📝 About This Recipe
Harira is the soul of Moroccan hospitality, a velvety soup traditionally served to break the fast during Ramadan. This aromatic masterpiece balances earthy lentils, buttery chickpeas, and succulent lamb in a rich tomato base brightened by fresh herbs and warm spices. It is a complete, nourishing meal that captures the vibrant, bustling spirit of the Maghreb in every spoonful.
🥗 Ingredients
The Aromatics and Protein
- 1/2 pound Lamb or Beef (cut into 1/2-inch small cubes)
- 1 large Yellow Onion (grated or very finely minced)
- 2 stalks Celery (with leaves, finely chopped)
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Ghee or Smen (Smen is traditional Moroccan fermented butter)
The Spices and Herbs
- 1/2 cup Fresh Cilantro (finely chopped)
- 1/2 cup Fresh Flat-leaf Parsley (finely chopped)
- 1 teaspoon Ginger Powder
- 1 teaspoon Turmeric
- 1/2 teaspoon Cinnamon (ground)
- 1 pinch Saffron Threads (crushed)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Base and Legumes
- 1/2 cup Dried Brown or Green Lentils (rinsed)
- 15 ounces Canned Chickpeas (drained and rinsed; or 1 cup dried soaked overnight)
- 2 cups Crushed Tomatoes (freshly pureed or high-quality canned)
- 2 tablespoons Tomato Paste
- 7-8 cups Water or Beef Stock
The Thickener (Tadouira) and Finish
- 1/2 cup All-purpose Flour
- 1 cup Water (for the flour slurry)
- 1/4 cup Vermicelli Pasta (broken into small pieces)
- 1 Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the olive oil and ghee over medium heat until shimmering.
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2
Add the cubed lamb (or beef) and sear until browned on all sides, about 5-7 minutes. This builds the foundational flavor.
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3
Stir in the grated onion and chopped celery. Sauté for 5 minutes until the vegetables are soft and translucent.
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4
Add the ginger, turmeric, cinnamon, black pepper, and crushed saffron. Stir constantly for 1 minute to toast the spices and release their essential oils.
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5
Pour in the pureed tomatoes and tomato paste. Mix well, ensuring the paste is fully dissolved into the liquid.
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6
Add the rinsed lentils and half of the chopped cilantro and parsley. Reserve the other half of the herbs for the final stage.
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7
Pour in 7-8 cups of water or stock. Bring the mixture to a rolling boil, then reduce the heat to low. Cover and simmer for 45-50 minutes, or until the lentils and meat are tender.
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8
Stir in the chickpeas and the broken vermicelli pasta. Simmer for another 10 minutes until the vermicelli is cooked through.
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9
While the pasta cooks, prepare the 'Tadouira' (thickener) by whisking the flour and 1 cup of water in a small bowl until completely smooth with no lumps.
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10
Slowly pour the flour slurry into the simmering soup in a thin stream, stirring constantly to prevent clumping. The soup will begin to thicken and take on a silky, velvety texture.
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11
Simmer for a final 5-10 minutes on low heat, stirring occasionally. The soup should be thick enough to coat the back of a spoon but still pourable.
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12
Stir in the remaining fresh cilantro and parsley. Taste and adjust seasoning with salt as needed.
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13
Remove from heat and serve hot in deep bowls with a generous squeeze of fresh lemon juice.
💡 Chef's Tips
For an authentic 'Smen' flavor without the fermented butter, add a tiny drop of parmesan rind while simmering. If the soup becomes too thick the next day, thin it out with a little water or broth when reheating. Always use fresh herbs at the very end to provide a bright green contrast to the deep, earthy spices. Don't skip the lemon wedges; the acidity is crucial to cutting through the richness of the legumes and lamb. If using dried chickpeas, remember to soak them for at least 12 hours and peel the skins for an extra smooth texture.
🍽️ Serving Suggestions
Serve with Chebakia (Moroccan sesame cookies) for a traditional sweet and savory contrast. Pair with crusty Moroccan Khobz or a piece of sourdough bread to soak up the thick broth. Offer a side of fresh dates, which are the classic accompaniment during Iftar. Provide a small dish of extra cumin and chili flakes for guests to customize their spice level. A side of hard-boiled eggs dusted with cumin is a common and filling addition to the meal.