Harira Soup
Struggling to get Harira Soup just right? Learn the best tips, spices, and cooking techniques to make this Moroccan classic perfect every time! Try it now!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 celery stalks diced
- 1 small bunch fresh cilantro chopped
- 1 small bunch fresh parsley chopped
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon ground paprika
- 1 cup lentils green or brown, rinsed
- 1/2 cup dried chickpeas soaked overnight or canned
- 1/2 cup short-grain rice or broken vermicelli
- 1/2 pound 225g stewing beef or lamb, diced
- 5 cups water or low-sodium beef broth
- 2 large ripe tomatoes peeled and grated or 1 cup canned crushed tomatoes
- 2 tablespoons tomato paste
- Juice of 1/2 lemon optional
Instructions
- Sauté Aromatics:
- Heat olive oil in a large pot over medium heat. Add chopped onion and celery. Sauté for 5 minutes until softened.
- Add Herbs & Spices:
- Stir in chopped cilantro and parsley. Add ginger, cinnamon, turmeric, paprika, black pepper, and salt. Cook for 2 more minutes to release the aromas.
- Add Meat:
- Add diced beef or lamb. Sear for 4–5 minutes, turning occasionally until lightly browned.
- Incorporate Tomatoes:
- Stir in grated tomatoes and tomato paste. Let simmer for 5 minutes, allowing flavors to meld.
- Add Legumes and Liquid:
- Add chickpeas, lentils, and water or broth. Stir to combine. Bring to a boil, then lower to a simmer. Cover and cook for 45–50 minutes, or until meat and legumes are tender.
- Add Rice or Vermicelli:
- Stir in the rice or vermicelli and simmer uncovered for another 15 minutes until fully cooked.
- Final Touches:
- Adjust salt if needed. Add lemon juice for brightness, if desired. Remove from heat.
- Serve:
- Ladle into bowls and serve hot, optionally garnished with fresh parsley or a wedge of lemon.
Notes
- Make it vegetarian: Skip the meat and use vegetable broth. Add extra chickpeas or lentils for a hearty, plant-based version.
- Use canned chickpeas to save time if you don’t have pre-soaked dried ones. Add them in the last 20 minutes of cooking.
- For a smoother texture, blend a small portion of the soup (about 1–2 cups) and return it to the pot. This thickens the broth naturally.
- Adjust thickness: If the soup is too thick, add a bit more water or broth to loosen it. If it’s too thin, simmer uncovered a little longer.
- Freezes well: Harira stores beautifully. Let it cool completely, then freeze in portions for up to 3 months.
- Perfect for Ramadan: This soup is traditionally served to break the fast during Ramadan thanks to its nourishing ingredients and comforting warmth.
- Spice level: Not spicy, but warming. Add a pinch of cayenne pepper or harissa if you prefer heat.
- Serving suggestions: Serve with lemon wedges, crusty bread, or traditional Moroccan dates for a full meal experience.
