Harira – soup from North africa

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DINNER BANK

Soups are wonderful such days when winter creeps closer and snow lurking on to come anytime.

Think soup is great food that really deserves better reputation than it has now. It will be both measured and it need not cost much to do. I make enough soup at least one time a week. Simple, fast, and just to warm up later if you have bråttomt. Go’s great for freezing, too.
The soup that I offer today called Harira. A vast plain soup in North Africa, mainly Morocco and Algeria. During Ramadan so often breaks the fast with this particular soup. There are probably as many recipes for Harira, as there are homes.

 

1 packet of crushed tomatoes
1 chopped yellow onion
3 cloves of garlic chopped
oil
1 tsp ginger
1 teaspoon cumin
1 tsp hot paprika
0.5 tsp turmeric
2 bay leaves
salt pepper
2 bouillon cubes

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