Harira – Traditional Moroccan Soup
A symbol of Ramadan, Harira is a comforting and nourishing soup made with tomatoes, lentils, chickpeas, meat, and vermicelli. It’s fragranced with a delicate blend of spices and fresh herbs. Every spoonful is a journey to Morocco.
- DIFFICULTY: Medium
- 1h15
Ingredients
- 200g of beef or lamb (cut into small pieces)
- 3 ripe tomatoes (grated or blended)
- 1 grated onion
- 2 crushed garlic cloves
- 1 bowl of chickpeas (soaked overnight)
- 1/2 bowl of lentils
- 1 bunch of coriander and celery (finely chopped)
- 1 tbsp of tomato paste
- 1 tsp of turmeric
- Salt, pepper, ginger to taste
- 1/2 glass of fine vermicelli
- 2 tbsp of flour (diluted in a bit of water)
- 2 tbsp of olive oil
Method
In a large pot, sauté the onion and garlic in olive oil. Add the meat and let it brown slightly. Stir in the grated tomatoes, tomato paste, drained chickpeas, lentils, spices (turmeric, ginger, salt, pepper), and chopped herbs.
Cover with about 1.5 liters of water and cook over medium heat for 45–50 minutes until the legumes are tender and the meat is cooked. Add the diluted flour mixture while stirring continuously to avoid lumps. Add the vermicelli and cook for another 10 minutes. Adjust seasoning if needed. Serve hot with dates, homemade bread, and a squeeze of lemon juice.
