Harira or Bastilla Recipe?!
Harira or Bastilla Recipe?
I am looking for a Harira and a Bastilla recipe. I would like one that you have used and is not just a link to a website.
Thank you
Answers:
HARIRA (HEARTY SOUP) --MOROCCO
Ramadan--the ninth month of the Moslem calendar year--is a time of fasting during daylight hours. Thick, peppery Harira, full of vegetables and legumes, is the traditional Moroccan way of breaking the fast.
1/2 lb. lamb or chicken, diced
2 lg. onions, chopped
1/2 c. celery, including leaves, chopped
1 c. parsley, chopped
1/2 tsp. black pepper, freshly ground
1 tsp. turmeric
1 tsp. ground cinnamon
1/2 tsp. ground ginger (optional)
1 tbsp. clarified butter
1/2 c. lentils or chick peas (or both), pre-soaked
2 lb. tomatoes or 2 tbsp. tomato paste
2 or 3 sprigs of fresh coriander, if available
1/3 c. vermicelli noodles (thin spaghetti)
3 tbsp. unbleached or whole wheat flour
1 lemon, sliced in wedges
In a large, deep pot, combine the meat, onions, celery, parsley, pepper, turmeric, cinnamon, ginger and butter. Stir over medium heat for 15 minutes until ingredients are well browned. Add the lentils or chick peas along with about 6 cups of water. Stir, partially cover the pot, and simmer for an hour and a half.
Puree the tomatoes. Bruise the coriander leaves with a mortar and pestle. Dump them into the pot along with the tomatoes and simmer for another 15-20 minutes. Break vermicelli into inch-long pieces, then bring the mixture to a boil and stir in the noodles. Reduce heat slightly and cook for 2 or 3 minutes.
Meanwhile, dip out about 1/2 cup of the liquid and mix it with the flour to create a smooth paste. Using a wire whisk, quickly stir the flour paste into the soup. Cook for another few minutes until noodles are done, stirring constantly to prevent flour from forming lumps. The texture of the soup should be velvety; if necessary, add more water or more flour (being sure to make a paste before putting flour into the soup). Serve with lemon wedges which are to be squeezed into each portion at the table. Serves 8.
MOROCCAN BASTILLA
1 chicken (about 3 lbs.)
2 med. onions, chopped
1 lg. can (49 oz.) chicken broth
1 c. chopped parsley
1 cinnamon stick
1 tsp. ginger
1/4 tsp. pepper
6 eggs
8 sheets filo (keep covered)
4 tbsp. melted butter
1 tsp. sugar
1 tsp. cinnamon
1 c. sliced almonds
Powdered sugar & cinnamon
Cook chicken in broth with onions, parsley, cinnamon stick, ginger, and pepper for about 1 to 1 1/2 hours. Debone and skin; cut meat into bite size pieces. Bring broth to a boil over medium heat. Lightly beat eggs and pour slowly into broth; cook, stirring until curds form, about 1 to 2 minutes. Strain.
Brush melted butter on bottom and sides of a deep 10" pie pan. Overlap 6 filo sheets to cover the bottom and extend 8" to 10" over the edge of the pan. Brush with butter and sprinkle with sugar and cinnamon. Top with chicken; spread egg mixture over the top and sprinkle with almonds. Fold edges of filo over filling and brush top with butter. Fold remaining 2 sheets of filo over filling and brush top with butter. Fold remaining 2 sheets of filo in half cross wise and place on top. Tuck edges inside pan and brush with butter. Bake at 425 degrees for 20 minutes or until golden brown.
Invert on a cookie sheet and bake until bottom is golden, about 10 minutes. Turn onto a platter and cool 5 minutes. Sift powdered sugar over top. Decorate with criss crossing lines of ground cinnamon. Slice to serve. Makes 8 main dish servings or may be used as an appetizer.