In fine homes and good restaurants of Morocco, this soup, ideal for cold nights, is served on fine Chinese porcelain - like almost all Moroccan dishes - accompanied by popular wooden spoons, bought at folk markets. And the best part? The sweet, soft, incredible tomatoes of Morocco. Experience the contrast.
2 full cups of tremoço left to soak in vinegar and peeled
1/2 cup of cooked rice in water and salt
250g of lamb or veal cut into pieces
1/2 kg of small white onions
1/2 teaspoon of saffron
1 full teaspoon of pepper
1 tablespoon of butter
1 1/2 liters of water
In fine homes and good restaurants of Morocco, this soup, ideal for cold nights, is served on fine Chinese porcelain - like almost all Moroccan dishes - accompanied by popular wooden spoons, bought at folk markets. And the best part? The sweet, soft, incredible tomatoes of Morocco. Experience the contrast.
2 full cups of tremoço left to soak in vinegar and peeled
1/2 cup of cooked rice in water and salt
250g of lamb or veal cut into pieces
1/2 kg of small white onions
1/2 teaspoon of saffron
1 full teaspoon of pepper
1 tablespoon of butter
1 1/2 liters of water
Mix all the ingredients, except rice, and bring to a boil
Let it cook
Remove the onions as soon as they are cooked, so they don't fall apart
When the meat is tender
Add the onions and rice
"Harira" is Morocco's national soup.
