beans in authentic harira?
i've had some passable moroccan last saturday and the harira had some pinto and kidney beans. i always thought moroccans only used chick peas for their traditional stew - what do you guys think? nowadays, if it's served in a tajine, it's moroccan (even it was just a can of libby's or hunt's).
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i think chick peas are more common, but a moroccan would use whatever beans were readily available. my policy is to be more concerned with if it tastes good than if it perfectly fits some unattainable shibboleth of authenticity
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