Harira – A Traditional Moroccan Soup

Harira – A Traditional Moroccan Soup

Course: Side dishCuisine: MoroccanDifficulty: Medium
Servings

6-8

servings
Prep time

1

hour 

40

minutes
Cooking time

1

hour 

30

minutes
Calories

300

kcal

Description:
Harira is a classic Moroccan soup traditionally served during Ramadan to break the fast, but it’s enjoyed year-round as a hearty and comforting dish. Made with a rich blend of lentils, chickpeas, tomatoes, and a variety of spices, Harira is flavorful and nourishing. It’s often served with dates or chebakia (a sweet sesame pastry) and is loved for its balance of spices and tangy tomato broth.

Ingredients

  • 1 lb beef or lamb (cut into small pieces, optional for a vegetarian version)
    1 cup dried chickpeas (soaked overnight) or 1 can (drained and rinsed)
    1/2 cup green lentils, rinsed
    1 onion, finely chopped
    1 cup tomato purée (or 2 large tomatoes, blended)
    3 tablespoons tomato paste
    1/2 cup celery, finely chopped
    1/2 cup fresh parsley, chopped
    1/2 cup fresh cilantro, chopped
    1 teaspoon ground turmeric
    1 teaspoon ground ginger
    1 teaspoon cinnamon
    1 teaspoon paprika
    1/2 teaspoon black pepper
    Salt to taste
    3 tablespoons olive oil
    1/4 cup flour (for thickening)
    Juice of 1 lemon (optional, for serving)
    7 cups water or vegetable broth

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Directions

  • 1. Cook the Meat (Optional for Vegetarian):
    In a large pot, heat 3 tablespoons of olive oil over medium heat.
    Add the 1 lb beef or lamb pieces and cook until browned on all sides. Remove and set aside.
  • 2. Sauté the Vegetables and Spices:
    In the same pot, add the chopped onion, celery, parsley, and cilantro. Sauté for 5-7 minutes until softened.
    Stir in the spices: 1 teaspoon turmeric, 1 teaspoon ginger, 1 teaspoon cinnamon, 1 teaspoon paprika, and 1/2 teaspoon black pepper. Cook for another minute to release the flavors.
  • 3. Add the Tomato and Legumes:
    Add the 1 cup tomato purée and 3 tablespoons tomato paste. Stir to combine and cook for 5 minutes.
    Add the chickpeas (soaked or canned), lentils, and cooked meat (if using) to the pot.
    Pour in 7 cups of water or broth and bring the soup to a boil. Reduce the heat to low and let it simmer for 1 hour.
  • 4. Thicken the Soup:
    In a small bowl, whisk 1/4 cup of flour with 1/2 cup of water to form a smooth slurry.
    Slowly stir the flour mixture into the soup to thicken it. Let the soup simmer for another 15-20 minutes until it reaches your desired consistency.
  • 5. Serve:
    Serve the harira hot, garnished with fresh cilantro and a squeeze of lemon juice for a bright flavor. Pair with dates or Moroccan bread for a traditional touch.4 103 20

Notes

  • Advice:
    For extra flavor, you can substitute part of the water with chicken or beef broth.
    To save time, use canned chickpeas instead of dried, or prepare the soup in a pressure cooker to speed up cooking.
    Harira freezes well, making it a great option for meal prep.
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