Harira/ Ganji. Harira is a traditional Moroccan soup. It is popular as a starter but is also eaten on its own as a light snack. There are many variations and it is mostly served during Ramadan.

Harira/ Ganji Harira is a soup from the Maghreb region of North Africa that is especially popular as an iftar meal to Tedouira as a Thickener : Harira is traditionally thickened with a type of sourdough starter called a. Other articles where Harira is discussed: Morocco: Daily life and social customs: Harira, a Harira, a thick and hearty lamb soup, is served to break the fast at Ramadan and is a national speciality. Ganji was an alien bounty hunter living during the time of the Galactic Empire.

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, harira/ ganji. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Harira is a traditional Moroccan soup. It is popular as a starter but is also eaten on its own as a light snack. There are many variations and it is mostly served during Ramadan.

Harira/ Ganji is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It's simple, it is fast, it tastes yummy. Harira/ Ganji is something that I've loved my entire life. They're fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have harira/ ganji using 7 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Harira/ Ganji:

{Prepare 1 litre of milk.
{Take 3-4 tsp of nishista/ wheat cream.
{Get 25 of Almonds.
{Take 25 of pistachios.
{Make ready 3 tsp of Melon seeds.
{Take 3 tsp of Poppy seeds.
{Take 1 cup of sugar.

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Instructions to make Harira/ Ganji:

Soak khuskhus and char magaz seperately in some water for 30 minutes. Boil badam and pista till soft..
In a vessel take nishita and add one cup water. Soak it for a few minutes and then dissolve it by stirring with a spoon..
Remove the skins from badam and pista and grind to get a smooth paste. Strain and grind khuskhus and magaz seperately by adding little water. Strain the milk extracted from them and set aside. Add the badam pista paste to the milk and set aside..
In the vessel with nishista add sugar and cook it stirring continuously On a medium flame. It will become thick and opaque in colour..
Now add milk to the nishista and keep stirring continuously so no lumps are formed. Continue cooking and stirring till you get a good boil and the milk seems a little thick..
Now add the milk extracted from char magaz and stir we till you get a good boil. Next add in the khuskhus milk and let it come to a good boil. Switch off the flame..
Harira is now ready. You can either serve it hot or cold as per your preference..

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