From soup to sweet: two delicious recipes for Moroccan Harira and brownies made from Easter eggs

Written by Hélène | Apr 19, 2023 3:13:29 PM

No doubt we all enjoyed the Easter weekend with family, friends and, most importantly, lots of chocolate. But now what do we do with all those surplus Easter eggs? That Ramadan is also coming to an end has not escaped coach Jasper's notice, and so he got the genius idea to combine the best of both worlds. He organised an iftar for the Upliving community in Brussels. On the menu is a traditional Moroccan soup 'Harira' as the main course, and for dessert he prepared a brownie with Easter eggs as the main ingredient.

We start by making the Soup. What do we need for this?

15 ml olive oil
125 gr minced meat
125 gr meat
1000 ml water
100 gr white onion
125 gr carrots
150 gr tomatoes
75 gr celery
60 gr fresh coriander
400 gr peeled tomatoes
70 gr tomato puree
500 ml water
80 gr flour
1500 ml water
10 gr salt
14 gr ras el hanout
3 gr cumin
1 saffron
1 gr black pepper
62 gr vegetable soup
1 cube beef stock
90 gr chickpeas
40 gr lentils
40 gr pearl couscous

Let's get cooking!

Step #1: Heat the olive oil in a pan and add the minced meat, meat and salt. Cook for 5 to 7 minutes.

Step #2: Pour 500 ml of water into a blender and add the carrots and onions. Do not blend this too finely. Add it to the pan.

Step #3: Pour 500 ml of water into a blender and add the tomato, tomato sauce, coriander and celery. Blend together not too finely. Add it back into the pan.

Step #4: Add tomato puree, ras el hanout, cumin and black pepper.

Step #5: Pour hot water into the blender (500 ml) and add the flour. Blend together until combined and add back into the pan.

Step #6: Add 1.5 litres of water and boil on high heat. When the water bubbles turn the heat down low and add the chickpeas and lentils, turn the heat up again.

Step #7: When it starts bubbling, add the vegetable soup and beef stock. Stir the soup together using a whisk. Put it on high heat for about 10 minutes. After that, turn down the heat to low. Now put the lid on at an angle. Cook it for about 60 to 70 minutes. Remember to stir every 15 minutes.

Step #8: Add the pearl couscous little by little. Now cook again for about 15 minutes and then turn off the heat.

Step #9: Serve the soup hot and finish with a sprig of coriander if you wish. Enjoy!

Still al little hungry? This is what we need for the brownies:

200 gr pure chocolade
250 gr butter
4 eggs
300 gr sugar
60 gr pastry flour
80 gr cocoa powder
1 tsp baking powder
20 gr bresili peanuts

This is how to prepare them:

Step #1: It starts with a classic bain-marie. Put a pot of (hot) water on a medium heat. Bring the water to near boiling point, then dip a second pot or pan into the hot water.

Step #2: Break the chocolate into pieces and dice the cold butter. Gently melt the butter and chocolate in the bain-marie.

Step #3: Take the food processor's mixing bowl and break the eggs into it. Set the food processor on medium speed and beat the eggs until fluffy and frothy.

Step #4: Weigh out the right amount of sugar. Add the sugar once the eggs are fluffy. Leave everything to mix for a while until you get a pale foamy mixture.

Step #5: Meanwhile, take a mixing bowl and place a sieve over it. Sift the weighed-out amount of flour, along with the cocoa powder and baking powder.

Step #6: In between, stir briefly in the melting chocolate with butter.

Step #7: Pour the mixture of melted chocolate with butter into the beaten eggs. Also add the flour with cocoa powder and baking powder. Let everything mix briefly in the food processor.

Step #8: Preheat the oven to 180 degrees.

Step #9: Take a plain baking dish and butter the bottom and edges of the dish briefly. Cover the bottom and edges with a sheet of baking paper. The butter will make the paper stick to the dish.

Step #10: Pour the chocolate batter into the baking dish. Smooth it out and sprinkle a layer of crispy brésiliennuts on top.

Step #11: Bake the batter for about 20 minutes in a 180°C oven. After baking, the pastry will still be a little wakey. Let the pastry cool well so that it rises. The inside of the brownies should still be soft and moist.

Step #12: Cut the crusts off the cooled pastry and then carefully divide it into squares of about 5 x 5 cm. Use a bread knife for this, for example.

Step #13: Serve the brownies with coffee or a nice glass of chocolate milk.

Sources:

Harira: https://kookmutsjes.com/recept/harira-marokkaanse-soep/

Brownies: https://dagelijksekost.een.be/gerechten/brownies

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