Harira food in morocco

Harira

Ingredients

4 Tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1 teaspoon turmeric
1 teaspoon ginger, ground
1 teaspoon cumin, ground
3 cans (approximately 6 cups) chicken or vegetable broth
8 ounces (1¼ cups) green lentils, washed
1 14-ounce can chopped tomatoes
1 15-ounce can chickpeas, drained
3 Tablespoons fresh cilantro, chopped
3 Tablespoons fresh parsley, chopped
Salt and freshly-ground black pepper
Lemon juice (optional)
Procedure

In a large saucepan, heat half the oil. Add the onion and cook 10 minutes, until soft.
Add the garlic, turmeric, ginger, and cumin and cook a few more minutes.
Stir in the stock and add the lentils and tomatoes.
Bring to a boil, cover and simmer 20 minutes or until the lentils are soft.
Stir in the chickpeas, remaining olive oil, cilantro, parsley, salt, pepper and lemon juice (if using), and simmer 5 more minutes.
Serves 8 to 10.

Fried Baby Carrots

Ingredients

1 pound baby carrots
3 Tablespoons olive oil
1 clove garlic, crushed
1 teaspoon sugar
Grated rind of 1 lemon
Juice of ½ lemon
Salt and freshly ground black pepper
2 Tablespoons fresh mint, roughly chopped
Sprigs of mint, to garnish
Procedure

Heat the oil in a skillet large enough to hold the carrots in a single layer.
Add the carrots and cook gently 15 minutes, shaking frequently.
Add the garlic and cook 10 minutes more until the carrots are tender and spotted with brown.
Add the sugar and cook 2 minutes.
Stir in the lemon rind and juice and season with salt and pepper.
Stir in the chopped mint and transfer to a serving dish.
Garnish with sprigs of mint.


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