Name: Harira
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Cuisine: Morocco, North Africa
Ingredients: 250 g lamb shoulder, cut into small cubes; 1 cup brown lentils, rinsed; 1 cup chickpeas, soaked overnight and drained; 400 g canned crushed tomatoes; 1 large onion, finely diced; Â½ cup fresh cilantro, chopped; Â½ cup fresh parsley, chopped; 2 tbsp plain flour, mixed with 0.5 cup water

Harira

A hearty Moroccan tomato and lentil soup thickened with flour and brightened with lemon juice, herbs, and warming spices. A staple during Ramadan to break the fast.

Country

Morocco

Region

North Africa

Time

80 min

Serves

Level

easy

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Harira is the soul of Moroccan Ramadan. As the call to prayer sounds at sunset, families across the country break their fast with a steaming bowl of this nourishing soup, often accompanied by dates, chebakia pastries, and hard-boiled eggs. Each family has their own recipe, passed down through generations, but the tomato-lentil-chickpea base remains constant.

What the dish tastes like

A hearty Moroccan tomato and lentil soup thickened with flour and brightened with lemon juice, herbs, and warming spices. A staple during Ramadan to break the fast.

When to cook it

Best for Ramadan iftar, with a easy cooking level and about 80 minutes total.

What to serve alongside it

Dates, chebakia pastries, and crusty bread

Brown the meat

In a large pot, brown the lamb cubes in a drizzle of olive oil over medium-high heat until golden on all sides, about 5 minutes.

Brown meat 05:00

Sautee aromatics

Add the onion and cook until softened, about 4 minutes. Stir in 1 tsp each of ground ginger, turmeric, cinnamon, and black pepper.

Cook onion 04:00

Simmer the soup

Add the crushed tomatoes, lentils, soaked chickpeas, and 8 cups of water. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 50 minutes until the lentils and chickpeas are tender.

If using canned chickpeas, add them in the last 15 minutes.

Simmer soup 50:00

Thicken the soup

Stir the flour-water mixture into the soup to thicken it. Add the cilantro and parsley. Simmer for another 10 minutes, stirring occasionally.

The soup should coat the back of a spoon.

Thicken 10:00

Season and serve

Squeeze in the juice of one lemon, taste and adjust salt. Ladle into bowls and serve immediately with dates and bread.

A squeeze of fresh lemon just before serving brightens the whole bowl.

Harira

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Step-by-step instructions

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