HARIRA

Harira is a traditional Moroccan soup known for its comforting taste, fragrant spices, and hearty texture. Often served during Ramadan to break the fast, Harira combines tomatoes, lentils, chickpeas, and meat (usually lamb or beef) in a velvety, spiced broth. It’s a satisfying dish that can be enjoyed anytime as a light meal or a starter.

INGREDIENTS (Serves 6-8)

• 300g meat (lamb or beef), cut into small cubes
• 1 cup dried chickpeas (soaked overnight) or 1 can of chickpeas (drained)
• 1 cup green or brown lentils (rinsed and drained)
• 1 large onion, finely chopped
• 3-4 tomatoes, peeled and blended (or 1 can of crushed tomatoes)
• 2 celery stalks, finely chopped
• 1 small handful of fresh cilantro, chopped
• 1 small handful of fresh parsley, chopped
• 2 tablespoons of tomato paste
• 1 teaspoon turmeric
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon unsalted butter or smen (Moroccan aged butter) [optional]
• 2 tablespoons vegetable oil or olive oil
• 2 liters of water or broth (chicken or vegetable)
• ½ cup vermicelli noodles [optional]
• For thickening: 3 tablespoons flour mixed with 1 cup of water (to form a slurry)

STEP-BY-STEP INSTRUCTIONS

1. In a large pot, heat the oil over medium heat. Add the meat cubes and chopped onion. Cook for about 5 minutes, stirring occasionally.
2. Add the turmeric, ground ginger, paprika, and black pepper. Stir to coat the meat and onions with the spices.
3. Incorporate the tomato paste, chopped celery, cilantro, and parsley. Stir briefly for about 1 minute.
4. Add the blended tomatoes (or crushed tomatoes). Stir well and let it cook for 3-4 minutes.
5. Pour in the water or broth. Add the soaked chickpeas (if using dried), the lentils, and salt. Stir to combine.
6. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 45 minutes (longer if using tougher cuts of meat).
7. If using canned chickpeas, add them after the initial 30 minutes of simmering, so they don’t get overcooked.
8. About 10 minutes before the soup is done, whisk the flour and water together to form a smooth slurry. Slowly add this slurry to the soup while stirring, to avoid lumps.
9. If desired, add the vermicelli noodles at this point. Cook for an additional 5-10 minutes until the vermicelli is tender and the soup has thickened.
10. Adjust seasoning with salt and pepper. If you prefer a richer taste, stir in the butter or smen just before serving.
11. Serve hot with a wedge of lemon and some crusty bread.

COOKING TIPS

• Harira often tastes even better the next day as flavors meld.
• You can skip the meat for a vegetarian version; just use vegetable broth and extra lentils or vegetables.
• The thickness can be adjusted by controlling how much flour-water slurry you add.