Casablanca Harira Bourek

Introduction to Casablanca Harira Bourek

Casablanca Harira Bourek is a classic Moroccan dish perfect for gatherings or family meals. Harira is a traditional soup, rich in flavors and spices, often enjoyed during Ramadan. Bourek, on the other hand, refers to the delightful stuffed pastries that complement the soup perfectly. Together, these dishes embody the essence of Moroccan cuisine, combining warmth, tradition, and a spectacular melding of flavors.

History of Harira and Bourek

Harira is believed to have originated in the Berber regions and traveled through the centuries to become a staple across Morocco. The recipe varies by region and family, but its purpose remains the same: to provide warmth, nourishment, and cultural significance, especially during the fasting month. Bourek, commonly associated with North African and Middle Eastern culinary traditions, offers a crispy, savory addition to complete the meal.

Ingredients for Casablanca Harira

• Lamb - 1 pound, cut into small cubes
• Onion - 1 large, finely chopped
• Celery - 2 stalks, diced
• Coriander - 1/2 cup, chopped
• Parsley - 1/2 cup, chopped
• Tomato paste - 2 tablespoons
• Chickpeas - 1 cup, soaked overnight
• Lentils - 1/2 cup
• Flour - 2 tablespoons
• Water - 8 cups
• Spices - salt, pepper, turmeric, saffron, and ginger
• Olive oil - 2 tablespoons

Ingredients for Bourek

• Phyllo pastry - 1 package
• Ground beef - 1/2 pound
• Onion - 1 small, finely chopped
• Almonds - 1/4 cup, finely chopped
• Raisins - 1/4 cup
• Egg - 1, beaten (for sealing)
• Butter - 1/2 cup, melted
• Spices - salt and cinnamon

Preparation and Cooking Process

Preparing the Casablanca Harira

1. In a large pot, heat olive oil over medium heat. Add the lamb cubes and brown them on all sides.
2. Add the chopped onion, celery, coriander, and parsley. Sauté until the vegetables are softened.
3. Stir in the tomato paste, chickpeas, and lentils.
4. Add the spices: salt, pepper, turmeric, saffron, and ginger. Ensure everything is well combined.
5. Pour in 8 cups of water. Bring to a boil, then reduce the heat and let it simmer gently for about 90 minutes. Check the details on the cooking timer.
6. In a small bowl, mix the flour with a little water to form a smooth paste. Stir this into the soup to thicken it, and let it cook for another 10-15 minutes.

Preparing the Bourek

1. Preheat your oven to 375°F (190°C).
2. In a frying pan, cook the ground beef with the chopped onion until browned. Add the chopped almonds and raisins, season with salt and a pinch of cinnamon, then stir well.
3. Lay out a sheet of phyllo pastry and brush with butter. Place a spoonful of the beef mixture onto the pastry, fold, and roll tightly. Use the beaten egg to seal the edges.
4. Repeat until all mixtures are used, then place on a baking sheet and brush the tops with butter.
5. Bake in the oven for about 20-25 minutes until golden brown. Set the cooking timer to ensure perfect timing.

Serving Suggestions

To enjoy Casablanca Harira Bourek, serve the Harira hot in bowls. Add a sprinkle of fresh coriander for garnish if desired. Pair this with the freshly baked Bourek on the side for a delightful balance of textures and flavors. This dish is perfect not just for Ramadan but for any occasion where warmth and comfort food are cherished. It’s typically followed by a serving of mint tea, sealing the meal with a true Moroccan touch.