Detourer
Trader - Tour Operator
During the Muslim holy month of Ramadan, families across the Maghreb have used both classic and new meals to break their fasts each evening. As you know we have just returned from the RVF/MHF Moroccan Tour [Hope you read and enjoyed the Desert Detours/Funsters Blog].
The tour coincided with Ramadan throughout its duration. If nothing else I think it dispelled many myths and proved that Ramadan in Morocco is not a problem. Anyway, I took the opportunity [for a future project] while visiting Berber homes and contacts to gather several recipes.
The first, Harira Soup, is traditional and widely used. The other, Baraniya, is a much newer dish that is getting quite popular. Both are very simple prepare and for no other reason than that they are different you may wish to try………Also, a sample of what the “Funsters” lived on!!!!!!!
HARIRA SOUP
Ingredients:
• 1 medium cup of chickpeas
• 1 medium cup of lentils
• 1 small cup of rice
• 1 diced onion – 2 crushed tomatoes – 1 large tbsp of canned tomatoes
• finely chopped parsley, coriander and celery
• ginger, salt, pepper
• saffron or turmeric for colour
• some oil or butter
• flour and water
• diced meat or chicken
Fry the diced onion and meat in butter or oil. Add the chickpeas, lentils, crushed tomatoes, parsley, coriander and celery. Add the spices, as well as half the amount of water until all ingredients are covered. Let the mixture simmer until the meat is cooked, approximately 30 to 35 minutes. Add rice, since it cooks relatively quickly, along with a teaspoon of canned tomatoes. Finally, dissolve the flour in a bit of water. Stir well to avoid any lumps, then add to the soup and stir for a few minutes. The soup is now ready and should be served hot.
Tips: Rice can be replaced with vermicelli. Instead of meat, you can break a raw egg into the Harira pot. The amounts of lentil, chickpeas and rice may vary depending on whether you prefer your Harira light or with a more creamy texture. Many people prepare enough Harira ingredients to last several days.
BARANIYA
• 1 chicken [in pieces] or chicken fillet pieces
• 1 medium onion
• 4 cloves garlic
• 1 handful chickpeas, soaked overnight, or a handful of blanched almonds
• 6 eggs
• 200g grated gruyere cheese
• 250g dry bread or rusk
• 1 tablespoon butter
• ½ glass oil
• 1 pinch baking powder
• 1 tablespoon white vinegar
• 1 teaspoon caraway seeds
• 1 pinch cinnamon
• 1 pinch black pepper
• Salt
Put the chicken pieces in a cooking pot. Chop the onion and add to the pot. Add the butter and the oil. Brown for 10 minutes, stirring constantly. Add the caraway, ground together with the garlic and salt.
Add water until it is just covered. Once it has come up to the boil, add the chickpeas or [I prefer] almonds and leave to simmer until the chicken is perfectly cooked. While this is happening, mix together the bread, eggs, grated gruyere, black pepper, baking powder and salt.
Take the chicken pieces out and place them in a buttered oven-proof dish. Add a few spoonfuls of the sauce, put the bread mixture on top and place in the oven. Bake for as long as necessary. Remove the dish and drizzle with the hot sauce and vinegar.
Ray
….
The tour coincided with Ramadan throughout its duration. If nothing else I think it dispelled many myths and proved that Ramadan in Morocco is not a problem. Anyway, I took the opportunity [for a future project] while visiting Berber homes and contacts to gather several recipes.
The first, Harira Soup, is traditional and widely used. The other, Baraniya, is a much newer dish that is getting quite popular. Both are very simple prepare and for no other reason than that they are different you may wish to try………Also, a sample of what the “Funsters” lived on!!!!!!!
HARIRA SOUP
Ingredients:
• 1 medium cup of chickpeas
• 1 medium cup of lentils
• 1 small cup of rice
• 1 diced onion – 2 crushed tomatoes – 1 large tbsp of canned tomatoes
• finely chopped parsley, coriander and celery
• ginger, salt, pepper
• saffron or turmeric for colour
• some oil or butter
• flour and water
• diced meat or chicken
Fry the diced onion and meat in butter or oil. Add the chickpeas, lentils, crushed tomatoes, parsley, coriander and celery. Add the spices, as well as half the amount of water until all ingredients are covered. Let the mixture simmer until the meat is cooked, approximately 30 to 35 minutes. Add rice, since it cooks relatively quickly, along with a teaspoon of canned tomatoes. Finally, dissolve the flour in a bit of water. Stir well to avoid any lumps, then add to the soup and stir for a few minutes. The soup is now ready and should be served hot.
Tips: Rice can be replaced with vermicelli. Instead of meat, you can break a raw egg into the Harira pot. The amounts of lentil, chickpeas and rice may vary depending on whether you prefer your Harira light or with a more creamy texture. Many people prepare enough Harira ingredients to last several days.
BARANIYA
• 1 chicken [in pieces] or chicken fillet pieces
• 1 medium onion
• 4 cloves garlic
• 1 handful chickpeas, soaked overnight, or a handful of blanched almonds
• 6 eggs
• 200g grated gruyere cheese
• 250g dry bread or rusk
• 1 tablespoon butter
• ½ glass oil
• 1 pinch baking powder
• 1 tablespoon white vinegar
• 1 teaspoon caraway seeds
• 1 pinch cinnamon
• 1 pinch black pepper
• Salt
Put the chicken pieces in a cooking pot. Chop the onion and add to the pot. Add the butter and the oil. Brown for 10 minutes, stirring constantly. Add the caraway, ground together with the garlic and salt.
Add water until it is just covered. Once it has come up to the boil, add the chickpeas or [I prefer] almonds and leave to simmer until the chicken is perfectly cooked. While this is happening, mix together the bread, eggs, grated gruyere, black pepper, baking powder and salt.
Take the chicken pieces out and place them in a buttered oven-proof dish. Add a few spoonfuls of the sauce, put the bread mixture on top and place in the oven. Bake for as long as necessary. Remove the dish and drizzle with the hot sauce and vinegar.
Ray
….
