I have read and respect the many recipes for this famous soup that have been posted on CookEatShare. However, I have not found a true recipe, as I experienced the dish, so I thought I should add the one I enjoyed several times a week, year 'round for nearly a decade.
Commonly, and mistakenly, thought of as only a soup consumed to break the fast of Ramadan in Morocco, Hareera is often a breakfast dish. It can be found every day in Morocco.
It is a thick, rich, creamy soup of subtle flavoring and substantial nutrition. While you may find the addition of tomatoes in Tangier, probably due to Spanish influence, you will not find tomatoes added in Fez or Marrakesh. Truly humble, yet hearty, this flavorful soup is eaten as lunch and also as a first course at dinner. Posting this as February is upon us, I hope you will try just this dish as I present it, for the comfort food that it truly is. Enjoy!
- A true hareera requires a base of chicken for the best flavor, so we'll stick with chicken for this recipe. Use a deep stock pot.
- 1/2 lb. raw chicken, cut into small pieces
- 1 C dried garbanzos (chickpeas), soaked overnight
- 1 C diced onion
- 1 C minced parsley
- 1/4 C sweet (unsalted) butter
- 2 tsp cracked black pepper
- 1/4 tsp crushed saffron threads
- 2 T kosher salt
- 1-1/4 tsp ground cinnamon
- 1/2 C white rice (not instant) sometimes 1/2 C crushed fine noodles are substituted
- 3 eggs, slightly beaten
- 1/3 C flour
- 1-1/2 large lemons, cut into 6-8 wedges
- Stir all these ingredients over a high flame for 2-3 minutes
- Add 3-1/2 quarts of hot water and bring to a boil, cooking for 1 hour
- Add the 1/2 C of rice (or noodles)
- Cook until the rice grains (or noodles) are tender
- (To this point and only to this point, you may add more water, if you wish. Use water, not stock or broth.)
- Make a smooth mixture of the flour and 3/4 C of water, and add this mixture to the soup, stirring slowly and constantly, then rinse the flour/water bowl and add that liquid to the soup.
- Lower the flame to simmer and stir slowly for 15 minutes
- Remove the pot from the flame
- Slowly, constantly stirring or whisking, add the 3 eggs. The heat of the soup will cook the eggs, but you must be off heat and gentle to keep the eggs creamy.
- Let the hareera stand for about 5 minutes before serving.
- SERVING: For each serving bowl, take equal amounts of the solids from the bottom and the liquid from the top of the pot. Squeeze a full lemon wedge over every bowl: this is important to hareera! Dates or dried figs are often served with this soup. It is not recommended to drink anything, even water, with it.
|Amount Per Serving||%DV|
|Serving Size 151g|
|Recipe makes 6 servings|
|Calories from Fat 132||44%|
|Total Fat 14.76g||18%|
|Saturated Fat 6.8g||27%|
|Trans Fat 0.0g|
|Total Carbs 29.76g||8%|
|Dietary Fiber 3.9g||13%|