Authentic Moroccan Harira Recipe
This authentic Moroccan harira recipe is a traditional tomato based lentil and chickpea soup infused with warm spices and fresh herbs, finished with a silky flour slurry for its signature texture. Deeply comforting and culturally rooted, it is traditionally served during Ramadan to break the fast and tastes even better the next day.
Ingredients
Base
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 1 stalk celery finely chopped
- 250 g beef small cubes, optional
Legumes and Tomato Base
- 1 cup dried chickpeas soaked overnight and peeled if desired
- 3/4 cup green or brown lentils rinsed
- 3 cups fresh tomatoes blended into puree
- 1/2 cup fresh cilantro finely chopped
- 1/2 cup fresh parsley finely chopped
Spices
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1 teaspoon paprika
Finishing
- 1/3 cup broken vermicelli
- 1/3 cup all purpose flour for slurry
- 1 cup water for slurry
- 1 tablespoon butter or ghee optional
- to taste salt
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and celery and cook until soft. If using beef, add and brown lightly.
- Stir in blended tomatoes, soaked chickpeas, lentils, chopped cilantro and parsley, and all spices. Mix well to coat evenly.
- Add approximately 8 cups (2 liters) of water. Bring to a boil, then reduce heat and simmer for 45 to 60 minutes until chickpeas and lentils are tender.
- Add broken vermicelli and cook until tender, about 8 to 10 minutes.
- In a separate bowl, whisk flour and water until completely smooth. Slowly pour the slurry into the soup while stirring continuously to prevent lumps.
- Simmer gently for several minutes until the soup thickens to a silky consistency that coats the back of a spoon. Stir in butter or ghee if desired and adjust salt to taste.
- Serve hot with fresh lemon wedges and traditional accompaniments.
Notes
For best authenticity, use dried chickpeas soaked overnight rather than canned. Add the flour slurry gradually and stop once the soup lightly coats a spoon, as it thickens further when resting. The soup tastes even better the next day. When reheating, add water to adjust consistency and always finish with a squeeze of fresh lemon before serving.