Moroccan Harira
A warm, comforting Moroccan soup made with tomatoes, lentils, chickpeas, fresh herbs, and delicate spices. Harira is rich, hearty, and nourishing, traditionally served with dates and chebakia. Its velvety texture and aromatic flavor make it a beloved classic.
Ingredients
Base
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 celery sticks, chopped
- 1 handful fresh parsley, chopped
- 1 handful fresh cilantro, chopped
- 150 g (5 oz) meat (beef or lamb), small cubes (optional)
Legumes
- ½ cup lentils, rinsed
- ½ cup chickpeas, soaked overnight (or canned, drained)
Tomato & Seasoning
- 2 large tomatoes, blended (or 1 cup tomato puree)
- 2 tbsp tomato paste
- 1 tsp ginger
- 1 tsp turmeric
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp cinnamon (optional)
- Salt to taste
Liquids
1.5 liters (6 cups) water or broth
Thickener (Tedouira)
- 3 tbsp flour
- 1 cup water
- Mix until smooth
Add ins
- 1 handful vermicelli (optional)
- Lemon wedges for serving
Instructions
Prepare the base
- Heat olive oil in a large pot.
- Add onion and celery; sauté 3–4 minutes.
- Add parsley, cilantro, and meat (if using).
- Cook for 5 minutes until lightly browned.
Add legumes & tomatoes
- Add lentils and chickpeas.
- Stir in blended tomatoes and tomato paste.
- Add ginger, turmeric, black pepper, paprika, cinnamon, and salt.
- Pour in water or broth.
- Bring to a boil, then simmer 30 minutes (longer if using dry chickpeas).
Thicken the soup
- Add vermicelli during the last 10 minutes of cooking.
- Pour the flour-water mixture (tedouira) slowly while stirring.
- Simmer another 5–10 minutes until thick and silky.
Taste & Finish
- Adjust salt and spices.
- Add a squeeze of lemon when serving.
Small Notes :
- For a richer flavor, simmer longer.
- You can skip meat for a vegetarian version.
- Add more water if the soup becomes too thick.
- Cinnamon is optional but traditional in some regions.
- Serve with lemon it brightens the whole dish.
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