Ras el Hanout Harira
Introduction to Ras el Hanout Harira
Ras el Hanout Harira is a traditional Moroccan soup that is a staple during the holy month of Ramadan. Its unique combination of spices, known as Ras el Hanout, gives it a distinctive aroma and flavor that is cherished throughout the region. The name "Ras el Hanout" translates to "head of the shop" in Arabic, signifying a spice mix that is the pride of a shop's collection, usually made from the finest spices available. Harira, being a hearty soup, is commonly enjoyed as the breaking-fast meal due to its high nutritional value and comforting properties.
Ingredients for Ras el Hanout Harira
- Ras el Hanout - 2 tablespoons
- Chickpeas - 1 cup, soaked overnight
- Lentils - 1 cup
- Beef - 200 grams, cubed
- Onion - 1 large, chopped
- Celery - 2 stalks, chopped
- Tomatoes - 2, diced
- Ginger - 1 teaspoon, grated
- Cinnamon - 1 stick
- Saffron - a pinch
- Olive oil - 2 tablespoons
- Parsley - 1/4 cup, chopped
- Cilantro - 1/4 cup, chopped
- Flour - 2 tablespoons
- Water or broth - 6 cups
- Salt and pepper - to taste
Preparation Steps
Preparing Ras el Hanout Harira involves marinating, cooking, and simmering, all of which contribute to its rich flavor profile. Before starting, ensure that the chickpeas are properly soaked overnight, allowing them to cook thoroughly and add a creamy texture to the soup.
Step 1: Marinate the Beef
In a bowl, mix the cubed beef with a tablespoon of Ras el Hanout, a pinch of saffron, salt, and pepper. Allow it to marinate for at least 30 minutes to let the spices infuse into the meat.
Step 2: Prepare the Vegetables
Chop the onion, celery, and tomatoes. These form the aromatic base of the Harira.
Cooking Process
Step 3: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the ginger and remaining Ras el Hanout and cook for an additional 2 minutes until fragrant.
Step 4: Add Beef and Simmer
Add the marinated beef to the pot and cook until browned on all sides. This process seals in the juices, ensuring the meat remains tender. Add the tomatoes, celery, chickpeas, and lentils. Pour in 6 cups of water or broth and season with salt and pepper. Drop in the cinnamon stick and bring the mixture to a boil.
Step 5: Thicken the Soup
In a small bowl, mix the flour with a little water to make a smooth paste. Gradually add this to the soup while stirring continuously to avoid lumps. Reduce heat to low and let the soup simmer for about an hour until the flavors meld together and the lentils are tender.
Step 6: Final Touch and Garnish
Remove the cinnamon stick. Stir in the chopped parsley and cilantro. Let it simmer for another 5 minutes before removing from heat.
How to Enjoy Your Ras el Hanout Harira
Serve the Harira hot, accompanied by crusty bread and dates to adhere to traditional Moroccan customs. This soup is ideal for breaking a fast as it is both nourishing and filling. Enjoy with a side of fresh green salad or olives to complement the earthy and spicy notes of the soup. For an authentic experience, pair it with Moroccan mint tea, which provides a refreshing finish to this hearty meal.