Harira, a robustly seasoned tomato-based soup with chickpeas and lentils, is a famous Moroccan dish year-round. This traditional recipe gains special significance during Ramadan when it becomes a staple for breaking the fast.

The Essence of Harira

Harira is a beloved Moroccan soup featuring tomatoes, lentils, and chickpeas. Its fragrant and zesty seasoning makes it a must-try in Moroccan cuisine, whether enjoyed at home, in restaurants or as street food.

Harira’s Texture and Tradition

The name “harira,” derived from the Arabic word for silk, alludes to the soup’s texture after thickening with either eggs or a tedouira (flour and water mixture). The tedouira, sometimes fermented, contributes to the unique consistency of the soup.

Harira: A Symbol of Ramadan Traditions

While harira is prepared throughout the year, it holds a special place during Ramadan. Often served alongside other traditional foods, it completes the iftar (breaking the fast) meal. Many Moroccans consider a Ramadan meal incomplete without harira on the table.

Variations and Ingredients of Harira

Harira recipes vary widely among families. Meat, such as beef, lamb, or chicken, is commonly added for flavor, but a vegetarian version is also popular. The seasoning and thickness preferences range from light and mild to a hearty, zesty meal-in-a-bowl.

Preparation Tips for the Moroccan Harira

While prep work for harira can be extensive, much of it can be done in advance and frozen for convenient cooking later. Consider tackling the prep work ahead, especially if you plan to make harira regularly, such as during Ramadan.

Batch Cooking and Freezing

For efficiency, make a large batch of harira and portion it out for freezing before thickening. Avoid adding rice initially, as it can change in texture. Add broken vermicelli during reheating and thickening after defrosting.

Accompanying Delight

Many Moroccans enjoy dates as a delightful accompaniment to the rich flavors of harira.

Moroccan Harira Recipe

Enjoy the authentic flavors of Moroccan cuisine with this hearty Harira recipe—a zesty tomato soup enriched with chickpeas and lentils. Whether prepared for a special occasion or part of your regular menu, this dish offers a delightful taste of Morocco.

Total Time: 2 hrs 15 mins

Prep Time: 45 mins

Cook Time: 1 hr 30 mins

Ingredients:

– 8 oz. lamb, beef, or chicken, diced

– 3 tbsp vegetable or olive oil

– Several soup bones (optional)

– 2 lbs soft, ripe tomatoes (about 6 large)

– 1 handful dry chickpeas, soaked and peeled

– 2 handfuls dry green or brown lentils

– 1 large onion, grated

– 1 stalk celery (with leaves), chopped

– 1 small bunch flat-leaf parsley, finely chopped

– 1 small bunch cilantro, finely chopped

– 1 tbsp smen (optional)

– 1 tbsp salt

– 1 tbsp ginger

– 1.5 tsp black pepper

– 1 tsp ground cinnamon (optional; see notes)

– 1/2 tsp turmeric

– 3 tbsp tomato paste (combined with 1 or 2 cups water)

– 3 tbsp uncooked rice OR broken vermicelli

– 1 cup flour (combined with 2 cups water)

– Lemon wedges and cilantro (optional) for garnish

Equipment:

– Pressure cooker

– Stockpot

– Food processor

Cooking Method of Harira

Ahead of Time – Prep Ingredients:

1. Soak chickpeas overnight; drain and peel the next day.

2. Pick through lentils to remove stones and debris; set aside.

3. Stew tomatoes and pass them through a food mill or process in a food processor for a smooth puree.

4. Grate or process onion into a thick pulp.

5. Finely chop celery, parsley, and cilantro.

Make the Soup:

1. In a pressure cooker or stock pot, brown meat in oil. Add soup bones, peeled chickpeas, pureed tomatoes, grated onion, spices, smen (if using), and 3 cups of water. Cook under medium pressure for 25 minutes (or simmer for 50 to 60 minutes).

2. Add lentils, tomato paste mixture, chopped herbs, and 8.5 cups of water. Bring to a boil and cover.

3. For rice: Cook with medium pressure for 30 minutes (or simmer for 60 minutes), then add rice and continue cooking with pressure for another 15 minutes (or 30 minutes by simmering).

4. For vermicelli: Cook with pressure for 45 minutes (or simmer for 90 minutes) before stirring in broken vermicelli. Continue simmering until tender.

5. Adjust seasoning, then thicken the soup gradually with the tedouira (flour and water mixture).

6. Simmer for an additional 5 to 10 minutes, stirring occasionally and skimming off any foam.

7. Remove from heat and serve.

Notes:

– A skin may form on the soup as it cools; stir it back into the soup.

– When reheating, stir frequently to prevent lentils from sticking.

– Freeze soup before adding thickener, rice, or vermicelli for better texture.

– Cinnamon is optional; adjust according to personal preference.

– Lemon wedges and additional herbs can be served as garnish.

– Blend the flour and water tedouira ahead for a lump-free addition.

– For gluten-free harira, use cornstarch or another substitute to thicken.