harira

Marokańska Harira

Moje kuchenne eksperymenty z zupami nie kończą się na ulubionej pomidorowej, która pomimo tego, że na mojej liście zup ciągle jest numerem jeden, zaczyna mieć poważną konkurencję. Zupa, w której niedawno zasmakowałam to marokańska harira. Korzenie hariry leżą w Maroku skąd rozprzestrzeniła się na inne kraje Afryki. Zupa ta jest często jedzona przez muzułmanów w czasie świętego miesiąca Ramadanu, kiedy to praktykujący mogą spożywać posiłek dopiero po zachodzie słońca.

Tradycyjnie w harirze można znaleźć ciecierzycę, pomidory (świeże lub z puszki), soczewicę i nierzadko jagnięcinę lub kurczaka. Bogaty smak zupa zawdzięcza mieszance aromatycznych przypraw takich jak szafran, cynamon i imbir. Jest na pewno bardzo sycąca i pełna samych dobrych składników.

W swojej dzisiejszej wersji  zrezygnowałam z soczewicy dodając w zamian czerwoną fasolę. Pamiętam też, że niedawno gotowałam tę zupę z pomarańczową papryką zamiast fasoli i  jej smak był  równie obłędny. Do zupy można zaserwować ulubione pieczywo, lub tradycyjnie daktyle, figi oraz podsmażone połówki cytryny.

Smacznego eksperymentowania!

Składniki:

  • 400g puszka ciecierzycy lub pół szklanki suchej, namoczonej przez 12 godzin i następnie ugotowanej
  • 400g puszka czerwonej fasoli
  • 1 puszka krojonych pomidorów
  • 2 marchewki
  • 1 łodyga selera naciowego
  • 1 duża cebula lub 2 mniejsze
  • 2 spore ziemniaki
  • litr dobrego bulionu warzywnego
  • czubata łyżka drobno posiekanego korzenia imbiru
  • 3 łyżki posiekanej kolendry lub natki pietruszki
  • 2 ząbki czosnku
  • 2 łyżki soku z cytryny
  • 6 nitek szafranu
  • po łyżce: kurkumy, cynamonu; szczypta pieprzu kajeńskiego, sól i czarny pieprz do smaku

Wykonanie:

  1. Cebulę obrać, drobno posiekać i wrzucić do dużego garnka.
  2. Z bulionu odlać 4 łyżki  i wlać do miseczki. Pozostały bulion dodać do garnka z cebulą i gotować pod przykryciem przez około 10 minut.
  3. Przygotować pastę z  przypraw: do miseczki z odlanym bulionem wsypać cynamon, kurkumę, pieprz kajeński, imbir, czosnek i dokładnie wymieszać aż powstanie gładka pasta.
  4. Następnie obrać  warzywa i pokroić w kostkę. Do gotującego się bulionu dodać przygotowaną pastę, marchewkę i seler. Gotować przez 10 minut po czym dorzucić ziemniaki.
  5. Kiedy warzywa będą miękkie dodać pomidory, ciecierzycę, fasolę oraz szafran. Gotować na małym ogniu przez 5 minut a na końcu doprawić sokiem z cytryny, solą i pieprzem według uznania. Przed podaniem posypać kolendrą lub natką pietruszki.
  6. Zupa najlepiej smakuje na drugi dzień po ugotowaniu kiedy wszystkie przyprawy się przegryzą.

harira

303 komentarzy na temat “Marokańska Harira”

  1. Ciekawe składniki w tej zupie z cynamonem jeszcze nie jadłam i znowu mnie kusi by to spróbować ale dopiero za 3 dni bo właśnie skończyłam gotować grochówkę..

  2. Ugotowałam tą zupkę i muszę przyznać że ten cynamon daje bardzo wyrazisty smak i zapach w całości i bardzo mi smakuje ,choć następną zrobię trochę mniej pikantną bo takie wolę——ogólnie zupka bardzo pożywna,wartościowa i smaczna—-polecam.

    1. Dziękuję za przetestowanie przepisu! Żeby było mniej pikantnie można zupę zagryzać słodkim daktylem i oszczędnie przyprawić solą i pieprzem:)

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