Harira Soup
A warming bowl of harira: tender meat and brown lentils simmered in a spiced tomato broth with celery, chickpeas and vermicelli, finished with fresh herbs and a flour slurry that gives it its signature silky body.
Harira is a time-honoured Moroccan soup closely tied to Ramadan tables, bringing meat, lentils, and chickpeas together in a rich tomato-and-spice broth. Coriander and parsley give it its signature aroma, while vermicelli and a touch of flour lend a warm, velvety body.
How to Prepare
Sauté the chopped onion with the meat until the meat is browned.
Stir in the mixed spice, black pepper, ginger and turmeric.
Add the brown lentils, celery and blended tomato and cook for a minute.
Pour in the water and stock cube, then simmer until the lentils and meat are tender.
Add the vermicelli, boiled chickpeas, parsley and coriander.
Stir the flour-water mixture into the soup and simmer until slightly thickened, then season with salt and serve hot.
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Whisk the flour into cold water until smooth before adding it, and stir constantly as it goes in, so the soup thickens silkily without lumps.
Ingredient Swaps
Make it vegetarian by leaving out the meat and adding more lentils and chickpeas.
Swap the vermicelli for rice or small freekeh grains for variety.
If fresh tomatoes are not available, use tomato paste as noted in the recipe.
Common Questions
Why add the dissolved flour?
It gives the soup a thick, silky body; add it gradually while stirring to avoid lumps.
Can I use canned chickpeas?
Yes, add them near the end since they are already cooked.
How do I avoid flour lumps?
Dissolve it well in a little cold water before pouring, and keep stirring.
Is it only for Ramadan?
It is linked to iftar but is a nourishing soup for any cold day.
How do I store leftovers?
It keeps two days in the fridge and may need a splash of water when reheating as it thickens.
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