Harira Djazairia (Algerian-Style Harira) (ةيرئازج ةريرح)
The Quirky Foodster Team
Ingredients
- Lamb or beef, small cubes — 250 g (9 oz)
- Onion, chopped — 150 g (1 medium)
- Celery, chopped — 50 g (1/2 cup)
- Brown lentils — 100 g (1/2 cup)
- Chickpeas, cooked — 150 g (3/4 cup)
- Tomato paste — 40 g (3 tbsp)
- Chopped tomatoes — 200 g (3/4 cup)
- Flour — 30 g (3 tbsp)
- Water — 1.8 L (7 1/2 cups)
- Fresh coriander and parsley, chopped — 20 g (1/3 cup)
- Salt — 8 g (1 1/2 tsp)
Method
- Brown the meat with onion and celery in a large pot.
- Add tomato paste, chopped tomatoes, lentils, chickpeas, salt and most of the water; bring to a boil.
- Reduce heat and simmer covered for 40-45 minutes until the lentils and meat are tender.
- Whisk the flour with a small amount of cold water until smooth, then stir into the soup to thicken.
- Simmer for a further 5-8 minutes, stirring occasionally.
- Stir in fresh coriander and parsley just before serving.
Introduction: A hearty, tomato-based soup of lentils, chickpeas and small pieces of meat, thickened with a flour and water mixture and brightened with fresh herbs.
Cultural Background: Harira is shared across the Maghreb, with the Algerian version distinguished by its own balance of lentils, chickpeas and herbs, central to Ramadan iftar meals across the country.
Tips: Whisking the flour slurry smooth before adding prevents lumps in the finished soup. Simmer gently once the flour is added, stirring occasionally to avoid sticking.
Variations: Add a squeeze of lemon just before serving for brightness. Some households add a handful of broken vermicelli in the final few minutes.
Vegetarian/Vegan: For a vegetarian version, omit the meat and use vegetable stock; the lentils and chickpeas provide plenty of heartiness on their own.
Serving Suggestions: Serve hot with dates and boiled eggs, in the classic Ramadan iftar tradition.
Storage: Refrigerate for up to 3 days; the soup thickens further as it sits.
Reheating: Reheat on the stovetop with a splash of water to loosen, stirring occasionally.
Nutrition: 280 kcal | Protein 17g | Carbs 32g | Fat 9g
FAQs:
Q: How is Algerian harira different from Moroccan harira?
A: The Algerian version tends to be simpler in spicing and often omits the egg- ribbon finish common in some Moroccan versions, though both share a lentil- chickpea-tomato base.
Q: Can this be made ahead?
A: Yes, it keeps and reheats well, and many find the flavour improves the next day.
- Lamb or beef, small cubes — 250 g (9 oz)
- Onion, chopped — 150 g (1 medium)
- Celery, chopped — 50 g (1/2 cup)
- Brown lentils — 100 g (1/2 cup)
- Chickpeas, cooked — 150 g (3/4 cup)
- Tomato paste — 40 g (3 tbsp)
- Chopped tomatoes — 200 g (3/4 cup)
- Flour — 30 g (3 tbsp)
- Water — 1.8 L (7 1/2 cups)
- Fresh coriander and parsley, chopped — 20 g (1/3 cup)
- Salt — 8 g (1 1/2 tsp)
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