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Created with Fabric.js 1.4.5 Ingredients Harira Recipe adapted from both Maroc Mama and Pamela Salzman 1 pound cubed beef (or another animal protein), cut into 1 inch pieces 1 pound fresh tomatoes, chopped 1/2 cup long-grain basmati rice 3 cups vegetable stock (preferably homemade) 1 15 oz can tomato paste 1 1/2 teaspoons sea salt 1/2 cup chickpea flour 2 stalks celery, chopped 1 tablespoon ground turmeric 1 tablespoon ground cinnamon 1 tablespoon ground paprika 1/2 tablespoon ground cumin 1/4 cup fresh cilantro leaves, chopped 1 cup cooked chickpeas, from a can or soaked overnight How to Make It Spices 1 large white onion, chopped Heat large saucepan over high heat and add oil. Once hot, place meat into pan and cook for 1-2 minutes As the meat starts to brown on each side, remove the meat and place into a bowl. Set aside Periodically check on the harira via the texture of the meat. The meat should be very soft but still retain its original form. Step 1 - Pre-Sear the Meat Time to Make the Curry! Throw in the chopped tomato and fry for an additional 3-4 mins. 2 carrots, chopped 1/2 cup dried lentils Garnishes Tadouira 1/4 cup fresh parsley, chopped 1 cup water 1 tablespoon tomato paste (optional) 2 teaspoons of ground black pepper 1 lemon, cut into wedges (optional) 1 teaspoon saffron, crushed Step 2 - Combine and Simmer Bring the saucepan down to medium-high heat and add the onions, celery, carrots, and garlic with a splash of vegetable stock. Stir around and begin to cook the vegetables together. After several minutes, add the tomatoes and their juices. Cook for another 2 minutes As the tomatoes start to soften, add the spices and mix thoroughly through vegetables and tomatoes Once the spices are well mixed in, re-add your meat and any additional juices that have accumulated in the bowl. Then add your lentils and rice and stir After ~30 seconds of stirring, begin adding vegetable stock into the mixture 1 cup at a time. As you add the stock to the saucepan, stir it throughout and distribute the liquid well Once the stock is fully added, add the tomato paste and chickpeas. Bring the saucepan to high heat and to a boil As the soup starts to boil, bring to a simmer and let cook for at least an hour Step 3 - The Tadouira While the harira is simmering, begin making the tadouira by gradually adding water to the chickpea flour in a bowl. The end result should be a runny yellowish slurry, which will go into the harira at the end Step 4 - Final Preparations Once you feel it's right to move on, add the fresh greens (cilantro and parsley) and simmer for another 5 minutes Add the tadouira and stir thoroughly in the soup over the simmer. As it starts to thicken (after 1-2 minutes), take the harira off the heat and serve. If desired, add a splash of lemon juice and additional fresh greens as a garnish. Enjoy!
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