Morocco's most beloved soup — a rich, spiced blend of tomatoes, chickpeas, lentils, and fresh herbs traditionally served to break the Ramadan fast.
Harira (حريرة) is Morocco's national soup — a thick, nourishing, and intensely aromatic broth that occupies a unique position in Moroccan culture. It is the soup that breaks the Ramadan fast at sunset (iftar) across the country, eaten alongside dates, honey-drenched chebakia pastry, and hard-boiled eggs, but it is also a year-round staple served in souks, at family tables, and in restaurants at any time. What distinguishes harira from any other tomato-lentil soup is the distinctive thickening method: a flour-water paste called tedouira, stirred into the simmering pot in the final minutes to give the soup its characteristic velvety, almost silky body. The flavor backbone is built on a blend of ginger, cinnamon, turmeric, black pepper, and large quantities of fresh coriander and flat-leaf parsley — the fresh herbs are essential, stirred in at the end so their grassy brightness cuts through the richness. A squeeze of lemon and a drizzle of argan oil at the table complete the experience.
Serves 6
Heat olive oil in a large pot over medium heat. Add onions and cook 8 minutes until soft and lightly golden. Add ginger, cinnamon, turmeric, and pepper; stir 1 minute.
Add crushed tomatoes and tomato paste. Cook 5 minutes, stirring, until the tomatoes darken slightly and the paste loses its raw smell.
Add rinsed lentils and water or stock. Bring to a boil, skim any foam, then reduce to a steady simmer. Cook 30 minutes until lentils are very soft.
Add drained chickpeas and broken vermicelli. Simmer 8 minutes until pasta is cooked through.
Whisk flour into cold water until smooth — no lumps. With the soup simmering gently, slowly pour in the flour slurry while stirring constantly. Simmer 5 minutes until the soup thickens to a velvety, slightly viscous consistency.
Pour the tedouira slowly and stir continuously to prevent lumps.
Remove from heat. Stir in almost all the chopped coriander and parsley — reserve a little for garnish. Adjust salt.
Ladle into bowls. Garnish with remaining herbs. Serve immediately with lemon wedges on the side.
Tedouira (the flour thickener) is what separates harira from an ordinary lentil soup — do not skip it, but add it slowly to avoid lumps.
Use an enormous amount of fresh coriander and parsley — not a garnish pinch, but a whole large bunch of each. This is non-negotiable for authentic flavor.
A splash of argan oil drizzled on each bowl at the table adds a distinctly Moroccan nuttiness.
Harira with lamb: add 300 g diced lamb shoulder with the onions at step 1 and brown before adding spices.
Faster harira: use canned lentils (add with chickpeas at step 4) to reduce cooking time to 30 minutes total.
Harira with rice: substitute rice for vermicelli for a heavier, more filling version.
Refrigerate up to 4 days — harira thickens considerably as it cools. Thin with water when reheating and adjust seasoning. Freezes well for 2 months (freeze before adding pasta, which becomes mushy).
Harira has been the soup of Ramadan iftar in Morocco for centuries, documented in Moroccan culinary texts from at least the medieval period. The soup's specific combination of legumes, tomatoes, and pasta reflects layers of culinary history: Berber lentil and chickpea traditions, Arab spice influences, and the later addition of tomatoes following their introduction to Morocco from the Americas in the 16th century.
Yes — substitute the flour tedouira with 2 tablespoons of cornstarch mixed with cold water for a similar thickening effect. The texture is slightly different but still good. Also replace vermicelli with gluten-free rice noodles.
Either the tedouira was too dilute or added too quickly. Make sure the flour-to-water ratio is 3 tablespoons flour to 100 ml water, and add it slowly while stirring. Alternatively, blend 1–2 ladles of soup and stir back in to thicken.
Traditionally, harira is served with dates, chebakia (sesame honey fritters), hard-boiled eggs, and khobz (Moroccan flatbread). Outside of Ramadan, it is commonly eaten just with crusty bread and lemon.
Per serving (380g / 13.4 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.