Harira

Name: Harira
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 300 g lamb/beef (small dice); 200 chickpeas + brown/green lentils; 1 kg tomatoes (puréed); celery, onion, coriander, parsley; vermicelli or broken rice; ginger, turmeric, pepper, cinnamon, saffron; flour or beaten egg (tedouira); lemon + dates to serve

Morocco's defining Ramadan soup: a velvety tomato-and-lentil-and-chickpea broth thickened with a flour-and-herb tedouira, fragrant with celery and coriander — the bowl that breaks the fast across the country.

2 hr · Serves 8 · Medium

Recipe by Halal Gourmet Editorial Team

Ingredients

Base

300 glamb/beef (small dice), zabiha; optional (optional)
200 chickpeas + brown/green lentils
1 kgtomatoes (puréed)
celery, onion, coriander, parsley
vermicelli or broken rice (optional)

Spice

ginger, turmeric, pepper, cinnamon, saffron

Finish

flour or beaten egg (tedouira)

Serve

lemon + dates to serve

Method

Start cooking mode

Time: Prep 30 min · Cook 90 min · 120 min total
Difficulty: medium

1
Simmer meat (if using), chickpeas, onion, celery, and spices into a base.
40 min
2
Add puréed tomato and lentils; cook down to a rich broth.
30 min
3
Whisk a flour-water tedouira and stream in, stirring, to silken and thicken; add herbs and vermicelli; finish with lemon.
20 min