Today Naïma, one of our volunteer joined the cooking group to show us how to make Moroccan soup (Harira). It was delicious!
We also did some harvesting for a side salad: dandelion leaves, mizuna, lettuce, claytonia and wild garlic!
She also showed us how to make a proper Moroccan mint tea! Thank you so much
Naïma’s Harira Moroccan Soup
Harvest of the day: Parsley, coriander, dandelion leaves, mizuna, lettuce, claytonia and wild garlic
Naïma’s Harira Moroccan Soup
- 1 tbsp of salt, pepper, paprika
- 5 big celery sticks
- 4-5 small onions
- 1 (big) bunch of parsley
- 1 (big) bunch of coriander
- 4 big tomatoes (or 3 ch
- Chickpeas (can or soaked the night before)
- 2 tablespoons of dried split broad beans
- 2 tablespoons of green lentils
- 5 tablespoons of flour dissolved in 2 cups of water (~1 pint)
- To add at the very end:
- 1 cinnamon stick
- 1 teaspoon of ground cumin, ginger, caraway
- Cover the bottom of your pot with oil (olive or veg makes no difference)
- Add the onions, celery (both cut into very small pieces – approx. 0.5cm3) and chickpeas with 1 tablespoon of salt, pepper, paprika
- Fill the pot half way up with water and bring to the boil for 30min
- Add the tomatoes (chopped and blended), with the chopped parsley and coriander. Leave to simmer for 20min.
- After 20min, add the spices (1 teaspoon of cumin, ginger, karwi, 1 cinnamon stick) and the beans. Leave to simmer for a while
- When this has cooked, add the flour/water mixture – stir well and continuously. Make sure it boils for 10min.
- While it’s boiling, add 1 tablespoon of vermicelli. Leave to simmer for 10-15min.
Apple crumble (serves 6)
- 575g Bramley apple (3 medium apples), peeled, cored and sliced to 1cm thick
- 2 tbsp golden caster sugar
- For the crumble
- 175g plain flour
- 110g golden caster sugar
- 110g cold butter
- Heat the oven to 190C/170 fan/gas 5.
- Toss 575g peeled, cored and sliced Bramley apples with 2 tbsp golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand to prevent too much crumble falling through.
- Put 175g plain flour and 110g golden caster sugar in a bowl with a good pinch of salt.
- Slice in 110g cold butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface – rub them in. Alternatively, pulse in a processor until sandy (don’t over-process).
- Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out.
- Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.
- Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.