A hearty Moroccan soup of lentils, chickpeas, and tomato thickened with a flour-water slurry, traditionally served to break the Ramadan fast.
Harira is Morocco's most iconic soup, a thick, tomato-based stew of lentils, chickpeas, and often small pieces of lamb or beef, seasoned with a distinctive blend of ginger, cinnamon, and fresh herbs, and thickened at the end with a flour-and-water slurry called tedouira. It holds deep cultural significance as the dish traditionally served to break the fast each evening during Ramadan, though it's eaten year-round as a filling, warming meal. The technique that defines harira is the tedouira thickening method: a smooth flour-water (or sometimes cornstarch) mixture is whisked into the simmering soup at the very end, stirred constantly to avoid lumps, which gives harira its signature velvety, slightly thick consistency rather than a thin broth. A generous amount of fresh cilantro and parsley, added early in the cooking, along with celery, builds the herbal backbone that makes harira distinct from other tomato-lentil soups. Served with dates, hard-boiled eggs, and a squeeze of lemon, especially during Ramadan, harira is substantial enough to be a full meal, and its aroma -- warm with ginger and cinnamon -- is instantly recognizable in Moroccan households.
Serves 6
Heat olive oil in a large pot over medium heat. Cook onion and celery 5 minutes until softened. Add meat if using and brown on all sides.
Stir in ginger, turmeric, and cinnamon, cooking 1 minute until fragrant.
Add crushed tomatoes, lentils, and water or stock. Bring to a boil, then reduce to a simmer.
Cover partially and simmer 30-35 minutes until lentils and meat are tender.
Stir in chickpeas, cilantro, and parsley. Simmer 10 more minutes.
Whisk flour with 1/2 cup water until smooth, then stir into the simmering soup, whisking constantly for 3-4 minutes until thickened and glossy.
Season to taste and serve hot with lemon wedges.
Whisk the flour slurry constantly as you add it to the soup to avoid lumps forming.
A generous amount of fresh herbs, not just a garnish, is essential to harira's flavor -- don't skimp on the cilantro and parsley.
If making a vegetarian version, add a splash of extra lemon at the end to compensate for the depth the meat would normally add.
Make it fully vegetarian by omitting the meat and using vegetable stock -- still hearty thanks to the lentils and chickpeas.
Add a handful of broken vermicelli noodles in the last 10 minutes for extra texture, a common variation.
Serve with dates and hard-boiled eggs alongside, the traditional Ramadan iftar accompaniment.
Refrigerate up to 4 days in an airtight container; it thickens further as it sits. Reheat gently on the stovetop, thinning with water or stock as needed. Freezes well up to 3 months.
Harira holds deep cultural significance in Morocco as the traditional dish for breaking the daily fast during Ramadan, its warming spices and substantial ingredients designed to gently restore energy after a full day without food.
Yes -- a vegetarian harira using vegetable stock is very common and still deeply flavorful thanks to the lentils, chickpeas, and herb-forward seasoning.
The flour slurry may not have been whisked in fully or cooked long enough. Make sure it's fully dissolved before adding, and simmer a few extra minutes after stirring it in.
Red lentils cook faster and break down more, giving a smoother texture; reduce simmering time by about 10 minutes if using them.
Per serving (420g / 14.8 oz) · 6 servings total
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