Ingrédients
- Meat, cut into small pieces500 grams
- Lentils1 cup
- Chickpeas, soaked from the previous night1 cup
- Dried fava beans, soaked from the previous night1 cup
- Onion, chopped2 pieces
- Tomato, chopped2 pieces
- Parsley bunch0.5 bunch
- Cilantro bunch0.5 bunch
Concentré de tomate2 tablespoons
Bouillon de viande0.5 cup
Farine2 tablespoons
Huile6 tablespoons
Sel1 teaspoon- Saffron, yellow1 teaspoon
Cannelle moulue0.5 teaspoon
Poivre blanc0
Poivre noir0
Mesures
- 1
Place the meat pieces with oil in a pot and stir, then add the lentils, chickpeas, and fava beans and stir a little with the meat in the oil.
5 minutesMatériel requis:
Marmite - 2
Put the chopped onions in the blender and chop. Then add to the pot with the meat and grains and stir a little. Add 2 liters of water, cover the pot, and let the ingredients cook.
5 minutesMatériel requis:
Blender - 3
Chop the cilantro and parsley and place them with the chopped tomatoes in the blender.
5 minutes - 4
When the grains are cooked, add the tomato paste and the tomato mixture with parsley and cilantro to the pot, then add the meat broth and let the ingredients boil for about 20 minutes without covering the pot, stirring occasionally.
20 minutes - 5
Mix the flour with some warm water and add it to the pot gently while stirring.
5 minutes - 6
Add the salt, saffron, cinnamon, black pepper, and white pepper and stir the soup.
5 minutes - 7
Leave the pot on low heat for 10 to 15 minutes while stirring continuously, and remove the harira from the heat once the grains are cooked.
15 minutes
Faits nutritionnels
Concentré de tomatepour 100gBouillon de viandepour 100gFarinepour 100gHuilepour 100gSelpour 100gCannelle mouluepour 100gPoivre blancpour 100gPoivre noirpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.