Harira is a traditional Moroccan soup that is a meal by itself. Chickpeas, lentils and lamb are cooked in a fragrant tomato sauce loaded with herbs. Thick, zesty and so filling.

Harira is enjoyed year-round but it is mostly famous during Ramadan. My friend told me that she does not consider her iftar table complete without harira. It can be made with lamb, beef, or chicken but not fish. Skip the meat for a vegan harira version.

Harira ingredients

• Lamb, is common for this recipe. Many people use beef, chicken and also bones. Fish is not traditional but you can skip the meat altogether too.
• Fresh herbs: parsley, cilantro, and celery. Celery is a must for this recipe. Celery leaves are used in the middle east more than stalks. You can use stalks if you do not have enough leaves.
• Ghee is used with olive oil for more authentic flavor. Skip if making vegan.
• Flour is used to thicken the soup. I’ve heard that some people thicken the soup with eggs. I think flour is easier and the thickness of the soup is up to you.
• Tomatoes are traditionally lightly boiled, leave it to cool down then peel. Being lazy, I just peeled mine without boiling. Tomato paste is also used.
• Vermicelli pasta is used but you can use rice as well.
• Onion and spices like cinnamon, turmeric, ginger, black pepper, and salt for a fragrant soup.
• Chickpeas and lentils, preferably dry. If you want to use canned chickpeas then add it later to the soup.

How to make harira soup?

1. Peel the tomatoes. As I mentioned before tomatoes are traditionally lightly boiled then peeled. Puree the tomatoes with your food processor.
2. In a deep pot, add olive oil, ghee and onion. Saute onion for just 1 minute and make sure not to brown it. Add the meat if using and cook for two minutes.
3. Add the pureed tomatoes, spices and all the fresh herbs. Mix everything well together, add soaked and drained chickpeas then cover with hot water. Cook for 20 minutes.
4. Add lentils, check for water level and add more if needed.
5. Cover the pot and cook for 10-15 more minutes.
6. Dilute tomato paste with some water to dissolve it a bit.
7. Pour in tomato paste and vermicelli, cover and cook for 5 more minutes. Make sure to check the water level on every step.
8. Make the thicker (tedouira) by mixing flour with a little water then pour the mixture in. Mix everything well together and check the consistency of the soup. You can thicken it more using more flour if you would like to.

Harira Tips

• It is better to use dry chickpeas, but if you can’t then you might use canned chickpeas. Make sure to add chickpeas towards the end as it will not need much cooking.
• Some people peel chickpeas after soaking, if this is you then by all means do it.
• Harirs is a traditional recipe that is usually passed through families. So there are many harira recipes as there are families in Morocco. It is a very tasty recipe that can be adapted to your own palate.
• Thickener must be lump free, so I’ve mixed it well then strained through a fine mesh to make sure.
• If you would like to make this soup ahead do not add the vermicelli or the thickener. Cook everything and then freeze, when ready to use thaw and then continue with the recipe as is.

Harira name

Hareer means silk in Arabic so Harira refers to a soup that is rich and silky. And to finish it all off…nothing better than a generous squeeze of lemon. Harira is usually served with lemon wedges, dates and chebakia.

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Harira soup

Course: Soup

Cuisine: Mediterranean, Middle East, Moroccan

Prep Time: 10 minutes

Cook Time: 40 minutes

Servings: 6 servings

Calories: 223.2kcal

Author: Amira

A traditional Moroccan soup very popular during the holy month of Ramadan. A filling soup that is a whole meal by itself.

Print Recipe

Ingredients

• 3 (300g) Roma tomatoes.
• 1/4 cup olive oil.
• 1 Tablespoon ghee.
• 1 (150g) medium onion, finely chopped.
• 200 g lamb meat cut into small cubes. Note1
• 1/2 cup (20g) parsley. chopped
• 1/2 cup (15g) cilantro. chopped
• 1/2 cup (10g) celery leaves. chopped
• 1/4 teaspoon ground cinnamon.
• 1/2 teaspoon ground ginger.
• 1/2 teaspoon turmeric.
• 1/2 teaspoon black pepper
• 1 teaspoon salt or to taste.
• 1/3 cup (50g) dry chickpeas. soaked in water and a pinch of baking soda overnight.
• 1/3 cup lentils.
• 2 Tablespoons tomato paste.
• 1/4 cup (25g) vermicelli pasta. Note2
• 3 Tablespoons flour.
• Boiled water I have used 2 liter.

Instructions

• Peel the tomatoes. Tomatoes are traditionally lightly boiled and then peeled. Puree the tomatoes with your food processor.
• In a deep pot, add olive oil, ghee, and onion. Sauté onion for just 1 minute and make sure not to brown it. Add the meat if using and cook for two minutes. Note3
• Add the pureed tomatoes, spices, and all the fresh herbs. Mix everything together.
• Drain and rinse the chickpeas then add to the pot, cover with hot water. Cook for 20 minutes.
• Add lentils, check for water level and add more if needed.
• Cover the pot and cook for 10-15 more minutes.
• Dilute tomato paste with some water to dissolve it a bit.
• Pour in tomato paste and vermicelli, cover, and cook for 5 more minutes. Make sure to check the water level on every step.
• Make the thickener (tedouira) by mixing flour with a little water then pour the mixture in. Mix everything well together and check the consistency of the soup. You can thicken it more using more flour if you would like to.
• Enjoy with lemon wedges on the side.

Notes

Note1: You can use beef, chicken, bones or skip the meat altogether.

Note2: You can also use rice.

Note3: Onions for harira should not be browned so it is cooked briefly before adding the meat.

Please check the nutrition disclaimer policy.

Nutrition

Calories: 223.2kcal | Carbohydrates: 15.5g | Protein: 10.1g | Fat: 14.1g | Saturated Fat: 3.6g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 7.4g | Cholesterol: 26.7mg | Sodium: 144.6mg | Potassium: 388.2mg | Sugar: 3.4g

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