Moroccan Harira Base

A broth base of tomato, lentils, chickpeas, and a warming spice mix, traditionally thickened with a flour-and-water slurry (tedouira) stirred in near the end of cooking.

Flavor Profile

Warmly spiced and tangy from tomato, hearty from the legumes, with a silky thickened texture.

Culinary Uses

Base for harira soup, traditionally eaten to break the daily fast during Ramadan, served with dates and chebakia.

Regional Variations

Some families use smen (aged, fermented butter) for extra depth; the tedouira thickening technique is considered essential by purists but omitted in thinner modern versions.

Storage

Refrigerate 4–5 days; freezes well for a couple of months.