MoroccanMoroccan Harira
A thick Moroccan soup of lamb, lentils, chickpeas and tomato with ginger, turmeric and plenty of fresh herbs, made silky with a little flour. The soup that breaks the fast in Ramadan.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Saucepan or pot, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Browning
11 minutesMedium heatHeat the olive oil in a large pot and brown the lamb for 5 minutes. Add the chopped onion and celery and cook for 5 minutes.
Success cueBrowned lamb and soft onion.
- 02
Tomato base
6 minutesMedium heatAdd the ginger, turmeric, cinnamon, black pepper, half of the cilantro and parsley, the grated tomatoes and tomato paste and cook for 5 minutes.
Success cueA thick, fragrant red base.
- 03
Lentils
42 minutesGentle simmerAdd the rinsed brown lentils and 2 liters of the water, bring to a boil, then cover and simmer for 40 minutes.
Success cueSoft lentils and tender lamb.
- 04
Chickpeas
11 minutesGentle simmerAdd the chickpeas and vermicelli and simmer for 10 minutes.
Success cueSoft vermicelli through the soup.
- 05
Thickening
6 minutesGentle simmerWhisk the flour with the rest of the water until smooth and pour it into the soup in a thin stream, stirring, then simmer for 5 minutes until silky.
Success cueA silky soup that coats the spoon.
Watch outPour the flour mixture slowly and stir, or lumps form.
- 06
Finishing
2 minutesStir in the rest of the herbs, the salt and the lemon juice and serve.
Success cueBright green herbs through the soup.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
The flour and water added at the end, called tedouira, gives harira its silky body.
- • Use canned chickpeas to save the overnight soak.
- • Harira thickens as it stands; loosen it with hot water when reheating.
Common mistakes
- • Adding the vermicelli too early, so it dissolves.
- • Pouring in the flour mixture all at once, which makes lumps.
Serving ideasServe hot with dates, lemon wedges and bread.
Potential allergens
Wheat / gluten, Celery
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I make it vegetarian?
Yes. Leave out the lamb and add 1 extra cup of lentils and a spoon of smoked paprika.
What is harira served with in Ramadan?
Dates, hard-boiled eggs and chebakia, a sesame and honey pastry.
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