A Harira nezeti eledel pontosabban egy leves. Ha levesről beszélünk, nem a mi hagyományos értelemben vett levesünkre kell gondolni. Az arab országban nagyon finom krémleveseket készítenek, amikbe érdemes még egy limont is bele facsarni amitől még finomabb lesz.

A ramadám 30 napja alatt minden nap elkészítik és ha lemegy a nap ezt fogysztják. Fogyasztható magában is vagy mézzel édesen. Rengeteg változatban fogysztják de lássuk a klasszikus példát 12 személyre.

The Harira is the national soup.

During 30 days of Ramadan, every house prepares this perfumed soup, imprenating the streets of its scent at the sundown

It is eaten along with dates, or honey sweeties(Chabakkia, briouats with almonds and honey).

There are many varieties of this soup, but the classical one is the following :

Ingredients for 12 people

It should be prepared in two times :

1_Bouillon(Bubbling)

2_Tédouira.

The bubbling(tka_tàa)is about1 & half hour of cooking.

• 250 g of beef or muton meat cut into little pieces
•  
• 4 or 5 little fleshy bones
• 500 g of whole litthe onions.
• A half coffee spoonful of safran(half natural and half artificial)
• 1 coffee spoonful of pepper
• 1 butter walnut
• 250 g of lentil
• salt
• 1 & half litter of water for the bubbling.

Preparation

Cook the lentil in salted water, darin the juice of 1 citron .Put it apart. Cook the other ingredients in an under cover saucepan on a little fire, after boiling, remove the onions when they are cooked to keep them complete.

1 hour past, verify that meat is cooked then remove it fron fire, put the lentil and the onions in the same container.

2_Tédouira : 1 hour cooking

• 1 bouquet of coriander
• 1 bouquet of parsley
• 1 kg and a half of moulded tomatoes or 1 box of concentrated and mixed tomatoes in 1 litre and a half of water
• 2 litres and a half of water
• 1 ¾ filled cup tea of lemon juice
• 1 butterwalnut
• 200 g of flour
• salt

Preparation

Boil water with the moulded or concentrated tomatoes,add butter, then boil for quarter an hour, add the bubbling juice over the meat, lentil , onions,ect…in the saucepan.

Out of fire, pour the mixed flour in 1 litre of water, while shaking it fast to avoid having clots .Put it back on fire, then shake the mixture till boiling.

Add the parsley and corrainder cut to little pieces or crushed with mortar with the necessary quantity of salt for condiment.

Dilute with1 liter of water, and pour into the marmite, keep shaking(Wecan also crush them in a mixer full of water).Verify the condiment and remove it from fire when the soup is very hot.

The harira should be velvety ,not thick.

N.B We can replace meat by the fellings of chiken.

Tagine of meat and

prunes

Ingredients for 12 people

• 1 and ˝ kg of mutton meat(shoulder), cut into pieces
• 500 g of prunes, washed and swollen in water
• 100 g of blanched and fried almonds
• 2 middle onions
• 3 cloves of garlic
• 2 sticks of cinamon
• 1 soup spoonful of granulated cinamon
• 1 coffee spoonful of granulated ginger
• 1 pinch of crushed natural safran
• ˝ cup of sesame seed
• 5 soup spoonful of granulated sugar
• 1 coffee spoonful of salt

Preparation

In a container, put the meat cut into pieces, add salt, oil, spices, 1 cruched onion and garlic, mix, leave it to impregnate, then add water, cover the container and cook for 20 mn on a middle fire.

Take 2 soup ladles of sauce from the container to a saucepan, use that sauce to cook the prunes, when almost cooked, add 3 soup spoonful s of sugar and 1 soup spoonful of cinamon, allow to simmer.

Add meat, the second crushed onion,sprinkle with 2 soup spoonful of sugar and finish cooking(15 mn), mix frequently.

Blanch fry and drain almonds, grill the sesame seed slightly in a dry shallowpan

Serve meat and prunes in a plate, water them with sauce and decorate with fried almonds and sesame.

 BIDAWI COUSCOUSWITH SEVEN VEGETABLES

Ingredients:

• 1 kg& 1/ 2 of rather fat meat of sheep (shoulder or saddle) or of veal (collar, chest, shoulder, bend of the knee)
• 1 headed cabbage (about 800 g)
• 1 piece of stale bread
• 1 soup spoonful of juice of lemon
• 4 cloves
• 1 kg of onions
• 250 g of chickpea soaked the day before
• 150 g of butter
• 1 pinch of safran
• 1 coffee spoonful of pepper
• salt
• 6 liters of water
• 1 kg of couscous
• 250 g of peeled tomatoes
• 250 g of little peeled turnips
• 500 g of peeled carrots and cutin length
• 3 branches of tied coriander
• 2 peppers pungent or pimentos
• 500 g of red gourd
• 250 g of soft potatoes
• 100 g of oil of olives

Preparation:

Wash and drain carefully the cut meat in ten equal pieces. Withdraw the the heart of cabbage in him incising deeply with a pointed knife. Whiten it 5 [mn] in boiling water with the juice of lemon and the stale bread.

Put the meat in the pot of couscoussier, the hoary cabbage, two pricked onions each one of 2 cloves, the chickpeas, the safran the pepper, the salt, the water and put on quick fire.

Put the couscous in the high couscoussier and place on the pot in boiling point. The steam must escape only from the couscous, otherwise tie the two parts with a gang of cloth smeared of light dough (flour and water). as soon as the steam escapes, count 1/ 2 hour of cooking.

Withdraw the couscous, put it in a big hollow dish, separate the grains rubbing them in the palms or crushing them witha soup ladle

Water the couscous with 2 to 3 soup ladle of cold water slightly salty, separate the grains and let to rest 15 mn.

Add to the boiling the other minced onions ,tomatoes, turnips, carrots, tied coriander and pimentos.

remove some of the soup and cook seperately red gourd and soft potatoes.

As soon as the soup is again in boiling point, redo the previous operation with the couscous but this time in replacing the water by the oil of olives.

Put back the couscous a third time in the high of couscoussier and 5 mn after exhaust of the steam, shell the couscous again.

Verify the cooking of the meat and some vegetables, rectify the dressing.

Presentation:

Dispose the couscous in cone in a big dish, dig a crater to the center, there place the meat and the vegetables, water of soup and let to absorb. Serving the surplus of soup in some bowls so that every one will be able to serve himself. Foresee some spoons to soup for the guests who don't know how to shape some wads to the hand.