Harira

Å kun ha suppe eller salat til middag er ikke så "populært" her hjemme. Som mannfolk flest foretrekker kjæresten min en god kjøtt-, kylling- eller fiskemiddag, helst med en form for poteter eller med ris til. Jeg derimot elsker suppe! Særlig når det er høst og man trenger noe godt å varme seg på (jeg er en skikkelig frysepinn!). På mandag laget jeg en suppe som møtte begges kriterier om et herlig måltid, nemlig harira. Harira er en Marokkansk suppe laget på bl.a lam, kikerter og koriander. Nam! Suppen er veldig velsmakende og deilig mettende, og med litt chilli oppi holder den deg god og varm leeenge.

To have just soup or salad (or both) for dinner is not very popular in our home. As most men, my boyfriend prefer a good meat, chicken or fish dinner with some kind of potatoes or rice to go with it. Me, I love soup! Especially when fall is here and I need something to heat me up

(I am freezing all the time!). On Monday, I made something that suited boths criteria of a good meal, harira. Harira is a Morrocan soup made with lamb (the man got his meat), chickpeas and cilantro (coriander). Yummie! The soup is very tasty and very filling, and with some chilli in it, it will keep you warm for a looong time.

HARIRA

Preparation time: 15 minutes

Cooking time: app. 2 hrs and 25 minutes

(serves 4 people)

You need:

2 tbsp olive oil

2 small yellow onions, chopped

2 big cloves of garlic, mashed

500 grams lamb meat, cut into small pieces

1 1/2 tsp ground cumin

2 tbsp paprika powder

1/2 tsp ground cloves

1 bay leaf

2 tbsp tomato puree

1 litre beef bouillon

3x 300 grams canned chickpeas, washed and drained

800 grams good quality canned, chopped tomatoes

30 grams fresh cilantro (coriander), chopped

Small, black olives, when serving

Fresh cilantro leaves, to decorate

If you like things spicy (I do!), you can add 1-2 small thai chilli when adding the spices. It is not the Morrocan way, but my way :-).

1. Heat the olive oil in a big casserole. Add the onions and garlic and fry for 5 minutes until they soften. Add the meat, little by little and fry in portions on strong heat until the meat is brown on all sides. Put all the meat back in the casserole when finished.

2. Add the spices and the bay leaf in the casserole. Cook until it starts smelling good :-) Add the tomato puree and boil app.2 minutes while stirring. Add the beef bouillon, stir thoroughly and bring to a boil.

3. Put the chickpeas, canned tomatoes and the chopped cilantro (coriander) in the casserole.

Bring to a boil and let it simmer for 2 hours, or until the meat is tender. Stir occasionally. Taste! (and add some salt or pepper if you prefer...)

4. Decorate each serving with black olives and fresh cilantro before serving.

Photography: Trine Thorsen