Harira is one of Morocco’s most beloved soups. It is especially popular during Ramadan, but Moroccan families enjoy it throughout the year. It combines tomatoes, lentils, chickpeas, herbs, spices, and a light flour mixture to create a rich, comforting soup.

🥕 Ingredients

For the soup

• 250 g beef or lamb, cut into small pieces
• 150 g chickpeas, soaked overnight
• 100 g lentils
• 3–4 ripe tomatoes, blended
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• A handful of fresh coriander
• A handful of fresh parsley
• 2 tablespoons tomato paste
• 1 teaspoon ginger
• 1 teaspoon turmeric
• ½ teaspoon black pepper
• Salt, to taste
• 2 tablespoons olive oil
• 1.5–2 litres of water or broth
• 50–70 g vermicelli or small pasta

For thickening

• 2–3 tablespoons flour
• About 250 ml cold water

👨‍🍳 How to Prepare Harira

1. Prepare the base

Heat the olive oil in a large pot. Add the onion, celery, coriander, and parsley.

Cook gently for a few minutes until the onion becomes soft.

2. Add the meat and spices

Add the meat, ginger, turmeric, black pepper, and salt.

Stir everything together and cook for a few minutes so the flavors develop.

3. Add tomatoes and legumes

Add the blended tomatoes, tomato paste, chickpeas, and lentils.

Pour in the water or broth and bring everything to a boil.

4. Simmer slowly

Reduce the heat, cover the pot, and simmer until the meat, chickpeas, and lentils are tender.

This usually takes around 45–60 minutes, depending on the ingredients.

5. Add the vermicelli

Add the vermicelli or small pasta and cook for another 5–10 minutes.

6. Prepare the thickener

Mix the flour with cold water in a separate bowl until completely smooth.

Slowly pour this mixture into the soup while stirring continuously.

7. Finish cooking

Let the harira simmer gently for another 10–15 minutes, stirring occasionally.

The soup should become slightly thick and silky, but it shouldn’t be overly thick.

8. Taste and serve

Taste and adjust the salt and spices.

Serve the harira hot, traditionally accompanied by dates, Moroccan pastries, or chebakia.