Moroccan
Harira
A fragrant Moroccan soup of tomatoes, chickpeas, lentils, herbs, and warm spices, finished with a silky flour slurry. It is traditionally served with lemon wedges and dates, especially during Ramadan.
Ingredients
- Dried chickpeas, soaked overnight and peeled if desired1/3 cup
- Brown or green lentils, rinsed1/4 cup
- Lamb or beef, cut into small cubes120g
- Olive oil1 tbsp
- Yellow onion, finely grated or minced1 small
- Celery stalk with leaves, finely chopped1
- Fresh cilantro, finely chopped1/3 cup
- Fresh flat-leaf parsley, finely chopped1/3 cup
- Ripe tomatoes, grated or blended2 large
- Tomato paste1 tbsp
- Ground ginger1 tsp
- Ground turmeric1/2 tsp
- Ground cinnamon1/4 tsp
- Black pepper1/2 tsp
- Salt3/4 tsp, plus more to taste
- Smen or butter1 tsp
- Water4 cups
- Fine vermicelli, broken1/4 cup
- All-purpose flour2 tbsp
- Water for slurry1/3 cup
- Lemon wedges, for serving2
Method
- Heat the olive oil in a heavy pot over medium heat, then add the meat, onion, celery, cilantro, parsley, ginger, turmeric, cinnamon, black pepper, salt, and smen.
- Cook for 6 to 8 minutes, stirring often, until the meat is lightly browned and the herbs and onion smell fragrant.
- Add the grated tomatoes and tomato paste, then cook for 5 minutes, stirring until the tomato deepens in color.
- Add the soaked chickpeas and 4 cups water, bring to a boil, then cover and simmer for about 40 minutes, until the chickpeas are nearly tender.
- Add the lentils and simmer for 20 minutes more, until both the chickpeas and lentils are tender.
- Whisk the flour with 1/3 cup water until completely smooth to make the tadouira slurry.
- Stir the soup continuously while slowly pouring in the tadouira, then simmer uncovered for 8 to 10 minutes until the broth becomes lightly thick and velvety.
- Add the broken vermicelli and cook for 5 to 7 minutes, stirring often so it does not stick to the bottom.
- Taste and adjust the salt and pepper, adding a splash of hot water if the harira is thicker than you like.
- Serve hot with lemon wedges to squeeze over each bowl.
Common questions
Can I substitute lamb with beef or make Harira without meat?
Yes. Beef works well and is often easier to find. For a vegetarian version, skip the meat and add extra chickpeas or lentils, plus a little more olive oil and salt to keep the soup rich and balanced.
How long does Harira take from start to finish?
Plan on about 1 hour 30 minutes to 2 hours, plus overnight soaking for the chickpeas. Active hands-on time is modest, but the long simmer is important for tender legumes and a deep, unified flavor.
What are the most common mistakes when making Harira?
The biggest mistakes are undercooked chickpeas, adding the tadouira too fast, and not stirring while thickening. Also avoid boiling too hard after adding flour, which can cause lumps or a raw flour taste.
How should I store Harira, and can I freeze it?
Store cooled Harira in the refrigerator for up to 4 days. It freezes well for about 2 to 3 months, but the noodles may soften. Reheat gently and add a splash of water if it thickens too much.
What should I serve with Harira?
Serve it hot with dates, lemon wedges, or crusty bread for a traditional meal. It also pairs well with chebakia or simple flatbread. If it thickens in the pot, loosen with a little hot water before serving.