INTRODUCTION

The 2004 is going to be an important year for the different cultures in the world. We're going to celebrate the "FORUM 2004"
It's a meeting of people from different countries to talk about their ideas and their costumes.
We chose the Muslim Culture because we're interested in it.
We're going to explain some recipes from Morocco's cooking. The Muslim people eat them in the Ramadan.
Ramadan is in the Ninth Month of the Muslim Calendar. In the Ramadan Fast, Muslims are not allowed to eat or drink during the daylight hours, but, in the evening, they eat small meals and visit their friends and family. Smoking and sexual relations are also forbidden during the fasting. It's a time of worship and contemplation, a time to make strong the family and community ties.

One recipe from the Ramadan is the "Harira".

The Harira is the national soup.
During 30 days of Ramadan, every house prepares this perfumed soup, impregnating the streets of its scent at the sundown
It is eaten along with dates, or honey sweeties (Chabakkia, briouats with almonds and honey).
There are many varieties of this soup, but the classical one is the following :

Ingredients for 12 people
It should be prepared in two times :
1_Bouillon(Bubbling)
2_Tédouira.
The bubbling(tka_tàa)is about one hour and a half of cooking.
· 250 g of beef or muton meat cut into little pieces
· 4 or 5 little fleshy bones
· 500 g of whole little onions.
· A half coffee spoonful of safran (half natural and half artificial)
· 1 coffee spoonful of pepper
· 1 butter walnut
· 250 g of lentil
· salt
· One hour and a half litter of water for the bubbling.

· Preparation
Cook the lentil in salted water, darin the juice of 1 citron .Put it apart. Cook the other ingredients in an under cover saucepan on a little fire, after boiling, remove the onions when they are cooked to keep them complete.
One hour past, verify that meat is cooked then remove it fron fire, put the lentil and the onions in the same container.

2_Tédouira : 1 hour cooking
· 1 bouquet of coriander
· 1 bouquet of parsley
· 1 kg and a half of moulded tomatoes or 1 box of concentrated and mixed tomatoes in 1 litre and a half of water
· 2 litres and a half of water
· 1 ¾ filled cup tea of lemon juice
· 1 butterwalnut
· 200 g of flour
· salt

Preparation
Boil water with the moulded or concentrated tomatoes,add butter, then boil for quarter an hour, add the bubbling juice over the meat, lentil , onions, etc…in the saucepan.
Out of fire, pour the mixed flour in 1 litre of water, while shaking it fast to avoid having clots .Put it back on fire, then shake the mixture till boiling.
Add the parsley and coriander cut to little pieces or crushed with mortar with the necessary quantity of salt for condiment.
Dilute with1 litter of water, and pour into the bowl, keep shaking (We can also crush them in a mixer full of water). Verify the condiment and remove it from fire when the soup is very hot.
The harira should be velvety, not thick.
N.B We can replace meat by the fellings of chicken.

Anna Mir, Mireia Chavarria i Irene Escorihuela. We are 15 years old and students of Secondary School at I.E.S. Emperador Carles in Barcelona.