📝 About This Recipe
Harira is the quintessential Moroccan soup, a velvety and aromatic masterpiece traditionally served to break the fast during Ramadan. This hearty blend of tender lentils, chickpeas, and fragrant spices like ginger and saffron offers a complex balance of earthy richness and bright acidity from fresh tomatoes and lemon. Thickened with a 'tedouira' (flour starter) to create its signature silky texture, it is more than just a soup—it is a warm embrace in a bowl.
🥗 Ingredients
The Aromatics and Meat
- 1/2 lb Lamb or Beef (cut into 1/2-inch small cubes)
- 1 large Yellow Onion (grated or very finely minced)
- 2 stalks Celery (finely chopped with leaves included)
- 1 tablespoon Clarified Butter (Smen) (or regular unsalted butter)
- 2 tablespoons Olive Oil
Spices and Legumes
- 1/2 cup Dried Brown Lentils (rinsed and picked over)
- 15 oz Canned Chickpeas (drained and rinsed; skins removed for better texture)
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Turmeric
- 1 piece Cinnamon Stick (about 3 inches long)
- 1/2 teaspoon Saffron Threads (crushed)
- 1 teaspoon Black Pepper (freshly ground)
- 2 teaspoons Sea Salt (adjust to taste)
The Tomato Base and Finish
- 4 large Fresh Tomatoes (pureed and strained)
- 2 tablespoons Tomato Paste
- 1/2 cup Fresh Cilantro (finely chopped)
- 1/2 cup Fresh Parsley (finely chopped)
- 1/4 cup Vermicelli Pasta (broken into small pieces)
- 1/2 cup All-Purpose Flour (for the thickening slurry)
- 8 cups Water (divided)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the olive oil and smen (or butter) over medium heat until shimmering.
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2
Add the cubed meat and grated onion. Sauté for 5-7 minutes until the meat is browned on all sides and the onions have softened and become translucent.
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3
Stir in the chopped celery, ginger, turmeric, black pepper, and the cinnamon stick. Toast the spices for 1-2 minutes until highly fragrant.
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4
Add the pureed tomatoes, tomato paste, rinsed lentils, and half of the chopped cilantro and parsley. Stir well to combine.
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5
Pour in 7 cups of water. Bring the mixture to a 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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6
While the soup simmers, prepare the 'tedouira' by whisking the flour with the remaining 1 cup of water until completely smooth. Set aside.
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7
Once the lentils are cooked, add the chickpeas and the crushed saffron threads to the pot. Season with salt.
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8
Slowly pour the flour slurry into the simmering soup in a thin stream, whisking constantly to prevent lumps from forming. This will give the Harira its signature velvety body.
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9
Add the vermicelli pasta and continue to simmer for another 10 minutes, stirring frequently to ensure the pasta doesn't stick to the bottom.
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10
Stir in the remaining fresh cilantro and parsley. This late addition ensures a vibrant green color and fresh herbal flavor.
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11
Taste the soup and adjust the salt or pepper if needed. If the soup is too thick, add a splash of boiling water to reach your desired consistency.
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12
Remove the cinnamon stick before serving. Ladle the hot soup into bowls and serve with a squeeze of fresh lemon juice.
💡 Chef's Tips
For the most authentic flavor, use 'Smen' (Moroccan preserved butter), which adds a distinct funky, cheesy depth. Always use fresh tomatoes rather than canned for the base; the acidity of fresh tomatoes is crucial for balance. To make the chickpeas more digestible and the soup smoother, pinch the skins off the cooked chickpeas before adding them. If you prefer a vegetarian version, simply omit the meat and use vegetable broth; the lentils and chickpeas provide plenty of protein. Harira actually tastes better the next day as the spices meld, but you may need to add a little water when reheating as the flour thickens it further over time.
🍽️ Serving Suggestions
Serve with fresh lemon wedges on the side to brighten the earthy flavors. Pair with Chebakia (honey-coated sesame cookies) for the traditional sweet-and-savory Moroccan experience. Accompany with a side of soft crusty bread or Moroccan 'Khobz' for dipping. Serve with a small bowl of dates and dried figs, which are the traditional accompaniments during Ramadan. A glass of fresh mint tea makes the perfect digestive following this hearty soup.