Recipe Harira

Harira is a traditional soup from Morocco and western Algeria and is made up of dried vegetables, onions and meat. During Ramadan, Harira is served with dates, boiled eggs, honey pancakes, pastries and is traditionally the dish to break the fast. But it is also served all year round in restaurants and hotels, and frequently consumed throughout the year, particularly during winter.

• Cut the meat into small pieces, finely chop the onions and celery, peel and chop the ginger. Peel, seed and dice the tomatoes.
• In a “stewing pot”, place the meat, onions and celery then brown for 3 to 4 minutes, stirring, over medium heat. Add 1L of water and simmer at a low boil for 30 minutes.
• Add the lentils, chickpeas, cinnamon, salt, pepper and cook for 1 hour at a low simmer.
• Meanwhile, in another container, put the tomatoes, ginger, spices, salt and pepper in 0.50L of water and simmer at a low boil for around thirty minutes. Then mix with a plunger and let cool. When it's time, pour everything into the "pot" and simmer for another 10 minutes at a low boil.
• Divide the mixture into the Le Parfait Super jars and fill to within 2 cm of the rim. Close and immediately proceed to the heat treatment, 1h30 at 100°C.

When ready to serve: reheat - put 3 tablespoons of flour in a large bowl, pour in the cooking stock little by little, whisking to avoid lumps. Pour into the broth, stirring constantly. The Harira should not be thick but velvety. - Leave to cook for 2-3 minutes. - serve with a drizzle of lemon juice on each plate.