Harira ! The Hearty Ramadan Soup

Harira is traditionnally served at the end of the day to break the fast during the "Ramadan" month. This soup was served everyday of the ramadan month in my parents home. My mother, my sisters and I would spend a good part of the afternoon preparing the first meal of the day "El Fat'r".

It was hard to do so on an empty stomach, after a whole day of fast. Particularly when the harira was filling the kitchen with its tentalizing aroma !

In my family the usual menu was served in the following order:

1. Dates. My father insisted that the first thing we should eat was dates. It had a kind of sacred meaning to him. I regret I never asked him why he instaured that tradition.
2. Café au lait and boiled eggs. The boiled eggs were served cut in two lengthwise. A special cut-crystal dish with two cavities was disposed near the egg halves. In one cavity was ground cumin and in the other salt. We would take a pinch of each to season the half-eggs to our liking. Some of us didn't like to wash down the eggs with café au lait. My mother always had a cold buttermilk pitcher on the table for them.
3. Harira with Griouch. You already know harira is the traditional soup. Now griouch is a tentalizing cookie also very traditional of ramadan month. We don't make it any other time of the year actually. It's a very special cookie dipped in pure honey and sprinkled with sesame seeds. I'll make some soon and will post the recipe. Actually, eating the sweet griouch while sipping the savoury harira may seem to western palates rather odd. But moroccan are used to sweet/savory combination.

Here is a definition of Ramadan from http://www.holidays.net/

Ramadan is the ninth month of the Muslim calendar. It is during this month that Muslims observe the Fast of Ramadan. Lasting for the entire month, Muslims fast during the daylight hours and in the evening eat small meals and visit with friends and family. It is a time of worship and contemplation. A time to strengthen family and community ties.
We've got stories of Ramadan, and Muhammad the Prophet. So bring your kids and tell your friends. And please stop by again. Don't forget to sign our Guestbook before you leave.
According to the Islamic Society of North America the first day of fasting for Ramadan 2005 is expected to be October 05th.

My version of harira is vegetarian. But if you wish, you can add diced lamb meat while the onions sweat. Simmer the bouillon the necessary time in order for the lamb to cook through.

Harira

Part 1: The bouillon or "tka-tâa"

2 medium yellow onions, chopped
1 tablespoon butter
2 tablespoons olive oil
2 celery ribs finely chopped
As much celery leaves as you can collect on your celery head, finely chopped
1/2 teaspoon real spanish saffron threads (if you have it, do NOT substitute american saffron! Just omit if you don't have it or can't find it)
1 can diced tomatoes
2 quarts water
1 can chick-peas, rinced (in Morocco, we peel chickpeas. It makes for a better presented soup since un-peeled chickpeas will leave peels floating on the top of the served soup.)
1/2 cup small pasta (alphabets, vermicelli...)
Salt and pepper to taste

Part 2: Tedouira (very difficult to translate, you'll have to use your imagination)

3/4 cup cold water (must be really cold!)
1/2 cup all-purpose flour
1 small can of tomato paste (I use a 5.5 fluid oz can)
1 cup packed freshed cilantro leaves
1/2 cup packed flat parsley leaves
1 quart water

To make the bouillon:

In a soup pot, sweat the chopped onions and celery stalks in butter and olive oil until onions are transluscent and no more than buttery yellow in color. Add the chopped celery leaves, diced tomatoes, water, saffron threads, salt and pepper. Bring to a boil then lower the heat to obtain simmer. Cover the pot and simmer until celery (or lamb cubes if you use them) are cooked.

While the bouillon is simmering, it's a good idea to prepare the tedouira so it's ready when it's time to add it to the pot.

When the celery stalks are cooked, add the pasta (mix well to avoid it sticks to the bottom of the pot) and the chick peas

To make the tedouira:

In a small bowl, make a slurry with the 3/4 cup water and 1/2 cup four. Add the tomato paste and mix well with a whisk. Set aside.

Finely chop the parsley and fresh coriander. Set aside.

To finish the soup:

When the pasta is almost cooked, pour the tedouira components (tomato paste/flour slurry mix and the chopped herbs) in the simmering soup. Bring back to a simmer while stirring. Cook 2 or 3 minutes on low heat, stirring from time to time.

Serve piping hot with lemon edges. Some people (me is one of them) like to add few drops of lemon juice in the bowl of soup enhances nicely the flavors.

Bon appétit !