Moroccan Stew(Harira)

Name: Moroccan Stew(Harira)
Total time: 3600 s
Yield: .12 people
Cuisine: Kenyan
Ingredients: 250 g meat cut into small squares; 2 litre water; 1 kg ripe,red tomatoes; 2 big onions; 1 good bunch of parsley,coriander,and celery all well washed; 200 g softened chickpeas; 100 g lentils; Spices; 2 tsp salt; 1 tsp black pepper; 1 tsp ginger; ,1 tsp saffron; Half a tsp of cannelle; 2 tablespoon tomato Pasternak; 3 tbs white flour; Half a cup of vermicelli; 1 tspn of salted old butter

Meryem Jebari @cook_25175126

It's the most appraciated soup in Morocco.Highly nutritious ,healthy and delicious.It's the principal preparation on moroccan tables in the sacred month of Ramadan,where we fast.All moroccan girls without exception are supposed to prepare this stew.Normally,I learnt the recipe from my mother.and with time,I added some secrets that I learnt from friends and cooking shows on TV.This stew can be considered as a complete meal since it contains protein
,carbs,vitamins,minerals,and lipids.It gives the feeling of being full for a long time.

Meryem Jebari @cook_25175126

Saved

Ingredients

1hr and 30 mn

.12 people

250 gmeat cut into small squares
2 litrewater
1 kgripe,red tomatoes
2big onions
1good bunch of parsley,coriander,and celery all well washed
200 gsoftened chickpeas
100 glentils
Spices
2 tspsalt
1 tspblack pepper
1 tspginger
,1tsp saffron
Halfa tsp of cannelle
Half tea cup of vegetale oil
2 tablespoontomato Pasternak
3 tbswhite flour
Halfa cup of vermicelli
1tspn of salted old butter

Saved

Steps

1hr and 30 mn

1

In a big saucepan,put cold water,chickpeas,lentils, whole onions, parsley coriander and celery all cut into extremely small parts.Add oil,spices and cubes of meat.cover and put on high fire.When it boils,lower fire to allow chickpeas to become tender and to keep the same Level of water.
2

In a smaller saucepan,put 2 cups of water, put whole tomatoes to boil on high fire for 5min.let cool
3

In a blender,mix the tomatoes and the onions that you cooked with chickpeas.Add the mixture to the chickpeas sauce and let it boil on high fire for 5 min.Throw the vermicelli and never stop stirring to avoid sticking in the bottom.lein a bowl, mix with a fork, flour and some water to obtain a light white sauce,once it's homogenous, pour it slowly in the saucepan and keep stirring for 5,min.
4

Now,the stew is ready.It just needs some flavours.salted butter,tomato paste diluted In half a cup of cold water, and a Whole egg.
5

Final step.never stop stirring until the egg is done. Serve in bowls and decorate with some coriander on top.Enjoy!