Harira is one of my favorite Moroccan soups. Harira is a popular soup that is made with tomatoes, chickpeas, lentils, and spices.
This fragrant soup is often eaten during the Muslim holy month of Ramadan, as it is a hearty meal that provides sustenance during the long hours of fasting.
During my Ramadan days at home, I used to love the smell of my mom’s Harira simmering on the stove and the way the house would fill with its warmth and aroma.
Today, I’m sharing my mom’s Harira recipe with you. I hope you enjoy it as much as I do!
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What is Harira?
Harira is considered the national soup of Moroccan and it’s usually included in the top 10 dishes to try in Morocco. It’s hearty that is traditionally made with tomatoes (lots of tomatoes), chickpeas, lentils, and aromatic spices.
The soup can also include small cut pieces of meat, such as lamb or chicken. Harira is usually served as a main course in the holy month of Ramadan accompanied by Chebbakia (Moroccan fried sweets)dates.
Harira soup is also a year-round dish that can be served on the side with many other Moroccan dishes like pastilla, tagines, and grilled meat.
Harira health benefits
Harira is not only delicious but it is also packed with nutrients and antioxidants. Tomatoes are a great source of lycopene, which has been shown to reduce the risk of cancer.
Chickpeas and lentils are both excellent sources of protein and fiber. Harira is also a good source of iron, potassium, and magnesium.
Harira Ingredients
Chickpeas: They are the key ingredient in Harira. They provide thickening and creaminess to the soup but they also give Harira its distinct flavor.
Lentils: Harira would not be Harira without lentils. They also help thicken the soup and give it a nutty flavor.
Fresh herbs: Cilantro, parsley, celery, finely chopped.
Onions: Grated or processed in a food processor. This gives Harira a smooth texture.
Tomatoes: Fresh tomatoes are the best but you can use canned tomatoes as well.
Seasoning spices: cumin, paprika, turmeric, salt, pepper, saffron, cinnamon
Meat, chicken, or bones (optional): I like to use lamb. You can also use chicken or beef. If you are using bones make sure to remove any brown bits, as this can make the soup bitter.
Smen: Smen is a type of clarified butter that is used in Moroccan cuisine. You can use butter instead.
Tomato paste: This adds a little bit of sweetness, color, and thickness to Harira.
flour: This is used to thicken the soup. Harira should be thick, not watery.
and finally
water
Harira Recipe
Unlike many Harira recipes out there, my mom’s Harira recipe is pretty straightforward and not too complicated. The ingredients are simple and easy to find.
Enjoy your Moroccan Harira soup with some bread on the side. It can be eaten as a main meal or as a starter. Harira is also a great soup to break the fast during Ramadan.
Easy Moroccan Harira Soup
Equipment
- Pressure cooker
Ingredients
For the Base:
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 ripe tomatoes blended or grated
- 2 tbsp tomato paste
- 1 cup cooked or canned chickpeas peeled
- 1/2 cup dried lentils
- 250 g beef or lamb cut into small pieces (optional)
- 1/2 cup celery finely chopped
- 1/2 cup fresh parsley chopped
- 1/2 cup fresh cilantro chopped
- 1 tsp ground ginger
- 1 tsp turmeric
- 1/2 tsp cinnamon optional but recommended
- 1 tsp black pepper
- 1 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp ground cumin optional for extra flavor
- 6 cups water or broth
For Thickening & Final Touch:
- 1/2 cup vermicelli noodles sheariya
- 3 tbsp flour mixed with 1/2 cup water for thickening
- 1 egg lightly beaten (optional, for a silky texture)
- Juice of 1/2 lemon
Instructions
Sauté the Aromatics:
- In a large pot, heat olive oil over medium heat.
- Add chopped onions and cook until soft.
- Stir in the meat (if using) and let it brown for a few minutes.
Build the Base:
- Add blended tomatoes, tomato paste, celery, parsley, cilantro, chickpeas, lentils, and all the spices.
- Stir well and pour in water or broth.
- Bring to a boil, then lower heat and simmer for 45-60 minutes until the lentils are tender and the flavors develop.
Thicken the Soup:
- In a bowl, mix the flour with water to make a smooth slurry.
- Slowly pour it into the soup while stirring constantly.
- Let it simmer for another 10 minutes until it thickens.
Final Touches:
- Add the vermicelli and let it cook for 5 minutes (optional)
- If using an egg, drizzle it slowly into the soup while stirring. (optional)
- Finish with a squeeze of lemon juice for extra freshness.
Notes
- Meat Options: You can use beef, or lamb, or make it vegetarian by skipping the meat.
- Chickpeas Prep: If using dried chickpeas, soak them overnight and cook separately before adding them to the soup. Canned chickpeas work fine but rinse them well.
- Flour Thickener Alternative: Instead of flour, you can use cornstarch.
- Vermicelli Substitutes: If you don’t have vermicelli, skip it.
- Make-Ahead & Storage: Store in the fridge for 3-4 days.
- Serving Suggestion: Traditionally enjoyed with dates, lemon wedges, and Chebbakia (famous Moroccan pastry).
