Harira/ Ganji
Harira/ Ganji

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, harira/ ganji. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really 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 is a famous Moroccan soup and this is a hearty vegetarian version with tomatoes, chickpeas Nutritional Information.

Harira/ Ganji is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Harira/ Ganji is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook harira/ ganji using 7 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Harira/ Ganji:
  1. Prepare 1 litre milk
  2. Make ready 3-4 tsp nishista/ wheat cream
  3. Take 25 Almonds
  4. Take 25 pistachios
  5. Take 3 tsp Melon seeds
  6. Make ready 3 tsp Poppy seeds
  7. Get 1 cup sugar

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Instructions to make Harira/ Ganji:
  1. Soak khuskhus and char magaz seperately in some water for 30 minutes. Boil badam and pista till soft.
  2. 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.
  3. 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.
  4. In the vessel with nishista add sugar and cook it stirring continuously On a medium flame. It will become thick and opaque in colour.
  5. 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.
  6. 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.
  7. Harira is now ready. You can either serve it hot or cold as per your preference.

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