Authentic Moroccan Harira, Simple and Foolproof

For Moroccans, harira is far more than just a soup. It’s the first thing on the table when the fast breaks during Ramadan, and its aroma alone is enough to make you feel like Morocco is just one spoonful away. Every household has its own touch: some load it up with meat, others keep it to the legumes, and many finish it with a squeeze of lemon.

The recipe below is the foundation most families start from. Take your time cooking the tomatoes down properly, since that’s where all the flavor lives, and let the harira simmer gently so everything melds together and the texture turns silky.

Authentic Moroccan Harira, Simple and Foolproof

A traditional Moroccan soup of tomatoes, lentils, chickpeas and beef, fragrant with cilantro and celery and thickened with flour (the tedwira). The ultimate Ramadan dish.

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مدة التحضير 25 minutes mins

مدة الطهي 1 hour hr

الوقت الكلي 1 hour hr 25 minutes mins

عدد الحصص: 6 people

Ingredients Method Notes

المقادير

  

• 250 g beef, cut into small cubes
• 1 cup lentils
• 1/2 cup chickpeas, soaked overnight
• 4 grated tomatoes (or one can of peeled tomatoes)
• 1 onion, chopped
• 1 bunch of cilantro and parsley, chopped
• 2 celery stalks, chopped
• 1 teaspoon turmeric
• 1 teaspoon ginger
• Black pepper, cinnamon and salt
• 2 tablespoons tomato paste
• 1 handful of fine vermicelli
• 1/2 cup flour dissolved in water (the tedwira)
• Oil or butter

Method

 

1. In a pot, brown the meat with the onion, oil and spices (turmeric, ginger, pepper, cinnamon) for a few minutes.
2. Add the grated tomatoes, cilantro, parsley and celery, and let them cook until the tomatoes break down and lose their acidity.
3. Add the lentils, drained chickpeas, tomato paste and a generous amount of hot water, then cover the pot.
4. Let the harira simmer over medium heat for about 45 minutes, until the meat and legumes are tender.
5. Add the vermicelli and cook for 5 minutes, then pour in the tedwira (the dissolved flour) gradually, stirring constantly until the soup thickens.
6. Let it simmer gently for another ten minutes while stirring, then adjust the salt. Serve hot with dates and chebakia.

ملاحظات

Stir the harira constantly after adding the tedwira so the flour doesn't form lumps.
For deeper flavor, let the tomatoes cook down slowly over low heat for longer before adding the water.
Harira keeps well in the fridge and is even better the next day; add a splash of water when reheating.

Frequently asked questions

Can harira be made without meat?

Yes, swap the meat for more legumes and you'll get a delicious vegetarian harira, especially good for suhoor.

What's the difference between tedwira and plain flour?

Tedwira is flour dissolved in water that's sometimes left to ferment slightly; both thicken the harira, but the fresh version is easier and quicker.

What is harira served with?

Traditionally with dates, chebakia and hard-boiled eggs, especially at the iftar table during Ramadan.

Photo: Wikimedia Commons — CC BY-SA