How to Make the Perfect Harira Recipe – A Step-by-Step Guide

🥣 What is Harira? – A Traditional Moroccan Soup

Harira isn’t just a soup—it’s part of daily life in Morocco.
Whether served to break the fast during Ramadan or shared at a wedding, Harira brings comfort, nourishment, and connection.

This Moroccan soup begins with tomatoes and builds its flavor through lentils, chickpeas, and a warm blend of spices—think cinnamon, turmeric, and just a touch of saffron. Most families have their version, but they all share the same soul: a heartwarming bowl full of tradition.

🧾 According to TasteAtlas, Harira recipe is one of Morocco’s most iconic dishes—served in homes and street food stalls nationwide.

A well-prepared Harira recipe combines flavor, culture, and community. It’s a dish passed from generation to generation; every spoonful tells a story.

📌 1️⃣ The Cultural Significance of Harira – A Staple for Ramadan & Gatherings

In Morocco, Harira isn’t just food—it’s a ritual.
It’s the first dish served during Ramadan at Iftar (the evening meal after fasting), always paired with dates and Chebakia. As the sun sets and the call to prayer echoes, families come together, serving steaming bowls of Harira as the first shared moment of the evening meal. 

Making Harira is a shared task at home. In many families, the recipe is memorized, not written. It’s often passed down from mothers to daughters or between generations during cooking sessions that start early in the day.

Harira recipe is present at weddings, feasts, and street markets beyond Ramadan. From casual weekday meals to festive banquets, it symbolizes generosity and care.

📌 2️⃣  What Makes Harira Unique – More Than a Traditional Dish

For me, Harira brings comfort like no other dish.
The smell fills the kitchen before sundown, the taste that tells you Ramadan has truly begun. But beyond that, Harira is balanced, hearty, and deeply nourishing.

✔ Nutritious and filling – Lentils and chickpeas are rich in protein and fiber, satisfying Harira and healthy.
✔ Aromatic and rich – Moroccan spices give it depth without being heavy.
✔ Flexible and forgiving – Whether made with lamb, chicken, or kept vegetarian, every Harira recipe still feels authentic.
✔ Immune-boosting – Tomatoes, herbs, and saffron add antioxidants and vitamins.

👉 Want another traditional Moroccan dish to pair with Harira? Try our Moroccan Couscous Recipe.

📌 3️⃣ Regional Variations –  From Fez to the Sahara

Across Morocco, Harira recipe differ subtly, but each version reflects its region.

✔ Traditional Harira from Fez and Casablanca (Made with Slow-Cooked Meat)

Beef or lamb is simmered with tomatoes and lentils, resulting in a rich, slightly thicker broth.

✔ Urban/Modern (Vegetarian Harira)

Although it does not contain meat, it is still full of flavor thanks to harissa, chickpeas, and plenty of herbs. It’s popular in city homes and health-conscious kitchens.

✔ Casablanca-style (Harira Bidaoui)

Thicker texture, bolder use of tomato paste, and often includes orzo pasta or vermicelli.

✔ Southern Morocco (Harira Soussia)

More spice! Dried mint, oregano, and chili give this version a fiery edge—perfect for chilly desert nights.

📌 4️⃣ When is Harira Served? –  Everyday & Sacred Moments

You’ll find Harira year-round, but some moments feel made for it:

✔ During Iftar in Ramadan – It’s usually the first thing served, right before the dates.
✔ Winter comfort – Its warmth makes it ideal on cold days.
✔ Weddings and celebrations – A generous starter in formal meals.
✔ Street food classic – In Marrakech, Fez, and coastal towns, Harira is often served with bread and a squeeze of lemon at food stalls.

💬 Locals say: “Harira feeds more than hunger—it brings people together.”

🌿 Essential Ingredients for an Authentic Harira Recipe

When preparing a truly satisfying Harira recipe, the secret is simple: quality ingredients used with care. This beloved Moroccan soup combines legumes, herbs, and spices to form a deeply comforting bowl that reflects the heart of Moroccan home cooking.

Let’s explore what makes each ingredient essential—and how to use them for the most authentic taste.

🥣 1️⃣ Lentils & Chickpeas – A Hearty, Nutrient-Rich Base

The soul of Harira recipe begins with its legumes.
Chickpeas and lentils give this dish its body, nutrition, and texture. They’re high in plant-based protein and fiber—ideal for breaking a fast or warming up on a winter night.

✔ Chickpeas

In traditional kitchens, dried chickpeas are soaked overnight to achieve the ideal softness and flavor. If you’re short on time, canned ones work—but rinse them well to avoid excess salt.

💡 Home tip: My mother always used freshly soaked chickpeas, which she said “hold the flavor better.”

✔ Lentils

Brown or green lentils are most common in Moroccan Harira recipe. They cook faster than chickpeas and help thicken the broth naturally. They’re also rich in iron and help balance the dish nutritionally.

According to Healthline, lentils support digestion, energy levels, and heart health, making them a key part of a nourishing Harira recipe.

🍅 2️⃣ Tomatoes & Spices – The Foundation of the Flavor

A flavorful Harira recipe needs a deep, well-balanced tomato base, paired with warm spices that infuse each spoonful.

✔ Tomatoes

Start with ripe, fresh tomatoes or a good-quality puree. Tomato paste adds depth and richness, especially when slowly simmered.

✔ Moroccan Spice Blend

These spices are at the heart of what makes Harira recipe feel like home:

• Ras el Hanout – A traditional Moroccan mix of spices like cumin, coriander, and cardamom.
• Turmeric – Adds earthiness and a golden tint.
• Cinnamon – Offers subtle sweetness and warmth.
• Ginger – Brings a gentle spice and depth.
• Saffron – The most prized addition, giving a floral aroma and a golden glow.

As Serious Eats explains, Moroccan cuisine is built on warm, layered spices, and Harira is one of the best examples of this tradition.

💡 Spice tip: Soak saffron in warm water before adding it, releasing its full aroma and color.

🥄 3️⃣ Tadeouira – The Moroccan Way to Thicken Harira

Tadeouira, a simple blend of flour and water, is the traditional Moroccan trick that gives Harira its creamy, luxurious finish.

✔ How to Make It:

1. Whisk 1 tablespoon of flour (or chickpea flour for a gluten-free option) with ½ cup of water until smooth.
2. Slowly drizzle the flour blend into the soup while whisking—this helps the broth stay silky without forming clumps.
3. Let it bubble softly for around 10 minutes, just enough for the soup to turn thick and beautifully smooth.

Without this step, Harira often feels incomplete—it makes the broth cling to the spoon and feel rich without being heavy.

🌿 4️⃣ Fresh Herbs – The Final Touch of Brightness

Just before serving, Harira is finished with fresh cilantro and parsley, chopped finely and stirred for aroma and freshness.

• Cilantro brings a bright, citrusy note.
• Parsley adds a subtle, peppery depth.

💡 Finishing tip: Add herbs at the very end of cooking—or even after turning off the heat—to preserve their color and fragrance.

🔥 Final Thoughts on Building the Best Harira Recipe

Every great Harira recipe comes down to balance: earthy legumes, bold spices, a well-thickened broth, and a fresh finish.

Here’s a quick recap:
✔ Lentils and chickpeas bring substance to the bowl—they add plant-based protein and that hearty bite Harira is known for.
✔ Tomatoes & spices = flavor + warmth
✔ Tadeouira = smooth, velvety consistency
✔ Herbs = freshness + Moroccan identity

Looking to try another staple dish after Harira? Don’t miss our Moroccan Meal Recipes—hearty, authentic, and perfect for pairing with this soup.

🍲 Step-by-Step Guide to Cooking Harira at Home

Cooking Harira recipe is like storytelling—each step adds depth, color, and warmth. Whether you’re preparing it for Ramadan or just craving something cozy and traditional, here’s how I like to make my Harira recipe from scratch.

📺 Prefer a video walkthrough? Watch this easy Harira prep guide on YouTube:
Click to watch

🟠 Step 1 – Starting With the Heart: Chickpeas & Lentils

This dish begins with the basics—chickpeas and lentils. In Moroccan homes, soaking dried chickpeas the night before is a given. That overnight soak helps loosen their skins and shortens their cooking time dramatically.

I soak them before bed, and by morning they’re ready. If I’m short on time, I use canned chickpeas—just rinse them well. Lentils don’t need much prep—just a quick wash under water, and they’re ready to join the rest of the ingredients as they simmer.

💡 Tip: If using dried chickpeas, I recommend cooking them halfway so they don’t hold up the whole process.

🔴 Step 2 – Building the Base: Tomato, Onion & Meat

The base of any good Harira recipe starts with love—and olive oil.

I begin by heating olive oil in a deep pot, then browning cubes of lamb or chicken. Once golden, I add finely chopped onions and garlic, letting everything soften together. That’s when the smell begins to travel.

Then comes the tomatoes: a generous spoonful of tomato paste and a can of crushed tomatoes, simmered to create a rich, sweet base.

Spices go in last; this is where the magic happens: cumin, turmeric, ginger, a hint of cinnamon, and a pinch of saffron if I have it. I like to warm the spices in the pot briefly—they release a deep aroma that tells you something special is cooking.

💬 “My mother always said, Don’t rush the onions or the spices. They’re the soul of the soup.”

🟡 Step 3 – Letting It All Come Together

Now it’s time to add soaked chickpeas, rinsed lentils, and water or broth (I usually use about 2 liters). Once everything is in the pot, I let it come to a gentle boil before turning down the heat and letting it bubble away quietly.

.

After about 40–45 minutes, the house smells like Morocco. The soup is flavorful, but it’s not Harira yet. There’s one last step.

🟢 Step 4 – Thickening With Tadeouira (The Final Touch)

Tadeouira is the secret weapon: a mixture of flour and warm water, stirred until smooth. I trickle the mixture in bit by bit, whisking gently to keep the texture smooth and avoid clumps.

After 10 more minutes, the texture becomes silky and thicker but not heavy. It’s the perfect Harira consistency.

🌾 Gluten-free? You can swap the flour for chickpea or cornstarch—it works just as well.

🟣 Bringing It All Together – My Finishing Touches Before Serving

To finish, I sometimes add a handful of vermicelli or orzo and cook until tender. Then I toss fresh parsley and cilantro at the end—never early, or they’ll lose their color and flavor.

I usually give the soup time to settle—it thickens just enough, and the flavors mellow beautifully. This gives the flavors time to blend.

When it’s time to eat, I serve it hot with fresh lemon wedges, soft Moroccan bread (khobz), and—if it’s Ramadan—dates and Chebakia.

🍋 Last touch? A squeeze of lemon brightens everything up.

🍽️ Serving & Enjoying Harira Like a Local

Harira isn’t just a recipe in Morocco—it’s a ritual. It’s that warm bowl passed around the table at sunset, that comforting aroma that fills the house when guests come, that first taste after a long day of fasting. How we serve it matters just as much as how we cook it.

Let me walk you through the real Moroccan way to enjoy this iconic soup.

1️⃣🥣 How Harira Is Traditionally Served

You’ll rarely see Harira served alone. It arrives hot, deep red-orange, in large bowls or traditional clay dishes. And it’s never just the soup—there’s always something beside it.

• Dates: Sweet and soft, they balance the warmth of the spices.
• Khobz, crusty round Moroccan bread baked in stone ovens, isn’t just a side dish—it’s your spoon, napkin, and final bite.
• Chebakia: These flower-shaped sesame cookies, soaked in honey, are a Ramadan favorite.
  

🥄 In my house, the pot goes straight to the center of the table—and everyone helps themselves. That’s the Moroccan way.

2️⃣🍵 What to Serve With Harira (Traditional & Modern Pairings)

Harira pairs beautifully with both savory and sweet items. Here’s what locals love most:

🍽️ Traditional Pairings:

• A glass of mint tea on the side lightens the meal and offers that fresh, herbal contrast that cleanses the palate.
• Chebakia or Sellou bring a celebratory sweetness to the table—flavors deeply tied to Ramadan and family gatherings.
• Hard-boiled eggs – Especially in Ramadan, sometimes served with cumin and salt.
  

🌿 Modern Twists:

• Some prefer to serve it with plain yogurt on the side, which softens the spice kick and adds a creamy balance.
• Gluten-free bread or flatbread for dietary needs
• A drizzle of olive oil and lemon juice to brighten each bite

💡 Tip: Let your guests choose what to pair. Lay out dates, bread, sweets, and tea—and let everyone mix flavors their way.

3️⃣🌙 Harira at Ramadan Iftar: A Moroccan Essential

If you ask any Moroccan what they eat first after a day of fasting, the answer is simple: Harira.

Why? Because it’s:

• Easy on the stomach
• Packed with nutrients (lentils, chickpeas, tomatoes)
• Hydrating and comforting

These legumes are rich in fiber and plant-based protein, helping restore energy and aid digestion after long hours without food.

WebMD explains that beans and lentils are excellent for gut health, blood sugar balance, and energy.

A typical Iftar table will always include:

• A warm bowl of Harira
• Dates and Chebakia
• Sellou (a nutty, spiced flour mixture)
• Fresh bread and mint tea

🔄 Harira is often made in big batches during Ramadan to last 2–3 days—it tastes better the second day as the spices settle and deepen.

4️⃣ 🧊 How to Store and Reheat Harira Properly

Since Harira is rich and hearty, it stores very well. Here’s how to keep it just as delicious the next day (or the following week).

📦 Storage:

• Let it cool thoroughly before transferring to containers
• You can refrigerate Harira in an airtight container and enjoy it within three days while it’s fresh.
• Freeze (without pasta) in small portions for up to 3 months

❌ Don’t freeze Harira with vermicelli or rice—they go mushy. Add them fresh when reheating.

🔥 Reheating:

• On the stove (best option): Heat slowly, add a splash of water or broth if needed.
• Microwave: Use short intervals, stirring in between.
• If you’ve frozen a portion, leave it in the fridge overnight to defrost slowly, then warm it up on low heat to bring it back to life.

🥄 To bring back that fresh taste, add a squeeze of lemon and a pinch of parsley or coriander before serving.

✨ Final Thoughts on Enjoying the Harira Experience

To truly experience a Harira recipe, don’t just eat it—share it. It’s about sitting down with family, tearing off pieces of warm bread, and soaking up every spoonful with conversation.

Whether it’s a rainy afternoon or a special Ramadan evening, Harira is on the Moroccan table—and in the heart.

💡 Expert Tips for the Best Harira Recipe

Creating a great Harira recipe isn’t just about following the steps—it’s about mastering the small decisions that define flavor, texture, and balance. From selecting the right lentils to avoiding common mistakes, these expert tips can elevate your Harira to something special.

🟢 1. Ingredients Matter – Choosing the Right Legumes

Everything starts with your base: chickpeas and lentils. These two humble ingredients give Harira its body, bite, and nourishment.

• Dried chickpeas are the gold standard. They absorb spices better and deliver that creamy, slightly firm bite. But they need overnight soaking and longer cooking.
• Canned chickpeas are perfect when you’re short on time. Just rinse them well and add them later in the cooking process.

When it comes to lentils:

• Green or brown lentils are the go-to—they hold up well and don’t melt into the soup.
• Red lentils cook faster and give a thicker, softer consistency.

🔎 According to the Harvard School of Public Health, legumes like chickpeas and lentils are rich in plant-based protein, fiber, and iron, making them ideal for heart health and blood sugar control.

🟠 2. Getting the Texture Right – The Role of Tadeouira

Moroccans rely on a simple mix called Tadeouira—a blend of flour and water—to give Harira its signature silky finish without making it heavy.

Here’s how to do it properly:

1. Combine a spoonful of flour with just enough warm water, whisking until the mixture is silky and lump-free.
2. I usually pour it in gradually toward the end, stirring as I go to blend it smoothly into the simmering broth.
3. Let it simmer gently for 10–15 minutes until you get that velvety finish.
   

🥣 Want to go gluten-free? Use chickpea flour or cornstarch instead—they work just as well and add a bit of flavor.

To adjust thickness:

• When the soup becomes thicker than you’d like, stir in a little warm broth to restore the ideal flow.

Too thin? Let it simmer uncovered, or add a bit more Tadeouira.

🔴 3. Common Mistakes to Avoid

Even seasoned home cooks can slip up with Harira. Here are the pitfalls to dodge:

• Cook the lentils until soft to the bite—if they cook too long, they will break down and muddy the texture.
• Tough chickpeas: If you’re using dried ones, ensure they’re fully cooked before adding them to the soup.
• Too much thickener too quickly can ruin the balance—constantly stream it gently, watching how the texture changes.  Add it gradually to keep the texture light.
• Skipping the spice step: Moroccan spices must be gently toasted in oil or tomato paste. That simple step unlocks complexity and warmth, turning an ordinary broth into something soulful.

🧄 A quick tip: Always stir your spices into the sauteed onions and let them cook for 30 seconds before adding liquids. This small detail makes a huge difference.

🟡 4. Make It Healthier – Customizing Harira for Your Diet

Harira is already nutritious, but there are easy ways to tailor it for specific needs:

🌿 Low-Carb Harira

• Skip the vermicelli.
• Use blended chickpeas instead of flour to thicken.
• Choose lean meat like skinless chicken breast.

🥦 Vegetarian or Vegan Harira

• Omit the meat and double the legumes.
• Use vegetable broth.
• Add diced carrots, zucchini, or even spinach for extra fiber.

🥗 Lighter Options

• Use less oil during the sauté.
• Boost flavor naturally with lemon juice, herbs, or smoked paprika.
• Stir in your greens—like kale, parsley, or chard—during the final few minutes to keep their color and vibrancy intact.

💡 If you enjoy plant-based soups, check out our Authentic Moroccan Bissara, another classic made with dried fava beans and olive oil.

🔥 Final Thoughts on on Mastering Harira

Ultimately, the best Harira recipe balances flavor, comfort, and cultural tradition. With the right ingredients, technique, and thoughtful adjustments, you can make a version that suits your table and becomes a favorite for years.

✔ Use quality lentils and chickpeas
✔ Control the texture with care
✔ Never skip the spice step
✔ Adjust it for your health goals

Whether thick and meaty or light and vegetarian, Harira is always more than a soup—it’s a taste of Morocco in every spoonful.

❓ Frequently Asked Questions About Harira Recipe

Harira is one of Morocco’s most iconic soups, and naturally, people have plenty of questions about how to prepare, customize, and store it properly. The most commonly asked questions are answered clearly to help perfect your Harira recipe.

Can I Make Harira Without Meat?

 Absolutely. Harira can be entirely vegetarian—or even vegan—without sacrificing depth. Simply increase the quantities of chickpeas, lentils, and vegetables to maintain that rich body and texture.

✨ Tip: To replace the depth that meat typically brings, add a small amount of smoked paprika or extra cumin.

What’s the Best Way to Thicken Harira?

The smooth texture of Harira comes from a traditional thickener called Tadeouira—a simple flour-and-water mixture. Here’s how to do it:

• Blend a tablespoon of flour with warm water until you get a silky, lump-free mix.
• Gently stream it into the simmering pot, stirring as you go.
• Let it cook for 10 to 15 minutes until you achieve the desired consistency.

✨ Tip: For a gluten-free alternative, use cornstarch or a bit of blended chickpeas.

Can I Use Canned Chickpeas Instead of Dried Ones?

 Yes. While dried chickpeas offer a better texture and absorb flavor more deeply, canned chickpeas are a great time saver.

• For dried: Soak overnight and cook until tender before adding.
• For canned: Rinse well and add during the last 20 minutes of cooking.

✨ Tip: Don’t overcook canned chickpeas; they can become too soft.

How Should I Store and Reheat Leftover Harira?

 Harira keeps very well and even tastes better the next day.

• After letting it cool thoroughly, divide into airtight containers and freeze in batches—just remember to omit pasta or vermicelli, as they don’t hold up well.

Reheating:

• On the stovetop: Reheat gently, adding a splash of broth or water if the texture becomes too thick.
• In the microwave: Use short bursts and stir often for even heating.

✨ Tip: Add fresh herbs or a splash of lemon juice after reheating to revive the flavor.

What Are the Traditional Side Dishes with Harira?

Typical Moroccan accompaniments include:

• Fresh dates to balance the spices.
• Chebakia (sesame-honey pastries) for a sweet contrast.
• Khobz (traditional Moroccan bread) for dipping.
• Mint tea to cleanse the palate.

✨ Tip: Want a lighter option? Pair Harira with a fresh Moroccan salad instead of bread.

Why Is Harira So Popular During Ramadan?

Harira is a staple for Iftar—the meal that breaks the fast during Ramadan. It offers comfort, nutrition, and easy digestion after a day of fasting:

• Plant-based proteins from legumes.
• Hydration from its broth.
• Comfort and warmth from its spices.

✨ Tip: Make a large pot to last several nights and save time during busy Ramadan evenings.

Can I Use a Slow Cooker or Instant Pot to Make Harira?

Yes, these appliances offer great convenience and consistent results.

Instant Pot:

• Sauté onions, garlic, and spices.
• Add all ingredients (except thickener and pasta).
• Cook on high pressure for 20 minutes.
• Release pressure, then stir in your thickener and pasta. Let it simmer another 10 minutes on sauté mode.

Slow Cooker:

• Start by sauteing your aromatics in a skillet.
• Transfer everything else to the cooker, leaving the pasta aside.
• Cover and cook on low heat for 6 to 8 hours until the flavors fully develop.
• Stir in pasta and thickener about 30 minutes before you’re ready to serve.

✨ Tip: Slow cooking enhances the flavors even more the next day.

How Can I Adjust the Spice Level in Harira?

Spice level is flexible:

Spicier:

• Use extra red pepper flakes or harissa.
• Try a hotter Ras el Hanout mix.
• Top with sliced fresh chili.
  

Milder:

• Omit spicy ingredients.
• Use sweet paprika.
• Serve with a spoonful of plain yogurt.
  

✨ Tip: Always taste before serving—the flavor evolves as it simmers.

Final Thoughts

Whether you prefer your Harira meaty or vegan, thick or light, classic or spicy, these FAQs should help you tweak your recipe confidently. Like most Moroccan dishes, Harira adapts beautifully to your tastes and kitchen rhythm—just follow the basics, and adjust with heart.

✨ Conclusion – The Harira Recipe That Brings People Together

Harira is more than just a soup—it symbolizes Moroccan heritage, tradition, and warmth. Whether you’re preparing it for Ramadan Iftar, a comforting winter meal, or a gathering with loved ones, this rich and flavorful dish offers both nourishment and cultural connection.

By following this step-by-step Harira recipe, using the right ingredients, perfecting the thickness, and balancing the spices, you can create a truly authentic Moroccan experience in your kitchen.

🌟 Key Takeaways for the Best Harira:

The Harira recipe isn’t just about chickpeas, spices, or tradition—it’s about connection. Whether it’s the warmth after a day of fasting or the joy of sharing it around a family table, Harira symbolizes Moroccan culture and hospitality.

Now that you’ve explored its ingredients, techniques, variations, and tips, you can create your version of this timeless dish. Whether you follow the traditional path or personalize it to your taste, Harira consistently delivers comfort, nutrition, and unforgettable flavor.

👉 Try it. Share it. Savor it.
And if you’re hungry for more authentic Moroccan dishes, explore our growing collection of recipes to keep the inspiration simmering.

Bon appétit! Or as we say in Morocco—Besseha! 🍲🇲🇦

How to Make the Perfect Harira Recipe – A Step-by-Step Guide

Tajine Recipes

Harira is a traditional Moroccan soup, rich in lentils, chickpeas, and fragrant spices, simmered in a tomato-based broth. This comforting dish is perfect for Ramadan Iftar or a hearty meal any time of the year.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Soupe

Cuisine Moroccan cuisine

Servings 4

Calories 450 kcal

Ingredients

  

🌿 Base Ingredients:

• 2 tbsp olive oil
• 1 large onion finely chopped
• 5-6 garlic cloves minced
• 2 celery stalks finely chopped
• 1 bunch cilantro or parsley finely chopped

🥫 Tomato Base & Spices:

• 2 tbsp tomato paste
• 1 28 oz can diced tomatoes, pureed
• 1 tsp ground cumin
• ½ tsp ground turmeric
• ¼ tsp ground ginger
• ½ tsp ground cinnamon or 1 cinnamon stick
• 1 tsp crushed red pepper flakes optional, for heat
• 2 tsp salt adjust to taste
• ½ tsp black pepper

🥣 Lentils & Chickpeas:

• 1 cup brown or green lentils rinsed
• 1 15 oz can chickpeas, drained and rinsed (or ½ cup dried chickpeas, soaked overnight)

💧 Liquid & Thickening:

• 8 cups water or chicken/vegetable broth
• 1 tbsp all-purpose flour mixed with warm water (Tadeouira, for thickening)
• ¼ to ½ cup vermicelli or orzo pasta optional

🍋 Garnish & Serving:

• Fresh cilantro or parsley chopped
• Fresh lemon wedges for serving

Instructions

 

1️⃣ Prepare the Base:

• Heat olive oil in a large pot over medium heat.
• Add chopped onions, garlic, and celery, sautéing until soft (about 7-8 minutes).
• Stir in tomato paste and cook for 1 minute to enhance the flavor.
• Add the pureed tomatoes, mix well, and let simmer for 5 minutes.

2️⃣ Add the Spices & Legumes:

• Stir in cumin, turmeric, ginger, cinnamon, red pepper flakes, salt, and black pepper.
• Add the lentils and drained chickpeas, stirring to coat them with the spices.

3️⃣ Simmer the Soup:

• Pour in 8 cups of water or broth, bring to a boil, then reduce heat to medium-low.
• Cover and let the soup simmer for 45 minutes, stirring occasionally.

4️⃣ Thicken & Final Touches:

• In a small bowl, mix 1 tbsp flour with warm water until smooth.
• Slowly add the flour slurry (Tadeouira) to the soup, stirring continuously.
• Add vermicelli or orzo (if using) and let cook for another 10-12 minutes.

5️⃣ Serve & Enjoy:

• Stir in fresh chopped cilantro or parsley.
• Adjust seasoning if needed, then let the soup sit for 5-10 minutes before serving.
• Serve hot with lemon wedges and Moroccan bread (khobz) for dipping.

Notes

• For a vegetarian version, use vegetable broth instead of chicken broth.
• For a gluten-free Harira, skip the flour and pasta, or use gluten-free alternatives.
• For a spicier soup, increase the red pepper flakes or add Harissa paste.
• Harira thickens over time—if reheating, add a little water or broth to adjust consistency.

Keyword Harira recipe, Harira soup recipe, Moroccan soup

📌 Nutrition Information (Per Serving)

💡 Note: Nutritional values are approximate and may vary depending on ingredient brands and portion sizes. Adjust accordingly to dietary needs.

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🔥 Now it’s your turn! Have you tried making Harira at home? Share your experience, tips, or variations in the comments!