Harira is the soup that breaks the fast every night during Ramadan across Morocco, and once you make it at home you’ll understand why it earned that role: it’s substantial enough to be a full meal, warming in a way that feels almost medicinal, and layered with enough spice and herbs that you never get tired of it, even after 30 nights in a row.
Harira is a tomato-based soup built on lentils and chickpeas, thickened with a flour-and-water slurry called tedouira, and finished with a generous handful of chopped cilantro and parsley right at the end. Traditional versions often include small pieces of lamb or beef, but a meatless pot is just as satisfying given how much body the lentils and chickpeas provide.
If you have tried our Zaalouk or Chicken Bastilla (recipes on the site), you already know how much depth Moroccan spicing brings to a simple pot of vegetables. During Ramadan, harira is traditionally served with dates and hard-boiled eggs to break the fast, with a wedge of lemon on top.
Harira Recipe
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 pound beef or lamb stew meat, cut into small cubes (optional)
- 2 stalks celery, finely chopped, plus a handful of celery leaves, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne (optional)
- 1 (28-ounce) can crushed tomatoes
- 6 cups water or beef broth
- 1 cup brown or green lentils, rinsed
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup flour whisked with 1/2 cup water (tedouira, for thickening)
- 1/2 cup vermicelli noodles, broken into small pieces (optional)
- 1 cup chopped fresh cilantro
- 1 cup chopped fresh parsley
- Salt, to taste
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, meat (if using), celery, and garlic, and cook for 6 to 8 minutes, until the meat is browned and onion is softened.
- Stir in the turmeric, ginger, cinnamon, black pepper, and cayenne, and cook for 1 minute until fragrant.
- Add the crushed tomatoes and water or broth. Bring to a boil, then reduce heat and simmer, partially covered, for 30 minutes if using meat (skip this step and go straight to step 4 for a meatless version).
- Add the lentils and simmer for 20 minutes, then add the chickpeas and simmer another 10 minutes, until the lentils are tender.
- Whisk the flour-water slurry until smooth, then stir it into the soup in a slow stream, stirring constantly, and simmer for 5 minutes until the soup thickens slightly.
- If using, add the vermicelli and cook for 5 to 7 minutes until tender. Stir in most of the cilantro and parsley, reserving some for garnish, and season with salt to taste.
- Serve hot, garnished with the remaining herbs and lemon wedges, traditionally with dates and hard-boiled eggs on the side.
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