Moroccan Harira Soup Recipe – A Comforting Classic Full of Flavor

Moroccan Harira is more than just a soup it’s a ritual, a memory, and a deeply comforting expression of Moroccan hospitality. Traditionally served to break the fast during Ramadan, Moroccan Harira is cherished year-round for its rich tomato base, tender legumes, warming spices, and nourishing texture. This authentic Moroccan Harira recipe delivers bold flavor, balanced nutrition, and the soulful aroma that fills kitchens across Morocco at sunset.

Authentic Moroccan Harira Recipe

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Servings: 6
Calories: ~320 per serving

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 8 oz (225 g) lamb or beef, finely diced (optional)
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1½ tsp paprika
• ½ tsp black pepper
• ¼ tsp ground saffron (or a pinch of threads bloomed in warm water)
• 1 cup crushed tomatoes
• ¼ cup tomato paste
• 6 cups water or beef broth
• ¾ cup cooked chickpeas
• ½ cup dried lentils, rinsed
• ¼ cup broken vermicelli or rice
• ¼ cup fresh cilantro, chopped
• ¼ cup fresh parsley, chopped
• 2 tbsp all-purpose flour mixed with ½ cup water (tedouira)
• Salt to taste
• Lemon wedges, for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and celery; sauté until soft and fragrant.
2. Add garlic and meat (if using). Cook until lightly browned.
3. Stir in ginger, turmeric, cinnamon, paprika, black pepper, and saffron. Toast briefly to release aroma.
4. Add crushed tomatoes, tomato paste, and water or broth. Bring to a gentle boil.
5. Stir in lentils and chickpeas. Reduce heat and simmer uncovered for 35–40 minutes.
6. Add vermicelli or rice and cook for 10 minutes.
7. Slowly pour in the flour-water mixture, stirring constantly to thicken.
8. Add cilantro and parsley. Simmer 5 more minutes. Adjust salt.
9. Serve hot with lemon wedges.

Substitutions & Dietary Swaps

• Vegetarian: Omit meat and use vegetable broth.
• Gluten-Free: Replace flour with cornstarch slurry or omit vermicelli.
• Protein Boost: Add extra lentils or white beans.

Chef’s Pro Tips

• Chop ingredients very finely for authentic texture.
• Add tedouira gradually to avoid lumps.
• Harira thickens as it rests adjust with water when reheating.

Make Ahead, Storage & Reheating

Moroccan Harira tastes even better the next day. Store in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months. Reheat gently on the stovetop, adding water as needed.

Troubleshooting & Common Mistakes

• Too thick: Add warm water or broth.
• Too thin: Simmer longer or add more tedouira.
• Bland: Finish with salt and fresh herbs.

Flavor Pairings & Serving Suggestions

Serve Moroccan Harira with dates, chebakia, or warm bread like khobz. A simple cucumber salad balances the richness beautifully.

Moroccan Harira

Moroccan Harira is a comforting tomato-based soup with lentils, chickpeas, fresh herbs, and warming spices—perfect for Ramadan or any cozy night in.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 6 bowls

Course: Soup

Cuisine: Moroccan

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Soup Base

• 2 tbsp olive oil
• 1 onion medium, finely chopped
• 2 stalks celery finely chopped
• 3 cloves garlic minced
• 225 g lamb or beef finely diced (optional)

Spices & Tomato

• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1.5 tsp paprika
• 0.5 tsp black pepper
• 0.25 tsp ground saffron or a pinch of threads bloomed in warm water
• 1 cup crushed tomatoes
• 0.25 cup tomato paste
• 6 cups water or broth beef broth or vegetable broth

Legumes, Pasta & Herbs

• 0.75 cup cooked chickpeas drained and rinsed
• 0.5 cup dried lentils rinsed
• 0.25 cup broken vermicelli or rice
• 0.25 cup fresh cilantro chopped
• 0.25 cup fresh parsley chopped

Thickener (Tedouira)

• 2 tbsp all-purpose flour mixed with 1/2 cup water to make a slurry
• 0.5 cup water for flour slurry

To Serve

• salt to taste
• lemon wedges for serving

Equipment

• Large Soup Pot
• Wooden spoon

Method

 

1. Heat olive oil in a large pot over medium heat. Add onion and celery; sauté until softened, 5–7 minutes.
2. Add garlic and the diced lamb or beef (if using). Cook until lightly browned, 3–5 minutes.
3. Stir in ginger, turmeric, cinnamon, paprika, black pepper, and saffron. Cook 30–60 seconds to bloom the spices.
4. Add crushed tomatoes and tomato paste, then pour in the water or broth. Bring to a gentle boil.
5. Add lentils and chickpeas. Reduce heat to a simmer and cook uncovered until lentils are tender, 35–40 minutes.
6. Stir in vermicelli (or rice) and cook until tender, about 10 minutes.
7. Whisk flour with water to make a smooth slurry. Slowly pour it into the pot while stirring constantly to thicken.
8. Add chopped cilantro and parsley. Simmer 5 minutes. Season with salt to taste.
9. Serve hot with lemon wedges for squeezing over each bowl.

Notes

Harira thickens as it sits. If making ahead, add a splash of water or broth when reheating. For a vegetarian version, omit meat and use vegetable broth.

FAQs

Is Moroccan Harira always made with meat?

No, many households prepare vegetarian Moroccan Harira.

Why is Harira eaten during Ramadan?

It restores energy gently after fasting with protein, fluids, and warmth.

Can I freeze Moroccan Harira?

Yes, it freezes exceptionally well.

What makes Moroccan Harira thick?

The flour-water mixture called tedouira.

Is Harira spicy?

It’s warmly spiced, not hot.

Conclusion

This Moroccan Harira recipe captures the heart of traditional Moroccan cooking warming, nourishing, and deeply satisfying. Whether you’re honoring Ramadan traditions or simply craving comfort, Moroccan Harira deserves a place in your kitchen. Try it once, and it will become a timeless favorite.

For more on legumes and their nutritional benefits, visit the U.S. Department of Agriculture nutrition guide.