Harira Fassia
Fez-Style Harira
A rich and aromatic Fez-style harira, a quintessential Moroccan soup traditionally enjoyed to break the fast during Ramadan. This version features tender lamb, hearty legumes, and a distinct blend of spices, thickened with a traditional flour slurry.
🧂 Ingredients
- 300 g Lamb shoulder or leg
- 200 g Dried chickpeas
- 100 g Dried red or brown lentils
- 400 g Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 medium Onion
- 3 cloves Garlic
- 0.5 cup Fresh cilantro
- 0.5 cup Fresh parsley
- 1 teaspoon Ground ginger
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Black pepper
- to taste Salt
- 2 liters Water or lamb/vegetable broth
- 2 large Egg yolks
- 3 tablespoons All-purpose flour
- 0.5 cup Water
- 1 whole Lemon
- for serving Dried dates
👨🍳 Instructions
- 1
If using dried chickpeas, ensure they have been soaked overnight and are drained. If using canned, drain and rinse them well.
⏱️ N/A (soaking time) - 2
In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of oil (optional, if lamb is lean) over medium-high heat (approx. 200°C / 400°F). Brown the lamb cubes on all sides until nicely seared. Remove lamb and set aside.
⏱️ 8-10 minutes - 3
Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic, ground ginger, turmeric, and cinnamon, and cook for another minute until fragrant.
⏱️ 6-8 minutes - 4
Return the lamb to the pot. Add the soaked and drained chickpeas (or canned chickpeas), rinsed lentils, crushed tomatoes, tomato paste, chopped cilantro, chopped parsley, and black pepper. Stir everything together.
⏱️ 5 minutes - 5
Pour in the water or broth, ensuring all ingredients are submerged. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer gently. Skim off any foam or impurities that rise to the surface during the initial cooking.
⏱️ 1 hour 30 minutes - 6
After 1.5 hours, check the lamb and chickpeas for tenderness. They should be very soft. Continue to simmer if needed. Season generously with salt to taste.
⏱️ Ongoing (check tenderness) - 7
Prepare the 'tedouira' (thickening slurry): In a small bowl, whisk together the flour and 0.5 cup of water until smooth, with no lumps. If using egg yolks, whisk them into the flour mixture.
⏱️ 5 minutes - 8
Gradually pour the tedouira mixture into the simmering soup while stirring constantly to prevent lumps. Add the vermicelli and continue to stir.
⏱️ 5 minutes - 9
Increase the heat slightly to medium-low and cook, stirring frequently, until the vermicelli is tender and the soup has thickened to your desired consistency, about 10-15 minutes. Be careful not to scorch the bottom.
⏱️ 10-15 minutes - 10
Taste and adjust seasoning with salt and pepper if necessary. The soup should be rich, flavorful, and slightly thick.
⏱️ 2 minutes - 11
Serve hot, garnished with fresh lemon wedges. Traditionally, harira is served with sweet dates to help break the fast.
⏱️ N/A
💡 Pro Tips
- ✓For authentic flavor, use a good quality lamb shoulder or leg.
- ✓Soaking dried chickpeas overnight is crucial for proper cooking and digestion. If short on time, use canned chickpeas.
- ✓The 'tedouira' is key to achieving the characteristic thick texture of harira. Ensure it's well-mixed to avoid lumps.
- ✓Harira can be made ahead of time and reheats well. The flavors often deepen overnight.
- ✓Serve with fresh lemon wedges to brighten the flavors and dried dates, a traditional accompaniment for breaking the fast during Ramadan.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Vegetarian: Omit lamb and use vegetable broth. Add more vegetables like carrots, celery, or zucchini.
- With more meat: Increase the lamb quantity or add beef.
- Spicier: Add a pinch of cayenne pepper or a small chopped chili pepper along with the garlic.