Description
Moroccan Harira is a traditional, hearty soup packed with tender beef or lamb, aromatic spices, fresh herbs, and nourishing lentils and chickpeas. Perfect for chilly days, this flavorful dish combines a rich tomato base with warming turmeric, ginger, and cinnamon, offering an authentic taste of Moroccan cuisine. Served hot and often accompanied by warm bread, Harira is both comforting and nutritious.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
Spices and Seasonings
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
- Salt to taste
Protein and Legumes
- 250g boneless beef or lamb, diced
- 1 cup canned chickpeas, rinsed and drained
- 1/2 cup red lentils, rinsed
Tomato and Liquid
- 2 cups canned crushed tomatoes
- 2 tablespoons tomato paste
- 6 cups water or beef broth
Thickening and Finishing
- 2 tablespoons flour (mixed with water)
- 2 tablespoons lemon juice
Instructions
- Heat the oil: In a large pot over medium heat, warm the olive oil until shimmering.
- Sauté aromatics: Add the finely chopped onions, celery, cilantro, and parsley to the pot. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Add spices: Stir in ground turmeric, ground ginger, cinnamon, black pepper, and salt. Cook for 1-2 minutes to allow the spices to release their aromas.
- Brown the meat: Add the diced beef or lamb to the pot and brown lightly on all sides, about 5 minutes, enhancing the soup’s depth of flavor.
- Incorporate tomato and legumes: Mix in the crushed tomatoes, tomato paste, rinsed chickpeas, red lentils, and pour in the water or beef broth. Stir well to combine and bring the mixture to a boil.
- Simmer: Reduce the heat to low and let the soup simmer uncovered for 35 to 40 minutes, or until the meat and lentils are tender, stirring occasionally to prevent sticking.
- Thicken the soup: Slowly stir in the flour mixed with water to avoid lumps. Continue to simmer for another 5 minutes until the soup thickens slightly.
- Add lemon juice and adjust seasoning: Stir in the lemon juice to brighten flavors, then taste and adjust salt and pepper as needed.
- Serve: Ladle the hot Harira into bowls, garnish with additional chopped fresh cilantro if desired, and serve warm with crusty bread on the side.
Notes
- For a vegetarian version, omit the meat and use vegetable broth instead of beef broth.
- You can prepare Harira a day ahead; flavors deepen and improve after resting overnight.
- If you prefer a thicker soup, increase the amount of flour slightly or let it simmer longer to reduce liquid.
- Adjust the lemon juice according to your taste preference for acidity.
- This soup freezes well; store in airtight containers and reheat thoroughly before serving.
