely chopped
  • 1 tablespoon chopped new parsley 
  • 1 tablespoon tomato paste
  • 1 teaspoon ground turmeric 
  • ½ teaspoon ground dark pepper 
  • ¼ teaspoon ground ginger 
  • 1 ½ teaspoon salt or more to taste 
  • Pinch saffron 
  • 70 gr dried chickpeas, soaked overnight and depleted (or 140 gr canned chickpeas, depleted) 
  • 6 huge tomatoes,grated 
  • 100 gr celery, finely chopped
  • 80 gr green lentils 
  • 3 tablespoons cornflour 
  • 2 tablespoons chopped new coriander 
  • Lemon wedges to serve

Strategy :

• In an enormous meal warm the olive oil over medium warmth and include the meat, the onion and the flavors. Leave for 5 to 10 minutes to gently dark colored the meat and sweat the onions. Mix at times. 

• Transfer the remainder of the fixings in the goulash with the exception of the lentils, the cornflour, the coriander and the lemon wedges. Include 1 liter of water, spread with a top and decrease the warmth to low. Leave to stew for an hour or until the meat is going to be cooked. 

• Add the lentils in the goulash and spread with a cover for 20 minutes. This will enable the lentils to cook and the meat to get done with cooking. 

• When the chickpeas, the meat and the lentils are cooked, in a little bowl blend the cornflour with 3 tablespoons of water and mix until smooth. Pour the cornflour blend in the meal and mix. Stew for 5 minutes until the harira thickens. Adding cornflour permits to thicken the harira so as to give it a smooth surface. 

• Transfer the slashed coriander in the goulash and blend. Serve hot with lemon wedges.

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    You can access all the articles about  Mroccan Soups recipes  through this link ðŸ˜‡