Harira is a traditional Moroccan soup of tomato, lentils, and chickpeas. Wonderfully fragrant with zesty seasoning, it often ranks high on lists of must-try Moroccan foods. It’s a popular offering in Moroccan homes and restaurants, and you can even find it sold as street food.
Although Harira is prepared year-round, it’s famously associated with Ramadan (Islamic Holy month of fasting), when it’s likely to be served alongside Chebakia (Moroccan Sweets) and other traditional foods to break the fast.
This tradition is so ingrained that many Moroccans consider a meal during Ramadan incomplete if Harira isn’t on the table.
50 gr of chickpeas (soaked overnight in 1L of water, then boiled for 20 minutes)
1 tbsp. of lentils (optional)
3 tomatoes (can use tinned if no fresh)
2 tbsp of concentrated tomatoes
1 bunch of fresh celery
1 bunch of fresh coriander
1 bunch of parsley
50 gr of vermicelli
100 gr of flour
1 tsp. of salt
1 tsp. of ginger
Pinch of pepper
½ tsp. of turmeric (optional)
½ glass of olive oil
Put the diced onions, grated tomatoes, coriander, parsley, chickpeas, and spices in the pot and cook for 45min.
Meanwhile, mix the flour with water until it is a homogenous liquid and add it to the pot while stirring. This will thicken the soup. For gluten-free, replace with potatoes.
When the mixture is boiling, add the concentrated tomatoes and vermicelli.
Simmer for 20 minutes while stirring for a perfect result. Serve with dates and Chebakia (Moroccan Sweets).
* N.B: Lemon wedges may be served on the side for those who like a squeeze of fresh lemon juice as a condiment for the soup. If desired, garnish with a little fresh parsley.
Watch our IGTV and join us on a step-by-step recipe to make the perfect Moroccan Harira.