Moroccan Harira Soup (Harira)
حريرة HariraSay it: hah-REE-rah
Harira is the soup that fills Moroccan tables at sunset during Ramadan, and throughout the year in snack stalls and family kitchens. Tomatoes, lentils and chickpeas simmer with lamb, celery and a generous handful of herbs until everything is soft and the broth turns deep red. A whisked flour slurry gives it its signature velvety body, while ginger, turmeric and a little cinnamon keep it warm rather than hot. Ladled with lemon, it is comforting, faintly tart and utterly satisfying.
Moroccan Harira Soup (Harira)
حريرة, Harira
Pronounced hah-REE-rah
- Serves
- 6
- Prep
- 20 min
- Cook
- 1 hr 20 min
- Total
- 1 hr 40 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, celery. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Meat and base
Soup
Spices and herbs
Thickener and finish
Method
Heat the olive oil in a large heavy pot over medium-high heat. Add the meat and brown it on all sides, about 6-8 minutes, until the pieces are deeply colored at the edges.
Stir in the onion and celery and cook for 5 minutes, until softened and translucent. Add the ginger, turmeric, cinnamon, pepper and half of the cilantro and parsley, and cook 1 minute more, until fragrant.
Add the grated tomatoes and tomato paste. Cook, stirring often, for 10-12 minutes, until the mixture darkens, thickens and the raw tomato smell is gone.
Pour in the water, then add the lentils and drained chickpeas. Bring to a boil, lower to a gentle simmer, cover partly and cook for 50-60 minutes, until the lentils and chickpeas are completely tender and the meat is soft.
Whisk the flour into the 1 cup (240 ml) cold water until completely smooth. Pour it into the simmering soup in a thin stream, stirring constantly so no lumps form.
Simmer uncovered for 10 minutes, stirring now and then, until the soup is thick enough to lightly coat a spoon. If using the vermicelli, add it now and cook 6-8 minutes more, until tender.
Stir in the remaining cilantro and parsley and the lemon juice. Taste and adjust the salt, then take the pot off the heat and let it sit 5 minutes, during which it will thicken a little more.
Ladle into deep bowls and serve with lemon wedges on the side.
Regional variants
Many families swap the vermicelli for a small handful of rice, and some crack a beaten egg into the pot at the very end for a richer body. A meatless version leaves out the lamb and uses vegetable stock, keeping the same spices and thickener.
Cook's notes
- Soak the chickpeas overnight so they cook in the same time as the lentils; if you use canned chickpeas, add them in the last 20 minutes so they hold their shape.
- Whisk the flour slurry again just before pouring and keep the soup at a bare simmer, stirring, so it thickens smoothly without lumps.
- Harira firms up considerably as it stands and cools; loosen each portion with a splash of hot water when reheating.
Serve with
Dates, hard-boiled eggs and chebakia (sesame-honey cookies), with warm khobz bread and lemon wedges.
Make ahead and storage
Keeps 3 days in the refrigerator and freezes well for up to 2 months; reheat gently and thin with hot water, as it thickens when cold.
