Harira
A hearty, nutrient-dense Moroccan soup made with lentils, chickpeas, tomatoes, and aromatic herbs, traditionally used to break the fast during Ramadan.
Origin & history
Harira is a staple of Moroccan cuisine, deeply rooted in the culture of Ramadan. It is traditionally served with dates and chebakia to provide a quick energy boost after a day of fasting.
Ingredients
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Base
Aromatics
The method
Step by step
- 01
Sauté Base
15 minIn a large pot, sauté the lamb with onions, celery, and spices (ginger, turmeric, cinnamon) until browned.
Brown the meat well for depth of flavor.
- 02
Simmer Soup
1 hrAdd tomatoes, lentils, chickpeas, and water. Bring to a boil, then reduce heat and simmer until legumes are tender.
Skim any foam from the surface.
- 03
Thicken
10 minStir in a mixture of flour and water (tedouira) to thicken the soup to a velvety consistency. Add vermicelli and cook for a few more minutes.
Whisk the flour mixture well to avoid lumps.
Chef tips
- — Serve with a squeeze of lemon juice.
- — Best eaten with dates.
Common mistakes
- — Adding the flour thickener too quickly, causing lumps.
- — Overcooking the vermicelli.
Substitutions
- Lamb → BeefA common alternative.
Storage & serving
Keeps well in the refrigerator for up to 4 days; freezes perfectly.
Serve hot in bowls with lemon wedges on the side.
Food safety
Ensure meat is fully cooked; store in a cool place.
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