Harira

About This Recipe

Harira is more than a soup — it is a cultural institution. Across Morocco, it is the dish that breaks the Ramadan fast each evening at the sound of the Maghrib call to prayer, and it is served year-round as a daily meal, a remedy for cold weather and a symbol of Moroccan hospitality. Rich with tomatoes, lentils, chickpeas, fresh herbs and a warming blend of spices including ginger, saffron and cinnamon, harira achieves a velvety thickness from a flour-and-water slurry (tedouira) stirred in at the end. Each family has its version — some include lamb, some are vegetarian — but all share the same generous spirit.

Ingredients

Serves 4

• 200 gdried green or brown lentils(rinsed)
• 400 gtinned chickpeas(drained and rinsed)
• 400 gtinned chopped tomatoes
• 3 mediumripe tomatoes(grated)
• 2 tablespoonstomato purée
• 1 largeonion(finely chopped)
• 4 stalkscelery(finely chopped, including leaves)
• 1 large handfulfresh flat-leaf parsley(finely chopped)
• 1 large handfulfresh coriander(finely chopped)
• 1.5 teaspoonsground ginger
• 1 teaspoonground cinnamon
• 1 teaspoonground turmeric
• 1 teaspoonground black pepper
• 0.25 teaspoonsaffron threads(bloomed in 2 tbsp warm water)
• 1.5 litreswater or vegetable stock
• 2 tablespoonsplain flour
• 125 mlcold water(for the tedouira)
• 75 gvermicelli pasta(broken)
• 3 tablespoonsolive oil
• 1.5 teaspoonsfine salt
• 2 tablespoonslemon juice

Instructions

1. 1

   Build the base

   In a large heavy pot, heat the olive oil over medium heat. Add the onion and celery and cook for 8 minutes until softened. Add the ginger, cinnamon, turmeric, black pepper and bloomed saffron; stir for 1 minute until fragrant.

   The saffron is traditional and important — if unavailable, increase turmeric slightly.

2. 2

   Add tomatoes and lentils

   Add the fresh grated tomatoes, tinned tomatoes and tomato purée; stir and cook for 5 minutes. Add the rinsed lentils, water or stock, half the parsley and half the coriander. Bring to a boil, then reduce heat and simmer for 25 minutes until the lentils are very tender.

3. 3

   Add chickpeas and pasta

   Add the chickpeas and broken vermicelli. Season with salt. Simmer for 8 minutes until the vermicelli is tender.

4. 4

   Add the tedouira

   Whisk 2 tablespoons of plain flour with 125ml of cold water until completely smooth. Pour it slowly into the simmering soup, stirring constantly. Cook for 5–7 more minutes, stirring frequently — the soup will thicken noticeably to a velvety, substantial consistency.

5. 5

   Finish and serve

   Stir in the lemon juice, remaining parsley and coriander. Taste and adjust salt. Serve immediately in deep bowls, with crusty bread, dates and a squeeze of extra lemon on the side.

Variations

• •

  Add 200g of diced lamb shoulder at the beginning, browning it with the onion, for a meat version.

• •

  Use rice instead of vermicelli for a gluten-free version.

• •

  Some families add beaten eggs to the tedouira for a richer, creamier texture.

Storage

Refrigerate for up to 4 days. Reheat on the hob over medium heat with a splash of water, as the soup thickens significantly on cooling. Freezes well for up to 3 months.

Frequently Asked Questions