Harira
A hearty and flavorful Moroccan tomato and lentil soup, enriched with chickpeas, herbs, and often lamb or beef. Traditionally served to break the fast during Ramadan, it's a comforting and nourishing meal.
🧂 Ingredients
- 300 g Lamb or beef(cubed into 1-inch pieces)
- 2 tbsp Olive oil
- 1 large Onion(finely chopped)
- 2 stalks Celery(finely chopped)
- 3 cloves Garlic(minced)
- 400 g Tomatoes(canned crushed or diced)
- 2 tbsp Tomato paste
- 1.5 L Water or vegetable broth
- 100 g Red lentils(rinsed)
- 1 can (400g) Chickpeas(rinsed and drained)
- 0.5 cup Cilantro(fresh, chopped (stems and leaves))
- 0.5 cup Parsley(fresh, chopped (stems and leaves))
- 1 tsp Ground cumin
- 0.5 tsp Ground ginger
- 0.5 tsp Turmeric
- 0.25 tsp Cinnamon
- to taste Salt
- to taste Black pepper
- 3 tbsp All-purpose flour
- 0.5 cup Cold water(for tedouira)
- for serving Lemon wedges
- for serving Dates
👨🍳 Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat (around 190°C / 375°F). Add the cubed lamb or beef and brown on all sides until nicely seared, about 5-7 minutes. Remove the meat and set aside.
⏱️ 7 minutes - 2
Add the chopped onion and celery to the pot. Sauté until softened and lightly golden, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 10 minutes - 3
Return the browned meat to the pot. Stir in the crushed tomatoes, tomato paste, ground cumin, ginger, turmeric, and cinnamon. Cook for 2-3 minutes, stirring constantly, until the spices are fragrant and the tomato paste darkens slightly.
⏱️ 3 minutes - 4
Pour in the water or broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 30 minutes to allow the flavors to meld and the meat to begin tenderizing.
⏱️ 30 minutes - 5
Add the rinsed lentils and drained chickpeas to the pot. Stir well. Bring back to a simmer, cover, and cook for another 30-40 minutes, or until the lentils are very tender and the soup has thickened slightly.
⏱️ 40 minutes - 6
Prepare the 'tedouira' (thickening agent). In a small bowl, whisk together the flour and cold water until smooth and no lumps remain. Slowly pour this mixture into the simmering soup while stirring continuously. Continue to stir and simmer for about 5-10 minutes, until the soup has reached your desired thickness.
⏱️ 10 minutes - 7
Stir in the chopped cilantro and parsley. Season generously with salt and black pepper to taste. Let the soup simmer for a final 5 minutes for the herbs to wilt and their flavor to infuse.
⏱️ 5 minutes - 8
Ladle the hot Harira into bowls. Serve immediately with lemon wedges on the side for squeezing over the soup, and traditional dates for breaking the fast.
💡 Pro Tips
- ✓The 'tedouira' is a traditional Moroccan technique to thicken soups and stews using a flour and water slurry.
- ✓Don't skimp on the fresh herbs; they are crucial for the authentic flavor of Harira.
- ✓Traditionally, Harira is served with dates to break the fast during Ramadan, offering a quick source of energy.
- ✓For a richer flavor, you can use lamb shoulder or beef chuck, cut into bite-sized pieces.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Vegetarian Harira: Omit the meat and use vegetable broth. You can add extra vegetables like carrots or zucchini for more substance.
- Harira with Vermicelli: Add about 50g of broken vermicelli noodles during the last 10 minutes of simmering (Step 5) for added texture.