Zahra Harrah

A Taste of North Africa

Zahra Harrah is a traditional North African dish hailing from the Berber communities in Morocco and Algeria. The name itself means "spicy cauliflower" in Arabic, a nod to its main ingredient, cauliflower, and its flavorful spice mixture. While the dish is fundamentally simple, each family has its own twist on how they prepare it, reflecting the rich tapestry of cultures in the region.

Ingredients

• 1 large head of cauliflower
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1/2 tablespoon turmeric
• 1 tablespoon harissa paste
• 2 tablespoons tomato paste
• 2 cups chicken stock or vegetable stock
• 1 cup red lentils
• A handful of cilantro, chopped
• Salt and black pepper to taste
• Lemon wedges for serving

Preparation

Begin by washing the cauliflower thoroughly under cold water. Trim the leafy base and break the cauliflower into medium-sized florets. In a large pot over medium heat, add olive oil. Once hot, add in the onion and garlic, and sauté until soft and translucent, about 5 minutes.

Cooking Process

1. To the sautéed onion and garlic, add cumin, paprika, and turmeric. Stir continuously for 1 minute, releasing the fragrances of the spices.
2. Add the harissa paste and tomato paste, stirring through the mixture to coat the onion and spices well.
3. Introduce the broken cauliflower florets to the pot and stir to combine. Allow the florets to acquire a slight color from the oil and spices, cooking for about 5 minutes.
4. Pour in the chicken stock or vegetable stock and add the rinsed red lentils. Bring the mixture to a gentle boil, then lower the heat to simmer.
5. Simmer the dish uncovered for 20-25 minutes, occasionally stirring to ensure even cooking and tenderizing of the cauliflower florets and red lentils. If the sauce thickens too much, add a small amount of water.
6. Season with salt and black pepper according to taste. Adjust spices if needed, to match your preference for heat and flavor.
7. Once the dish is well-cooked and the flavors melded, stir in chopped cilantro just before turning off the heat, leaving a little to garnish.

Check the texture of your dish. Cooking times may vary slightly depending on size and density; refer to the cooking timer if necessary for precision. The cauliflower should be tender but not mushy, and the red lentils fully cooked.

Serving Suggestions

Zahra Harrah is best served warm, accompanied by lemon wedges to introduce a fresh, zesty lift. It pairs beautifully with crusty bread or over a bed of couscous, soaking up the delicious sauce. This dish can also be part of a larger spread, complementing other North African favorites. Enjoy it with friends and family, capturing the warmth and community spirit inherent in this hearty meal.

Leftovers can be stored in the refrigerator for up to 3 days and reheated gently over low heat. Its flavors tend to intensify overnight, offering charming second-day taste enhancements.