Traditional Moroccan Harira
A rich, hearty, and aromatic tomato-based soup packed with lentils, chickpeas, and fresh herbs. A Ramadan staple.
Ingredients
Base
- 200g diced lamb or beef (optional)
- 1 large onion, grated
- 1 cup dried chickpeas (soaked overnight)
- 1/2 cup brown lentils
Herbs & Spices
- 1 large bunch fresh cilantro
- 1 large bunch fresh parsley
- 1 bunch celery leaves
- 1 tsp turmeric
- 1 tsp ginger
- 1 tsp cinnamon
Broth & Thickener
- 800g crushed tomatoes
- 2 tbsp tomato paste
- Handful of vermicelli noodles
- 3 tbsp flour mixed with water (tedouira)
Instructions
Sauté
In a large pot, brown the meat (if using) with the grated onion, chopped celery leaves, half the cilantro and parsley, and the spices.
Simmer Legumes
Add the soaked chickpeas, lentils, crushed tomatoes, and 2 liters of water. Bring to a boil, then simmer for 45 minutes until the chickpeas are tender.
Add Vermicelli
Stir in the tomato paste and vermicelli noodles. Cook for 5 minutes until the noodles soften.
Thicken (Tedouira)
Gradually whisk in the flour-water mixture to thicken the soup to your desired velvety consistency. Simmer for 10 more minutes to cook off the raw flour taste.
Finish with Herbs
Stir in the remaining fresh cilantro and parsley right before turning off the heat to preserve their bright flavor.
Serve
Serve piping hot with a squeeze of fresh lemon juice, sweet dates, and chebakia (honey pastries) on the side.
Nutrition Facts
* Based on a 2,000 calorie diet.