Morocco Food | Morocco Cuisine | Morocco Recipes

Mint and Caraway Soup

December 4th, 2006

Harira Krawiya
This is a wonderfully refreshing soup that can be served hot or cold (although the later is not tradition.) It has a rather unusual taste and a slightly crunchy texture because of the caraway seeds. It is generally served with baked lambs’ heads, which are main feature of street breakfasts. The soup to counteract the rather rich meat of the heads.

ingredients

• 6 tablespoons plain flour
• ¼ teaspoon mastic
• 4 or 5 springs of fresh mint
• 1 ½ tablespoons caraway seeds
• sea salt
• juice of 1 lemon, or to taste
• lemon wedges to serve

preparation

• Bring 2 liters (3 ½ pints) of water to boil in large saucepan, then remove from the heat.
• Meanwhile, mix the flour and powdered mastic with 300 ml (1/2 pint) cold water to produce a smooth milky liquid. Pour this slowly into the hot water, strring continuously so that it dose not form lumps. Return to medium high heat and bring back to the boil, still stirring.
• Add the mint, ground caraway and salt to taste. Lower the heat and simmer for 15 minutes, stirring regularly.
• Stir in the lemon juice. Taste and adjust the seasoning if necessary. Serve hot or cold, with lemon wedges on the side.

Entry Filed under: Soups