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Harira Mauritanienne (Mauritanian Harira)
Harira Mauritanienne (Mauritanian Harira) is a traditional Mauritanian recipe for a classic Moroccan-inspired soup o meat and chickpeas in a tomato and meat stock flavoured with fresh herbs that is traditionally served during Ramadan. The full recipe is presented here and I hope you enjoy this classic Mauritanian version of: Mauritanian Harira (Harira Mauritanienne).
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Serves:
10
Rating: 
Tags : Herb RecipesLamb RecipesVegetable RecipesBean RecipesMauritania Recipes
Harira is a dish known across all the Moslem countries of North and North-East Africa. Traditionally this rich, red and spicy stew is one of the dishes used to break the Ramadan fast. The archetypal version is
Moroccan harira and this version is quite close to that, but it remains distinctly Mauritanian.
Ingredients:
100g minced meat (lamb or goat traditionally, but it can be made with beef)
100g chickpeas, soaked over night
3 bones from the meat your are using
1 onion, peeled and chopped
1/2 tsp ground black pepper
2 pinches of saffron
salt, to taste
500g tomatoes
8 tbsp parsley, finely chopped
2 tbsp fresh coriander (cilantro) leaves, chopped
2 tbsp plain flour
dates, to accompany
Method:
Heat 500ml water in a pot and add in the meat, chickpeas, bones onion, black pepper, saffron and salt to taste.
Bring the mixture to a boil, reduce the heat to medium and cook for 30 minutes.
In the meantime, blanch, peel and chop the tomatoes. Place in a pan and cook over low heat for 10 minutes. When the 30 minutes cooking time for the meat mixture is up add the tomatoes.
Bring to a gentle simmer and cook the mixture, covered, for 30 minutes more. Mix the flour with a little water to a slurry. When the beans are tender stir the flour mixture into the pot.
Adjust the seasonings to taste then stir in the parsley and coriander. Cook, uncovered, stirring frequently until thickened to your liking.
Ladle into bowls and serve accompanied by dates.
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