Bsarra Moroccan Soup Recipes

MOROCCAN HARIRA (BEAN SOUP)

Moroccan Harira (Bean Soup) image

A (mostly) vegetarian, shoestring-budget meal that will leave you feeling both very satisfied and with tons of leftovers. Bonus: it's super-healthy and easy to prepare.

Provided by modestalmond

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 1h15m

Yield 10

Number Of Ingredients 16

Ingredients

6 cups beef stock
1 cup dry lentils
1 tablespoon olive oil, or to taste
1 onion, chopped
1 cinnamon stick
1 teaspoon minced fresh ginger root
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can red kidney beans, rinsed and drained
1 (14 ounce) can diced tomatoes
1 cup cooked quinoa
1 bunch flat-leaf parsley leaves and thinner stems, chopped
1 bunch cilantro leaves and thinner stems, chopped
1 lemon, or to taste, juiced

Steps:

Stir beef stock and lentils together in a large pot; bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
Heat olive oil in a skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture.
Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes. Drizzle lemon juice over the soup before serving.

Nutrition Facts : Calories 260.8 calories, Carbohydrate 42 g, Fat 3.9 g, Fiber 12.5 g, Protein 14.4 g, SaturatedFat 0.6 g, Sodium 298.5 mg, Sugar 4.2 g

B'SARRA (MOROCCAN SOUP)

B'sarra (Moroccan Soup) image

This street food recipe is common to Fez, Morocco where workers looking for a more substantial breakfast would stop for a bowl of B'sarra. Easily found across North Africa where variations, like in Tunisia, use chickpeas and, in Egypt, it is common to reduce it into more of a dip.

Provided by Member 610488

Categories Stew

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb dried fava beans, soaked overnight
5 cups water
8 garlic cloves, crushed
1 medium onion, minced
1 tablespoon olive oil
1 teaspoon salt
2 teaspoons cumin
2 teaspoons sweet paprika
2 -3 tablespoons argan oil (garnish)
harissa (garnish)
lemon wedge (garnish)
arabic bread (khobz, Moroccan bread, garnish)

Steps:

Drain the beans. In a hot frying pan, saute the garlic and onion in 1 tbsp olive oil until translucent and aromatic (2-3 minutes).
Add the peas, spices and salt. Cover in water to just over an inch above the peas.
Bring to a boil then simmer until the peas are tender (about 1 hour), adding more water if it begins to look dry.
Puree mixture with a hand-blender or use a potato masher. Add more water, if needed, and check for seasoning.
Serve with small bowls of freshly made harissa to sprinkle on top of the soup, wedges of fresh lemon, a swirl of argan or olive oil, and plenty of fresh khobz (Moroccan bread-can use French or Italian bread).

Nutrition Facts : Calories 888, Fat 11.1, SaturatedFat 1.6, Sodium 1219.5, Carbohydrate 143.6, Fiber 59, Sugar 15.7, Protein 61.4

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