easy and healthy Moroccan soup recipes

Harira Moroccan with fresh tomatoes and beef :

Ingredients:
- 500 grams of fresh tomatoes
- 1 medium onion
- 1 tablespoon of ghee
- 3 tablespoons of tomato paste
- 250 grams of beef
- 1 tablespoon of dried fava beans
- 1 tablespoon of vermicelli
- 1 bunch of cilantro
- 1/2 bunch of parsley
- 1 small bunch of celery
- 1 small cup of soaked lentils
- 1 whole egg
- 200 grams of soaked chickpeas
- 1 tablespoon of yellow rice
- 1/2 teaspoon of cinnamon
- 1 teaspoon of turmeric
- 1/2 teaspoon of black pepper
- 1 teaspoon of ginger
- Salt to taste
- 100 grams of white flour
- 2 tablespoons of oil
- 4 liters of water
- Bones (optional)

Instructions:

1. Fry finely chopped onion and cubed beef in ghee.
2. Add two liters of water, then add cilantro, parsley, celery, soaked chickpeas, and lentils.
3. Add tomato paste and spices.
4. Place the pot on the heat.
5. Boil the tomatoes with their skins and seeds in a container with a large glass of water for ten minutes.
6. Grind the tomatoes with the cooked water and strain.
7. Add the ground tomatoes to the pot.
8. Close the pressure cooker and let it cook for 30 to 40 minutes..
9. Mix flour and water in a bowl to obtain a liquid, then strain to remove lumps.
10. After opening the pressure cooker, return it to the heat and add vermicelli, rice, and the liquid flour mixture.
11. Stir occasionally to prevent sticking.
12. After 20 minutes, beat the egg and add it to the soup, stirring slightly, then remove the pot from the heat.
13. Serve the soup with dates and lemon slices and chbbakia.

Barley Semolina and milk

Ingredients:
- Medium-sized barley semolina
- Salt
- Milk
- Black pepper
- Olive oil
- Dried thyme

Instructions:

1. Rinse the barley semolina twice or thrice with cold water.
2. Place the semolina in a pot and cover it with water.
3. Add salt, black pepper, and olive oil.
4. Let it cook on very low heat.
5. After half an hour to 45 minutes, add the milk and let it cook a little longer.
6. Turn off the heat and let the soup absorb the milk, then add the milk for the second time.
7. When serving, garnish the soup with olive oil and crushed dried thyme between your palms.
8. Enjoy this healthy and easy-to-prepare soup.

Tomato Barley Soup a Flavorful and Nutritious dish

The ingredients for the barley soup are as follows:

- 125 grams of barley semolina
- Half a teaspoon of black pepper
- Olive oil
- 2 tablespoons of vegetable oil
- 1 tablespoon of tomato paste
- 3 tablespoons of freshly ground tomatoes
- 2 tablespoons of chopped celery
- 3 tablespoons of chopped coriander
- 1 small onion, finely chopped
- Salt to taste
- Half a teaspoon of ginger
- Half a teaspoon of turmeric
- A small spoonful of local ghee (optional)
- 1.5 liters of water, or as needed

Method:

1. Rinse the semolina well with water.
2. In a pot, fry the onion until it becomes slightly wilted.
3. Add the tomatoes, celery, and coriander, then the spices.
4. Stir and let everything fry for a while.
5. Add water to the pot and then let it boil.
6. Gradually add the semolina while stirring, then add the ghee.
7. Leave it on low heat, stirring occasionally, for at least half an hour until it is well cooked.
8. You can add half a liter of water according to the desired consistency.
9. Serve the soup garnished with olive oil.

The traditional bird tongue pasta 

Ingredients for preparing the bird tongue pasta with meat and tomato:

- Meat: It is preferable to use lamb meat, quantity as desired, cut into cubes.
- 1/2 small cup of a mixture of olive oil and vegetable oil.
- 1 teaspoon of salt, adjust to taste.
- 1 teaspoon of turmeric.
- 2 crushed tomatoes.
- 1 medium-sized onion, finely chopped or ground.
- 4 tablespoons of a mixture of fresh coriander, parsley, and celery.
- 2 tablespoons of tomato paste.
- 1/2 teaspoon of white or black pepper.
- 1 teaspoon of cumin.
- 1 teaspoon of red pepper.
- 1 teaspoon of ginger.
- 1/2 teaspoon of cinnamon.
- 1/4 kilogram of dough in the form of a bird's tongue.
- 1 small cup of soaked chickpeas (optional).
- 1 teaspoon of local ghee.

Replace the synthetic tomato paste with a homemade tomato mixture

The following ingredients are sufficient for a recipe with 1/4 A quarter kilo of fowl tongue pasta:

1. Take 6 tomatoes.
2. Remove the green stem and cut each tomato into 4 sections.
3. Place the tomatoes in a pot with 1 teacup of water over low heat and cover the pot.
4. Stir occasionally and crush the tomatoes until they are well cooked and the mixture becomes somewhat thick.
5. Blend the tomatoes using a blender and use as needed.

Method:

1. Place the meat in the pot.
2. Add the vegetable oil.
3. Add the chopped onion.
4. Sauté the meat with the onion until the onion wilts slightly.
5. Add the crushed tomatoes and the mixture of coriander and celery.
6. Add the tomato paste and spices. Stir with a wooden spoon to blend the ingredients together.
7. Add enough water (about four small cups) for the meat and chickpeas to cook, adjusting the quantity based on the amount of bird's tongue pasta.
8. Leave the pot on medium heat for about half an hour until the meat and chickpeas are cooked.
9. Take a portion of the broth obtained and set it aside in a bowl for later use.
10. Add boiling water to the pot, the necessary quantity to cook the soup.
11. Put a little oil on the pasta pieces and stir well to coat each piece.
12. Place the pieces in the pot with the meat broth and stir immediately to prevent sticking.
13. Stir occasionally until the pasta is cooked.
14. You can add the reserved broth as needed.
15. Serve the delicious bird's tongue recipe in a serving dish with dates or according to preference.
16. bird's tongue pasta can be substituted with any other type of pastry.

Easy Vermicelli Recipes with Milk

Ingredients for Soup Shariyah (Vermicelli Soup):
- 250 grams of medium-sized vermicelli.
- Half a liter of milk.
- One liter of water.
- Two small tablespoons of butter.
- A pinch of black pepper (optional).
- Salt to taste.

Instructions for preparing Soup Shariyah:

1. Put the water in the cooking pot and bring it to a boil.
2. Add the vermicelli after rinsing it and stir gently.
3. Add the butter, black pepper (if desired), and salt.
4. Allow it to simmer over low heat for about half an hour, stirring occasionally until the vermicelli absorbs all the water.
5. Add the milk and stir gently, then let it come to a boil.
6. You can leave the pot to cool slightly and allow the vermicelli to absorb the milk before adding a little more milk for a second round.
7. Serve the soup after garnishing it with a small amount of ghee and adding more flavorings.

Using the same method, you can prepare various types of pastries.

Wheat soup is a nutritious dish

Ingredients for Wheat Soup:
- 150 grams of fine wheat semolina.
- Half a liter of regular or condensed milk.
- 1 tablespoon of butter.
- 1 liter of water.
- Salt to taste.


Instructions for Wheat Soup:


1. Toast the wheat semolina lightly over very low heat for three to five minutes.
2. Place the pot on the stove, add water, and let it come to a boil.
3. Add the wheat semolina and stir well to avoid clumping.
4. Let it simmer while stirring occasionally for a maximum of twenty minutes.
5. Add the milk and stir for another ten minutes.
6. Add a tablespoon of butter and mix well.
7. Serve the healthy and delicious wheat soup in a serving dish and garnish it with fennel seeds.
8. Wheat soup is a quick and nutritious dish, particularly beneficial for children.

Healthy Corn Soup:

Ingredients:
- 5 tablespoons of corn flour.
- Half a liter of milk.
- Salt.
- Cumin.
- Black or white pepper.
- 2 tablespoons of olive oil.
- Half a liter of water.
- A few boiled or canned corn kernels (optional).


Preparation:


1. In a pot, combine the corn flour, salt, cumin, and pepper. Mix the ingredients well.
2. Add a liter of boiling water and mix thoroughly.
3. Place the pot on the stove and let it boil for fifteen minutes.
4. Add the milk and let it boil for five minutes.
5. Add the corn kernels if desired.
6. Serve the soup garnished with olive oil and a sprinkle of dried thyme or as desired.

You have to wait 30 seconds.