Harira

The Harira is a traditional soup of Morocco and western Algeria and consists of pulses, onions and meat. During Ramadan, the Harira is served accompanied by dates, hard eggs, honey pancakes, pastries and is traditionally the dish of fasting. But it is also served throughout the year in restaurants and hotels, and frequently consumed throughout the year, especially during the winter.

1. Cut the meat into small pieces, finely chop the onions and celery, peel and fragment the ginger. Peel, seed and cut the tomatoes into dice.
2. In a "Dutch oven", put the meat, the onions and the celery and then brown 3 to 4 minutes, stirring over medium heat. Add 1l of water and simmer with small broths for 30 minutes.
3. Add the lenses, chickpeas, cinnamon, salt, pepper and cook for 1 hour broth.
4. Meanwhile, in another container, put the tomatoes, ginger, spices, salt and pepper in 0.50l of water and simmer with small bouillons for about thirty minutes. Then mix with a diver and let cool. When it is time, pour the whole into the "Dutch oven" and simmer for another 10 minutes with small broths.
5. Divide the preparation in the jars Le Parfait Super and fill up to 2 cm from the edge. Close and proceed immediately to heat treatment, 1h30 to 150 ° C.

When serving: warm up - put 3 tablespoons of flour in a large bowl, gradually pour in the cooking broth by whisking to avoid lumps. Pour into the broth, mixing constantly. The Harira should not be thick but velvety. - Cook for 2-3 minutes. - Serve with a net of lemon juice on each plate.