Traditional Moroccan Harira Soup: Hearty Tomato, Lentil and Chickpea Soup
Harira is the soup that opens the fast every evening of Ramadan in Morocco: rich with tomatoes, lentils and chickpeas, fragrant with fresh herbs and warming spices. It is hearty enough to be a meal on its own.
This Moroccan harira soup follows the traditional method, including the tedouira thickener, which gives it its signature velvety body.
In this guide: The Story of Harira in Moroccan Cuisine · Ingredients · Step-by-Step Preparation · The Thickening Technique (Tedouira) · Serving with Dates and Chebakia · Freezing and Storing · Vegetarian Version · FAQ
The Story of Harira in Moroccan Cuisine
The name comes from the Arabic harir, meaning silk, for its smooth texture. Every family has its own version, and recipes are passed down through generations. Beyond Ramadan, harira is served on cold days, after weddings and as a comforting winter lunch.
Ingredients
- 300 g lamb or beef, cubed (optional)
- 1/2 cup dried chickpeas, soaked overnight (or 1 can)
- 1/2 cup brown or green lentils, rinsed
- 1 large onion, finely chopped
- 3 celery stalks with leaves, chopped
- 1 kg ripe tomatoes, grated or blended (or 800 g canned)
- 1 tbsp tomato paste
- 1 bunch each cilantro and flat-leaf parsley, finely chopped
- 1 tsp turmeric
- 1 tsp ginger
- 1 tsp black pepper
- 1 tsp cinnamon
- Pinch of saffron
- 2 tbsp olive oil and 1 tbsp butter or smen
- 50 g thin vermicelli or broken rice (optional)
- About 2 liters water, salt to taste
- Tedouira: 3 tbsp flour whisked with 1 cup cold water
Step-by-Step Preparation
- Sauté: In a large pot, heat oil and butter. Add the meat, onion, celery, spices and half the herbs. Stir for 5 minutes.
- Add tomatoes and legumes: Add the tomatoes, tomato paste, chickpeas and 2 liters of water. Bring to a boil, cover and simmer 45 minutes (chickpeas should be nearly tender).
- Add lentils: Stir in the lentils and cook 20-25 minutes until soft.
- Add pasta: Add the vermicelli and cook 5 minutes.
- Thicken: Add the tedouira (see below), stirring constantly.
- Finish: Add the remaining herbs, cook 5 minutes, and adjust salt and pepper.
The Thickening Technique (Tedouira)
Tedouira is a slurry of flour and cold water (sometimes with a beaten egg stirred in at the end). Whisk it until completely smooth. With the soup at a gentle simmer, pour the slurry in a thin stream while stirring constantly, to prevent lumps. Simmer 10 minutes to cook out the raw flour taste. The soup should coat the back of a spoon but still pour easily. Add a little hot water if it thickens too much as it sits.
Serving with Dates and Chebakia
Serve piping hot with a lemon wedge, a sprinkle of cinnamon and, if you like, a small dish of cumin. Pair it with dates, hard-boiled eggs, and sticky honey-glazed chebakia for a traditional Ramadan breaking-the-fast spread.
Freezing and Storing
Harira keeps 4 days in the fridge and thickens as it cools; thin it with water when reheating. It freezes beautifully for up to 3 months. Freeze it before adding the vermicelli and tedouira for best texture, then add them fresh when reheating.
Vegetarian Version
Skip the meat and use vegetable stock or water with an extra tablespoon of olive oil. Increase the chickpeas and lentils slightly and add a diced carrot for natural sweetness. The flavor stays deep thanks to the tomatoes, herbs and spices.
Frequently Asked Questions
Do I have to use meat?
No. Harira is often made without meat, especially during religious fasting days or for vegetarian guests.
Can I use canned legumes?
Yes. Add canned chickpeas and lentils later, about 15 minutes before the end, to save time.
Why is my soup lumpy?
The flour slurry was added too fast or not whisked smooth. Strain the slurry through a sieve next time.
Is harira gluten-free?
Not with flour. Replace tedouira with cornstarch or blended cooked rice, and omit the vermicelli.
What can I serve with it?
Dates, boiled eggs, chebakia, bread and fresh orange juice.
Did you try this recipe? Share your results in the comments below!
