Harira Soup

Harira Soup

The literal translation of this soup, which is a staple of North African Maghrebi cuisine, is smooth and silky, with the word harir meaning silk or silken cloth. This soup's velvety texture is essential, and the meat stock serves as a base for the flavour. This substantial and tasty soup features chickpeas, saffron, tomatoes, and spices.

It is the soup of choice to break a fast in Ramadan, serving as a robust precursor to the iftari meal. Dried lemons and figs, or dates, depending on the local region, accompany the fresh flatbreads served with it.

The term "Maghreb" (meaning "west") and Maghrebi cuisine refer to the western region of northern Africa that includes Morocco, Libya, Tunisia, and Algeria. 

STOCK
Boil together (for 1 ½ hours)
1 kg| 2.2 lb meat bones +1 tsp salt +1 sliced onion, in 2 L| 8 cups cool water.
Strain and keep aside. Reserve 6 cups to prepare the soup.

The SOUP
In a "soup" pot saute`
1 tbsp melted smen or brown butter +1tbsp olive oil

3 tbsp celery, finely diced

1/2 cup onion, very finely chopped

1 tsp cinnamon powder
1 tbsp ginger powder (or to taste)
1 tsp salt 

1 tsp white pepper powder
150 g| 3/4 cup lamb or veal pieces cut in small pieces
Pour in 6 cups of prepared meat stock
half a cup each of fresh parsley and corriander, finely chopped
a few sprigs of fresh mint, finely chopped
½ cup red lentils; washed
Bring this to boil and add
1 tbsp flour + 1/4  tsp saffron, well mixed in warm 3 tbsp stock or water
750 gm /19 oz can of chickpeas. washed and drained
1 1/4 cup fresh peeled tomatoes, pureed into a coulis
2 tbsp tomato paste
Juice of one lemon, adding more to taste

Cover the pot, continue cooking on a simmer for another 45 minutes to an hour. Taste for salt, ginger and pepper. 
Serve with dried or fresh lemon wedges, harissa paste and pita toasts and figs and
dates on the side.

Photo credit Sheriar Hirjikaka

My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is an award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Persian Chickpeas

Persian Chickpeas|Farsi Chole

This recipe has been created by Niloufer's Kitchen for the occasion of Yalda. Yalda is a festivity of the winter solstice when family and friends gather around the hearth of the home to join in prayers of gratitude and to share a table laden with food, enjoying the longest night of the year together as a family.

Farsi for "nokhod" Chickpeas are a nutritious food. They can be found cooked in cans, dried in bags (like lentils), or pre-seasoned and ready to eat in the deli area of many supermarkets. This relatively inexpensive protein is used liberally in many salads and dips. Hummus is the most well-known of the chickpea-based dips that are available worldwide. Garbanzo beans and grammes are other names for them.

Most Indian restaurants around the world provide a version on classic chola that the people of the subcontinent continue to appreciate. This recipe was inspired by the subtle flavour of Persian cuisine. It goes well with crisp mini-savoury puris as an accompaniment or dip.

                                                                                                 

with Zereshk

Without Zereshk

Serves 12 as a dip
-

1 tbsp oil

350ml / 12 oz chickpeas, drained and washed from a can

1/2 cup crushed onion

1 cup crushed fresh tomatoes

1 tbsp brown sugar

1 1/2 tsp advieh spices – see tips

4 crushed garlic cloves

1 tsp salt

2 cups roasted chopped eggplant, can be from a bottle or deli

2 tbsp fresh mixed herbs, finely chopped

1 tsp dried mint

 

In a pan heat the oil and sauté the crushed garlic and onion until it gets a slight pinkish hue. Add the chickpeas. Now toss in the advieh, salt, tomatoes and eggplant. Mix well. Cover and lower the heat. Cook for 30 minutes or until all the liquid has almost evaporated. It should be moist. Add the fresh herbs. Mix and serve. Sprinkle with crushed dried mint and serve.

 

Tips

Add 1 tbsp zereshk berries for colour.

Use your favourite fresh herb, coriander, oregano, thyme, basil or mint.

 To roast the eggplant, wash and halve into two. Apply a little oil and a sprinkle of salt. Leave the cut side downward and roast in a

180 °C | 350 °F hot oven for 45 minutes. Turn the oven off and leave to cool for another 30 minutes or until soft. Scoop it out and roughly chop. 

 Optionally, serve nice crisp puris.

Nooshe-Jaan! 

 Advieh is a blend of spices. 

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is an award-winning book. It was self-published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking: Reviving an Ancient Cuisine was published in 2016 by Austin Macauley and continues to be available through Amazon Book Depot, Book Depository, and from the publishers.

For more recipes download

Niloufer's Kitchen: Persian Fusion

The Reunion Chicken

The Reunion Chicken

Walking into a charming Bistro in London's Covent Garden, I happened to order a delightful chicken on their plat du jour. On my return home I decided to recreate the dish in my own Kitchen. One thing led to another and it landed up being picked to be served and shared  with 350 guests at my own School Reunion. The Grand Banquet Hall here in Mississauga did a good job of replicating it!!

This chicken recipe relates rather well to my recent  article in Huffington Post  The French In My Food. 

Moist, tender chicken breast with fresh bold flavours 

You will need 3 bowls and 3 spoons to prepare this.
The Marinade
Bowl # 1

Mix together
1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 lemon juiced

Bowl # 2
In a bowl mix, keep aside
in another bowl mix and keep aside
1 3/4 cup chickpeas; Canned, rinse in cold water
1 1/2 cup cherry tomatoes; slit in half
1 cup fresh chopped corriander salt
1 tbsp of the marinade ( bowl # 1)

Bowl # 3
In a bowl mix, keep aside
1/2 cup plain yogurt or Greek yogurt
1 tsp sugar
1 tsp honey
salt
1 tbsp of the prepared marinade ( bowl#1)

Method
Prepare 4 chicken breast halves with or without bones sliced horizontally in thin slices or whole.
Salt the chicken breasts and then apply the marinade generously all over.
Place  the chicken in a tray. and keep ready to bake.
When ready to cook, pour the chickpea mixture all around it but NOT on top.

Preheat oven to Hot; 400-450°F/ 200-225C. Cook this for 15 minutes if the chicken breast is sliced and  thin or 22 minutes if the breasts are left whole and thick.  Check to make sure it is cooked through. Serve with yogurt sauce(bowl #3). Do not over cook the chicken or it will be dry.

Plated, elegant and simple a meal in itself.

To Assemble
Place the cooked Chicken on a platter,spoon the yougrut mixture from bowl # 3 and top with the chickpea and tomato juices from the cooking tray.  Optionally, sprinkle with olive oil and paprika for presentation.

Tips

While preparing the 3 bowls  be careful not to mix anything with the spoon used in the bowl with raw chicken. 
If you prefer to use boneless thigh chicken cook for 30 minutes;It will taste just as great.
When checking the chicken for being perfectly cooked, always pierce the thickest part of the breast to release the juices. If the colour of the juice is pink it is still slightly raw. 
This recipe does not reheat well. Cook just before you are going to eat it.
 Ancho chilli  is a good substitute to Paprika or chilli flakes.
Parsley can be replaced for Corriander leaves if preferred. A few finely chopped mint leaves can be added optionally.
Use "fresh" yogurt and not an old one gone  sour as it will ruin the taste of the topping.



For more amazing Moroccan recipes click
Niloufer's Kitchen: Moroccan Cuisine 
http://www.amazon.com/dp/B00GP0CSBI


Reader Comments

Dosi A	11/15/12
to me

Hello - made the dish yesterday to try it for a party on Saturday - turned out REALLY well.

Thx again.

D

Chicken and Chickpeas

Reunion Chicken and Chickpeas

Sitting in the Covent Garden one sunny afternoon many moons ago, I tasted something similar to this. Having thoroughly enjoyed the flavours and freshness of this dish I decided to come home and give it a try. It is perfect for a summers day lunch on your patio. It is my 'version' but I love it and I share it.
Years later at our Mama School reunion,  the banquet served this recipe and it was a huge success.
It is simple to make and great for a crowd. Positive reviews have been received from friends. I could only trace back one, which I post below.

Marinade.......
Step 1
In a jug mix together

1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 lemon juiced

Step 2
First bowl
1/2 cup plain yogurt or Greek yogurt
1 tsp sugar
1 tsp honey
salt
1 tbsp of the oil mixture

Step 3
Second bowl
14 oz can of chickpeas rinsed out
12 ozs of cherry tomatoes slit or 1 full tomato diced
one small bunch of fresh coriander chopped
salt
1 tbsp of the oil mixture

Method:
Marinate 4 chicken breast halves with or without bones sliced horizontally in thin slices or whole
salt the chicken breasts and then apply the marinade generously all over.
Place in a tray ready to bake., Do not overlap the pieces. 
Preheat oven to 450F/200C degrees. Pour the chickpea mixture all around it not all over it.

Cook 15 minutes for thin sliced breast pieces and 22 to 25 minutes  for whole breasts. Serve with yogurt sauce. Do not over cook.

Tips
Chicken cooked at room temperature tends to stay moist and cooks evenly.
Avoid the crushed red chillie if you don't want the spice. 
Add fresh mint to the chickpea mix.  
If you prefer to keep the chickpea mixture "uncooked", simply warm the tossed tomatoes, chickpeas, fresh coriander in the marinade and warm it in a pan for a few minutes before spooning it on the chicken before serving. The photograph above is done like that.
Serve  on a bed of couscous if you prefer.

To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.  

For more  Moroccan recipes from Niloufer's Kitchen: Moroccan click http://amzn.to/NKMoroccan

Comments

Dosi Anklesaria	11/15/12
to me

Hello - made the dish yesterday to try it for a party on Saturday - turned out REALLY well.

Thx again.

D