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Soups

Harira

The Quirky Foodster Team

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20 minutes
Prep
1 hour
Cook
6
Servings

Ingredients

  • 400 g (14 oz) halal lamb or beef, cut into small cubes
  • 2 tbsp olive oil
  • 1 large onion, finely diced
  • 3 celery stalks, finely diced
  • 3 garlic cloves, minced
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1/2 tsp ground black pepper
  • 800 g (28 oz) tinned chopped tomatoes
  • 2 tbsp tomato paste
  • 1.5 litres (6 cups) water or halal chicken stock
  • 200 g (1 cup) brown or green lentils, rinsed
  • 400 g (1 tin) chickpeas, drained
  • 3 tbsp flour
  • 100 g (1/2 cup) vermicelli noodles (optional)
  • 40 g (1/4 cup) fresh coriander, chopped
  • 40 g (1/4 cup) fresh parsley, chopped
  • Lemon wedges, to serve

Method

  1. Heat the olive oil in a large pot over medium heat. Brown the meat for 6-8 minutes.
  2. Add the onion and celery, cooking for 5 minutes until softened. Stir in the garlic, ginger, turmeric, cinnamon and pepper, cooking for 1 minute.
  3. Add the chopped tomatoes, tomato paste and water or stock. Bring to a boil, then reduce heat and simmer covered for 25 minutes.
  4. Add the lentils and chickpeas, and simmer for a further 20 minutes until the meat and lentils are tender.
  5. Whisk the flour with 150 ml (2/3 cup) cold water until smooth (the tedouira), then stir gradually into the simmering soup to thicken it. Simmer for 5 more minutes, stirring occasionally.
  6. Add the vermicelli, if using, and cook for a further 5 minutes.
  7. Stir in the coriander and parsley. Serve hot with lemon wedges.

Introduction: Harira is Morocco's most celebrated soup, traditionally used to break the daily fast during Ramadan.

Cultural Background: Harira is Morocco's most celebrated soup, traditionally used to break the daily fast during Ramadan. Rich
with halal lamb or beef, lentils, chickpeas and tomatoes, and thickened with a flour-and-water mixture
called 'tedouira', it is deeply warming and nourishing after a day of fasting. Outside Ramadan it remains a
popular starter and winter comfort food across Morocco, Algeria and Tunisia, often finished with a squeeze
of lemon and fresh herbs.

Tips: Whisk the flour and water mixture thoroughly before adding, to avoid lumps in the soup. Harira thickens further as it sits, so add a splash of water when reheating if needed. For a smokier flavour, toast the ground spices briefly in the pot before adding liquid.

Variations: Make a vegetarian harira by omitting the meat and using vegetable stock, adding extra chickpeas and lentils for protein. Add dried apricots for a subtle sweetness, as done in some Moroccan households. Stir in beaten egg at the end for extra richness, a common household variation.

Storage: Store in an airtight container in the refrigerator for up to 4 days. Freezes well for up to 2 months (without
vermicelli).

Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or stock to loosen, stirring
occasionally.

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