When it comes to Moroccan cuisine, few dishes rival the heartwarming and wholesome nature of Harira soup. This classic dish is beloved for its rich flavors, nourishing ingredients, and cultural significance, often served during Ramadan as a traditional way to break the fast. In this guide, we reveal the secrets to a flavorful Moroccan Harira soup and take you step-by-step through the process of making this iconic dish in your own kitchen.
What Is Moroccan Harira Soup?
Moroccan Harira soup is a hearty tomato-based soup made with lentils, chickpeas, and meat (usually lamb or beef). Spices like cinnamon, turmeric, and ginger add warmth, while fresh herbs and citrus juice give it a refreshing finish. It’s the perfect balance of flavor and comfort, a staple in Moroccan households, especially during the holy month of Ramadan.
Why You’ll Love This Recipe
- Delicious and Nutritious: Packed with protein, fiber, and vitamins.
- Easy to Customize: Adjust the ingredients to suit your preferences.
- Perfect for Any Occasion: Whether as a starter or a main course, Harira always impresses.
Ingredients for Moroccan Harira Soup
This recipe serves 6 people and requires the following ingredients:
- Meat: 250g lamb or beef, diced
- Legumes:
- 1/2 cup dried chickpeas (soaked overnight or canned)
- 1/2 cup green lentils, rinsed
- Vegetables and Base:
- 2 medium onions, finely chopped
- 2 ripe tomatoes, grated
- 2 stalks of celery, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons tomato paste
- Spices:
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon sweet paprika
- Salt and black pepper to taste
- Flour Mixture:
- 2 tablespoons all-purpose flour mixed with 1/4 cup water (optional, for thickening)
- Other:
- 6 cups water or broth
- Juice of 1 lemon (for serving)
How to Make Moroccan Harira Soup
Step 1: Prepare the Ingredients
Start by soaking the chickpeas overnight if you’re using dried ones. Rinse the lentils thoroughly. Dice the meat, chop the vegetables, and grate the tomatoes.
Step 2: Cook the Meat and Aromatics
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced meat and cook until browned. Add the onions, celery, parsley, and cilantro, and sauté for 5 minutes until fragrant.
Step 3: Add Spices and Tomato Base
Stir in the spices—turmeric, cinnamon, ginger, paprika, salt, and pepper—and cook for 1 minute to release their aromas. Add the grated tomatoes, tomato paste, and a splash of water. Let simmer for 10 minutes.
Step 4: Add Legumes and Broth
Add the chickpeas, lentils, and 6 cups of water or broth to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, or until the lentils and chickpeas are tender.
Step 5: Adjust the Consistency
If you prefer a thicker soup, mix the flour with water to form a slurry. Gradually add this mixture to the soup while stirring, and cook for another 5 minutes.
Step 6: Finish with Lemon Juice
Remove the soup from the heat and stir in the juice of one lemon. Adjust the seasoning with salt and pepper, if needed.
Serving Suggestions
Serve Moroccan Harira soup warm, garnished with additional parsley or cilantro. Pair it with fresh bread like khobz or batbout for a complete meal.
Nutrition Facts (Per Serving)
- Calories: 250
- Protein: 15g
- Carbohydrates: 30g
- Fiber: 8g
- Fat: 8g
- Cholesterol: 30mg
- Sodium: 500mg
Tips for the Best Moroccan Harira Soup
- Use Fresh Herbs: Fresh parsley and cilantro are key to authentic flavor.
- Don’t Skip the Lemon: A squeeze of lemon juice brightens the flavors.
- Cook Slowly: Simmering the soup low and slow allows the flavors to meld beautifully.
Inbound and Outbound Linking Suggestions
Inbound Links:
- Link to a post about Moroccan spices to educate readers on the spices used in Harira.
- Link to a recipe for Moroccan bread to complement this dish.
