Harira​

Harira​

Harira is a traditional Moroccan soup, especially popular during Ramadan to break the fast. It’s hearty, flavorful, and packed with spices, legumes, and sometimes meat. Here’s a classic recipe for Harira:

Ingredients:

For the Soup:

  • 200g (1 cup) dried chickpeas, soaked overnight and drained
  • 100g (1/2 cup) lentils, rinsed
  • 250g (1/2 lb) lamb or beef, cut into small cubes (optional)
  • 1 large onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 large carrot, finely chopped
  • 2 ripe tomatoes, peeled and chopped
  • 1 tablespoon tomato paste
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh cilantro
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 liters (8 cups) water or broth
  • 1/2 cup vermicelli or broken angel hair pasta
  • 2 tablespoons flour (optional, for thickening)

For Serving:

  • Lemon wedges
  • Fresh cilantro or parsley, chopped

Instructions:

  1. Prepare the Base:
    • In a large pot, heat the olive oil over medium heat. Add the chopped onion, celery, and carrot. Cook until softened, about 5-7 minutes.
    • Add the meat (if using) and cook until browned on all sides.
  2. Add Spices and Tomatoes:
    • Stir in the chopped tomatoes, tomato paste, parsley, cilantro, turmeric, cumin, cinnamon, ginger, and paprika. Cook for another 5 minutes until the spices are fragrant and the tomatoes have softened.
  3. Simmer the Soup:
    • Add the soaked chickpeas, lentils, and water or broth to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 1 to 1.5 hours, or until the chickpeas and meat are tender.
  4. Thicken the Soup:
    • If you prefer a thicker soup, mix the flour with a bit of water to make a slurry and stir it into the soup. Cook for an additional 10 minutes to thicken.
  5. Add Pasta:
    • Stir in the vermicelli or broken pasta and cook for another 10 minutes, until the pasta is tender.
  6. Adjust Seasoning:
    • Taste the soup and adjust the seasoning with salt and pepper if needed.
  7. Serve:
    • Ladle the Harira into bowls and garnish with fresh cilantro or parsley. Serve with lemon wedges on the side for squeezing over the soup.

Tips:

  • Vegetarian Option: You can easily make this soup vegetarian by omitting the meat and using vegetable broth.
  • Make Ahead: Harira tastes even better the next day, so feel free to make it ahead of time and reheat it.
  • Freezing: This soup freezes well, but leave out the pasta if you plan to freeze it. Add the pasta when reheating.

Enjoy your delicious Harira!