Recipes of Moroccan harisa & Hot chocolate
RECIPE
Ingredients
• 1 tbsp olive oil
• 300g boneless beef, trimmed of excess fat, cut into 3cm pieces
• 1 small onion, finely chopped
• 1 tsp ground turmeric
• 1/2 tsp ground black pepper
• 1/4 tsp ground ginger
• 1 tbsp chopped fresh mint
• 1 tbsp tomato purée
• pinch of saffron
• 70g dried chickpeas, soaked overnight and drained (or 140g canned chickpeas, drained)
• 6 large tomatoes, grated or blitzed in a food processor
• 80g dried green lentils
• 3 tbsp corn flour or plain flour
• 2 tbsp chopped fresh coriander and lemon wedges, to serve
Instructions
- Heat the olive oil in a large pot over a medium heat.
- Add the meat, onion and spices with 1½ tsp salt.
- Leave for 5-10 mins to lightly brown the meat, stirring occasionally.
- Add the rest of the ingredients except the lentils, cornflour, coriander and lemon wedges.
- Add 1 litre of boiling water, bring to the boil, cover with a lid and reduce the heat to low. Leave to simmer for 1 hr.
- Add the lentils to the pot, cover with a lid and cook for a further 20 minutes.
- When the chickpeas, meat and lentils are cooked, mix the corn flour in a small bowl with 3 tbsp water, and stir until smooth.
- Stir the corn flour mixture into the pot. Simmer for 5 minutes or until the harira thickens and takes on a velvety texture.
- Scatter over the coriander, then serve hot with lemon wedges on the side.
Ingredients
• 3/4 cup white sugar, or to taste
• 1/3 cup unsweetened cocoa powder
• 1 pinch salt
• 1/3 cup boiling water
• 3 ½ cups milk
• 3/4 teaspoon vanilla extract
• 1/2 cup half-and-half cream
Instructions
- Combine sugar, cocoa powder, and salt in a saucepan.
- Add boiling water and whisk until smooth.
- Bring mixture to a simmer, stirring continuously to prevent scorching, and cook until slightly thickened, about 2 minutes.
- Serve immediately.
