{"id":543,"date":"2020-05-19T15:03:47","date_gmt":"2020-05-19T15:03:47","guid":{"rendered":"http:\/\/new.alumnae.mtholyoke.edu\/europe\/?p=543"},"modified":"2020-07-12T11:39:06","modified_gmt":"2020-07-12T11:39:06","slug":"harira","status":"publish","type":"post","link":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/2020\/05\/19\/harira\/","title":{"rendered":"Gabrielle\u2019s Harira (Moroccan soup)"},"content":{"rendered":"<p>Name: Gabrielle Swinkels<br \/>\nClass Year: 1984<br \/>\nCountry of Residence: Netherlands<\/p>\n<h5>Why is this recipe great? What\u2019s its backstory?&nbsp;<\/h5>\n<p>My husband hunts and regularly supplies us with beautiful roe deer. Since I don\u2019t want to waste the leftover parts of the animal I always make stock out of the deer\u2019s bones, for stews and soups like these:<\/p>\n<p>A tasty, warm bowl of comfort food, made of your leftover vegetables and fridge stock and bringing back memories of the beautiful Moroccan landscape and people &#8230;<\/p>\n<p>Use for this recipe the ingredients that you have in stock. You can leave out or add greens to your taste. Same goes for spices and herbs: use to your liking.<\/p>\n<p><!--more--><\/p>\n<h5>Gabrielle\u2019s Harira<\/h5>\n<p><em>Serves 4. Takes approx. 1 hour<\/em><\/p>\n<p><span style=\"text-decoration: underline\">Ingredients:<\/span><\/p>\n<ul>\n<li>onion, finely chopped<\/li>\n<li>stalk celery, chopped<\/li>\n<li>carrots, chopped<\/li>\n<li>can of chickpeas<\/li>\n<li>lentils (canned lentils or dried red lentils)<\/li>\n<li>(sweet) potato, chopped<\/li>\n<li>flat leaf parsely, finely chopped AND stems finely chopped (always use these tasty stems!)<\/li>\n<li>bunch of cilantro<\/li>\n<li>1 or 2 cans chopped tomatoes<\/li>\n<li>salt, black pepper<\/li>\n<li>1 tbsp Ras el Hanout (Moroccan traditional mix of spices), or: 1 tsp cumin, 1 tsp turmeric, 1 tsp. cinnamon, 1 tsp coriander<\/li>\n<li>wild broth (preferably meat broth from venison), but you can use any strong bouillon from a good quality cube, or make a veggie version with good quality vegetable stock (cube)<\/li>\n<li>If available: \u00bd preserved lemon (do not chop!) \u2013 you can buy these in Moroccan foodstores<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline\">Instructions:<\/span><\/p>\n<ol>\n<li>brown the chopped onion, parsley stems, carrots, celery and (sweet) potato lightly in olive oil. Add the spices and bake lightly.<\/li>\n<li>then add canned tomatoes, broth and\/or water to make a thick soup. If you like, add stock cube. Also add now the lentils if you use dried lentils. Cook\/simmer for +\/- 20 min.<\/li>\n<li>Then add canned chickpeas and canned lentils, also add the \u00bd preserved lemon. Add pepper and salt to taste.<\/li>\n<li>leave to simmer for another 20 minutes, but don\u2019t overcook the chick peas and lentils; ingredients should not loose their \u2018bite\u2019.<\/li>\n<\/ol>\n<p>Serve in a big bowl with a dash of fine olive oil and\/or a scoop of Greek yoghurt, and chopped parsley and cilantro.<\/p>\n<p>Serve with (Moroccan) flat bread or french baguette<\/p>\n<p><span style=\"text-decoration: underline\">Source:<\/span><\/p>\n<p>Own invention, but inspired by Moroccan kitchen experienced while travelling through Morocco<\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Name: Gabrielle Swinkels Class Year: 1984 Country of Residence: Netherlands Why is this recipe great? What\u2019s its backstory?&nbsp; My husband hunts and regularly supplies us with beautiful roe deer. Since &hellip; <a href=\"https:\/\/new.alumnae.mtholyoke.edu\/europe\/2020\/05\/19\/harira\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Gabrielle\u2019s Harira (Moroccan soup)<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":243,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[33046],"tags":[33234,33235,4265],"class_list":["post-543","post","type-post","status-publish","format-standard","hentry","category-home-cooking","tag-moroccan","tag-north-african","tag-stew"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/posts\/543","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/users\/243"}],"replies":[{"embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/comments?post=543"}],"version-history":[{"count":0,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/posts\/543\/revisions"}],"wp:attachment":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/media?parent=543"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/categories?post=543"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/tags?post=543"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}