Moroccan Harira
The Moroccan Ramadan soup: lamb, lentils, chickpeas, tomatoes, and fresh herbs, thickened with flour.
In Morocco, harira breaks the Ramadan fast, served with dates and chebakia. This nourishing soup brings together meat, lentils, chickpeas, tomatoes, and a bouquet of cilantro and parsley. Its velvety texture comes from the tedouira, a mixture of flour and water added at the end of cooking.
Dairy-freeHalal
Step-by-step method
0 / 5 steps done-
Heat the olive oil in a large Dutch oven and sauté the lamb, onion, and celery for 10 minutes, stirring. Add the turmeric, ginger, cinnamon, and pepper, and stir for 1 minute.
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Add the crushed tomatoes, tomato paste, lentils, half of the cilantro and parsley, then 2 liters of water.
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Bring to a boil, cover, and simmer for 45 minutes over low heat, until the meat and lentils are tender.
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Add the chickpeas, vermicelli, and salt, and cook for 10 minutes.
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Whisk the flour into 200 ml of cold water. Pour it in a thin stream into the soup while stirring constantly and let it thicken for 5 minutes over low heat. Add the remaining herbs and serve with lemon wedges.
Nutrition 315 kcal
of which sugars 6 g • of which saturated 3 g
Per serving, approximate values.
Allergens
Wheat (gluten)
Always check the labels of the products you buy.
Tips and variations
- Vegetarian: omit the lamb and use vegetable broth; increase the lentils to 150 g.
- With beef: replace the lamb with diced stewing beef.
- Thicker: add a handful of rice instead of vermicelli.
Storing and reheating
Keeps for 4 days in the refrigerator and 3 months in the freezer. It thickens a lot as it cools: thin it out with hot water when reheating.
Equipment
Large Dutch oven, whisk, small bowl
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Questions
Can harira be made ahead of time?
Yes, it is even better the next day. Just add the vermicelli when reheating so they don't swell too much.
What should I serve with harira?
Traditionally with dates, hard-boiled eggs, lemon wedges, and chebakia (honey cookies).
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