Algeria's sustaining daily soup — a thick, nourishing broth of tomatoes, lentils, chickpeas, lamb, vermicelli and warm spices, finished with lemon. Essential at every iftar table during Ramadan.
Harira is the most important soup in North African cooking, eaten daily in Algeria and Morocco especially during Ramadan when it is the dish that breaks the fast at iftar. The Algerian version is slightly different from the Moroccan: it uses more tomato, often includes more lamb, and the spice profile leans more toward cumin and coriander than Moroccan harira's ras el hanout. The soup is thickened at the end with a mixture of flour and water (tedouira), which gives it a silky, slightly starchy body. A squeeze of lemon and a sprinkle of fresh cilantro finishes it. Harira is almost always served with Algerian bread (khobz) or dates during Ramadan.
Sirve 6
Heat olive oil in a large pot. Fry onion, celery and meat 8 min until softened and meat is no longer pink. Add garlic and all spices, stir 1 min.
Add chopped tomatoes, tomato paste, lentils and water. Bring to a boil, skim foam, then simmer 30 min.
Add chickpeas and vermicelli. Simmer 10 min.
Stir the flour-water slurry into the soup while stirring constantly. Simmer 5 min until the soup thickens to a silky, slightly starchy consistency.
The tedouira must be stirred in gradually and the soup must be simmering — adding it all at once can cause lumping.
Add lemon juice, cilantro and parsley. Taste and adjust salt. Ladle into bowls and serve with crusty bread or dates.
Red lentils dissolve into the broth, adding body — green lentils stay whole and give a different texture.
The soup should be quite thick — closer to a very thick minestrone than a clear broth.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Vegetarian: omit meat — the lentils, chickpeas and tomatoes provide ample protein and flavour
Add a cinnamon stick and a bay leaf to the broth for additional depth
Moroccan harira uses a smaller amount of tomato and more saffron
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Keeps 4 days refrigerated. Thickens considerably — add water when reheating. Freezes well for 3 months.
Harira is mentioned in Moroccan and Algerian culinary texts from the 13th century. Its Ramadan association is ancient: the Prophet's hadith encouraging the breaking of fast with soup and dates is echoed in harira's role at iftar. The word 'harira' means 'silk' in Arabic, referring to the soup's characteristically smooth, silky texture from the flour thickener.
Absolutely — harira is frequently made without meat during Ramadan in poorer households and is equally satisfying. The lentils provide protein, the chickpeas add bulk, and the tomato base gives deep flavour. Use vegetable stock instead of water for extra depth.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Por porción · 6 porciones totales
Pregúntele a nuestro asistente de cocina con IA cualquier cosa sobre esta receta: sustituciones, técnicas, escalado.
Chatea con AI Chef →Únete a la conversación
Inicia sesión para dejar un comentario y guardar tus recetas favoritas
¿Tienes comentarios o necesitas ayuda?
Leemos todos los correos y respondemos en 1–2 días hábiles.
© 2026 MyCookingCalendar. Todos los derechos reservados.