Harira is a traditional Moroccan soup, rich in flavor and hearty enough to be a meal in itself. It’s commonly served during Ramadan to break the fast, but it’s enjoyed year-round. Harira is made with a base of tomatoes, lentils, chickpeas, and a variety of aromatic spices.
Ingredients:
For the Soup Base:
- 1/2 pound (250g) lamb or beef, cut into small pieces
- 1 large onion, finely chopped
- 3 tomatoes, peeled and pureed
- 1/2 cup (100g) dried chickpeas, soaked overnight
- 1/2 cup (100g) green lentils
- 1/4 cup (30g) fresh parsley, chopped
- 1/4 cup (30g) fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon saffron threads (optional)
- Salt to taste
- 8 cups (2 liters) water or beef broth
For the Thickening Mixture:
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (60ml) water
For the Final Touches:
- 1/2 cup (100g) vermicelli noodles or small pasta
- 1 lemon, cut into wedges
- Additional fresh cilantro, chopped
Instructions:
1. Prepare the Soup Base:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add the lamb or beef pieces and brown on all sides for about 10 minutes.
- Stir in the turmeric, ginger, cinnamon, cumin, black pepper, and saffron (if using). Cook for 2 minutes to release the aromas of the spices.
- Add the pureed tomatoes, tomato paste, chopped parsley, and cilantro. Stir to combine.
- Add the soaked and drained chickpeas, lentils, and water or beef broth. Stir well.
2. Cook the Soup:
- Bring the soup to a boil, then reduce the heat to low and cover the pot.
- Simmer the soup for about 1 to 1.5 hours, or until the chickpeas and lentils are tender, and the meat is cooked through.
3. Prepare the Thickening Mixture:
- While the soup is simmering, mix the flour with water in a small bowl until smooth. This will be used to thicken the soup.
4. Thicken the Soup:
- Once the chickpeas and lentils are cooked, slowly add the flour mixture to the soup while stirring continuously to avoid lumps.
- Add the vermicelli noodles and continue cooking for another 10-15 minutes, until the noodles are tender and the soup has thickened.
5. Serve:
- Taste the soup and adjust seasoning with salt if needed.
- Serve hot, garnished with fresh chopped cilantro.
- Offer lemon wedges on the side, allowing each person to squeeze fresh lemon juice into their bowl for a bright, tangy flavor.
Tips:
- Vegetarian Option: To make a vegetarian version, simply omit the meat and use vegetable broth instead of beef broth.
- Advance Preparation: Harira tastes even better the next day as the flavors meld together. You can make it ahead and reheat it gently before serving.
- Freezing: Harira freezes well, making it a great option for meal prep.
Enjoy your Authentic Moroccan Harira Soup—a comforting, flavorful dish that’s perfect for any occasion!