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Moroccan Harira Soup: The Ultimate Comfort Food and Ramadan Staple

🍲 Moroccan Harira Soup: The Ultimate Comfort Food and Ramadan Staple

Moroccan Harira is more than just a soup—it is the very essence of Moroccan home cooking. Rich, hearty, and aromatic, this staple dish is traditionally served during the holy month of Ramadan to break the fast at Iftar, but its warming embrace is welcome any time of year. Packed with tomatoes, chickpeas, lentils, and herbs, Harira is a complete meal in a bowl.

While every Moroccan family has its own slight variation, the core elements remain the same: a deep, savory broth thickened with flour and vermicelli, creating a texture that is both satisfying and luxurious. Follow this classic recipe to bring the authentic taste of Moroccan tradition right into your kitchen.

The Classic Harira Recipe

Ingredients

  • **For the Meat & Base:**
  • 300g diced lamb or beef (optional, can be vegetarian)
  • 2 Tbsp olive oil
  • 1 large onion, finely chopped
  • 1 cup canned chopped tomatoes (or 3 fresh tomatoes, grated)
  • ½ cup dried lentils, rinsed
  • 1 cup canned chickpeas, rinsed and drained
  • ½ cup vermicelli or small broken spaghetti (optional)
  • 2 liters (8 cups) water or chicken/beef stock
  • **The Spice Blend:**
  • 1 tsp turmeric
  • 1 tsp ground ginger
  • 1 tsp black pepper
  • 1 tsp paprika
  • ½ tsp cinnamon
  • Salt to taste
  • **The Fresh Herbs & Finish:**
  • ½ cup fresh cilantro, finely chopped
  • ½ cup fresh parsley, finely chopped
  • 2 Tbsp tomato paste
  • **The Tadouira (Thickener):**
  • ¼ cup all-purpose flour
  • ½ cup water

Instructions

  1. **Start the Base:** In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced meat (if using) and sear until browned. Remove the meat and set aside.
  2. **Sauté Aromatics:** Add the chopped onion to the pot and sauté until translucent (about 5 minutes). Return the meat to the pot.
  3. **Add Spices & Liquids:** Stir in all the dry spices (turmeric, ginger, pepper, paprika, cinnamon, and salt). Cook for one minute until fragrant. Add the chopped tomatoes, lentils, tomato paste, and the 2 liters of water/stock.
  4. **Simmer:** Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for **45–60 minutes**, or until the lentils and meat are tender.
  5. **Add Chickpeas and Herbs:** Stir in the chickpeas, chopped cilantro, and parsley. Simmer for another 10 minutes.

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  1. **The Tadouira (Thickening):** In a separate bowl, whisk together the flour and ½ cup of water until there are no lumps. Slowly pour this mixture into the simmering soup while continuously stirring. This is the **Tadouira** and it gives Harira its signature thick consistency.
  2. **Final Simmer:** Add the vermicelli (or broken pasta). Cook for another **5–10 minutes**, or until the soup has thickened and the vermicelli is tender.
  3. **Serve:** Taste and adjust salt and pepper if necessary. Serve the Harira piping hot, traditionally with a sprinkle of lemon juice, dates, and Chebakia (a Moroccan sesame cookie).

A Note on Tadouira (The Thickener)

The Tadouira is what truly makes Harira unique. It should transform the soup from a thin broth into a satisfying, rich stew. If your Harira isn't thick enough, you can quickly mix a little more flour and water and add it slowly. Conversely, if it's too thick, add a little hot water or stock to thin it out.

Enjoy this timeless Moroccan dish!

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