Morocco's soul-warming tomato, chickpea and lentil soup — traditional Ramadan iftar served with dates.
Harira is the definitive Moroccan soup, used to break the fast during Ramadan and eaten year-round as a comforting meal. A complex broth of tomatoes, chickpeas, lentils, lamb, celery, fresh herbs and spices thickened with a flour-water slurry (tadouira), it occupies the space between soup and stew. Fragrant with cinnamon and saffron, and finished with fresh lemon.
Serves 6
Fry onion and celery with spices for 5 minutes. Add lamb (if using) and brown lightly.
Add tomatoes, lentils, chickpeas, and water. Bring to a boil and simmer 30 minutes.
Whisk flour and water together into a smooth slurry. Pour slowly into the simmering soup, stirring constantly. Cook 10 more minutes.
The flour slurry is what gives harira its characteristic body — don't skip it.
Add fresh herbs and lemon juice. Serve hot with dates, honey cake (chebakia), and flatbread.
Vermicelli noodles are often added in the last 5 minutes.
The soup thickens as it cools — add water when reheating.
Fully vegetarian version: omit lamb.
Add a small tin of tomato paste for a deeper colour.
Refrigerate up to 4 days. Freezes well for up to 2 months.
Per serving (250g) · 6 servings total
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