Moroccan Harira Soup Recipe (Harira Hamda)
- Prep
- 30 minutes
- Cook
- 1 hour 40 minutes
- Total
- 2 hours 10 minutes
- Serves
- 6
- Cuisine
- Morocco
Harira is the soup that breaks the fast in almost every Moroccan home during Ramadan. Tomatoes, lentils, chickpeas, fresh herbs and a little meat, thickened at the end until it’s silky. It’s one of the most loved dishes in Moroccan cooking, filling without being heavy, which is exactly what you want after a day of fasting.
Ramadan 2027 is expected to start around February 8, so it’s a good time to practice a pot or two. It also freezes well, which helps a lot on busy Ramadan evenings.
What is Moroccan Harira Soup?
Harira is a thick Moroccan soup of tomatoes, lentils and chickpeas, flavored with warm spices and lots of fresh cilantro and parsley. Right at the end it’s thickened with a mix of flour and water, which gives it that smooth, almost velvety texture.
Traditional Moroccan Cuisine
Moroccan cuisine is known for its rich, vibrant flavors and unique combination of spices. It is a reflection of the diverse cultural influences that have shaped the country’s culinary traditions over the years. The cuisine of Morocco encompasses a wide range of dishes, from savory tagines to fragrant couscous, and of course, the beloved Harira Soup.
Origins of Harira Soup
Harira is often called Morocco’s national soup. The name is usually linked to harir, the Arabic word for silk, because of how smooth it gets once it’s thickened (you can read more on Wikipedia). Every family has its own version: with or without meat, with rice or with vermicelli.
Harira Soup has gained prominence during the holy month of Ramadan, where it is traditionally consumed to break the fast at sunset. It is believed to provide nourishment and help restore energy after a long day of fasting. The soup is also served on special occasions and family gatherings throughout the year, symbolizing warmth, hospitality, and togetherness.
The base of Harira Soup typically consists of a flavorful broth made with tomatoes, onions, and spices such as ginger, turmeric, and cinnamon. The soup is further enriched with the addition of protein-rich ingredients, such as lentils, chickpeas, and sometimes meat or poultry. Fresh herbs like parsley and cilantro add a refreshing touch, while a squeeze of lemon juice enhances the overall flavor profile.
Outside Ramadan, harira shows up at weddings, after a new baby, and on cold winter evenings. Some families even eat leftovers in the morning. Here’s what else a Moroccan breakfast looks like. And for more cold-weather bowls, see our guide to Moroccan soups.
Ingredients for Moroccan Harira Soup
The ingredient list looks long, but it’s mostly pantry staples.
Key Ingredients
To start off, here are the key ingredients that form the foundation of a traditional Moroccan Harira Soup:
- Chicken, Egg, Lamb, or Beef: The base of this soup is typically made with tender pieces of chicken, lamb, beef, or you can even stir into it some beaten eggs once it’s cooked, for more depth and flavor. For the vegetarian version, you can leave it out.
- Red Onion or white onion: Onion is very important as makes for a strong and flavorful base for the soup. Chop it finely or grate it to release its flavors and aromas.
- Tomatoes: Ripe and juicy tomatoes are a must-have in Harira Soup. They add tanginess and help create a rich and vibrant broth.
- Tomato Paste: Tomato paste adds a tangy taste to the soup. You can replace it by adding more fresh tomatoes to the soup, but in my opinion, tomato paste makes it more flavorful.
- Lentils: Lentils are a key ingredient in this soup, providing a hearty and creamy texture. You can use red lentils, but brown lentils work best with this soup.
- Dry Chickpeas (garbanzo beans): These little legumes add a nutty flavor and a wonderful bite to the soup. It’s very important that you use dry chickpeas, soak them overnight, and use them in this harira recipe the next day, because cooking them in the soup adds much more flavor to it. I don’t recommend using canned chickpeas at all.
- Noodles or Rice: For Harira a short type of noodles is used for the best taste, but you can always substitute it with rice instead or other noodles as long as it is very small.
- Fresh Herbs: Cilantro and parsley are essential herbs in Moroccan cuisine, and they add a refreshing and fragrant element to the soup. Chop them finely and sprinkle them on top before serving.
Optional Ingredients for Customization
One of the great things about Moroccan Harira Soup is that it can be customized to suit your taste preferences. Here are a few optional ingredients that you can add to enhance the flavors:
- Spices: Moroccan cuisine is known for its aromatic spices. You can add a pinch of cinnamon for a warmer taste or some saffron.
- Lemon Juice or distilled vinegar: A splash of freshly squeezed lemon juice or vinegar can brighten and balance the flavors of the soup. Add it in just before serving for a burst of citrusy goodness.
Just don’t skip the fresh herbs or the tomatoes. They’re what make it taste like harira.
Serving and Enjoying Moroccan Harira Soup
This is how harira is served in Morocco, plus a few ways to change it up.
Traditional Accompaniments
At the Ramadan table, harira almost never comes alone. Serve it with:
- Chebakia: Chebakia, a traditional Morocco sweet that is infused with honey is a classic choice to pair with Harira Soup. The crispy exterior and soft, doughy interior provide a wonderful contrast to the rich and hearty soup. The clash of the sweet taste of chebakia with the savory and tangy taste of the harira makes for an incredible experience.
- Dates and Nuts: Moroccan cuisine often includes a combination of sweet and savory flavors. Serving dates and nuts alongside the soup not only adds a delightful sweetness but also provides a satisfying crunch.
If you’re cooking for Ramadan, make a big pot and freeze it in portions before you add the flour and water, then thicken each portion as you reheat it. For the rest of the table, see what Moroccans eat during Ramadan and our chebakia recipe.
Harira FAQ
Can you freeze harira?
Yes. It keeps for about 3 months in the freezer. Freeze it before thickening if you can, and add the flour and water when you reheat.
How long does harira last in the fridge?
3 to 4 days in a closed container. It thickens as it sits, so add a splash of water when you reheat it.
Can harira be vegetarian?
Yes. Leave out the meat and use water or vegetable stock. The lentils and chickpeas keep it filling.
The Authentic Moroccan Harira Soup with Lamb
Ingredients
- 1/4 cup cup vegetable oil
- 1 medium onion, finely chopped
- 5 oz beef or lamb meat diced
- 1 tbsp salt
- 1 1/2 tsp turmeric
- 1 tsp black pepper
- 1/4 tsp cinnamon
- 1/4 tsp paprika
- 1/4 tsp ground ginger
- 1 cup mixture of cilantro and coriander, finely chopped
- 1 1/2 cups chickpeas soaked overnight
- 1 cup lentils soaked overnight
- Water as needed
- 1 cup noodles, broken into small pieces or 1 cup of rice
- 1 cup tomato puree
- 3 tbsp tomato concentrate
- 1 1/2 lamb bouillon cube
- 3 tbsp plain flour
Instructions
- Heat the oil in a large pot, pressure cooker, or slow cooker. Heat in it the oil then sautee in the onion with beef, salt, turmeric, paprika, ginger black pepper, and cinnamon for 3 minutes while stirring them often.
- Add the cilantro with lentils and chickpeas then cook them for 5 minutes.
- Add 9 cups of water to the soup, then put on the lid and cook the soup for 40 to 60 minutes over medium heat until the lentils and chickpeas become soft.
- If you wish to use a pressure cooker instead, then bring the pot to pressure, then cook the soup for 25 to 30 minutes over high pressure until the chickpeas soften.
- Once the time is up, stir in the noodles and cook for 3 minutes then stir in the tomato concetrate uith tomato puree , and bouillon cube until they dissolves.
- Mix the flour with 2 cups of water in a mixer or a bowl then blend them smooth until no lumps are found.
- Stir the flour mixture into the pot and bring it to a boil. Continue to boil it for 10 minutes. This will combine the flavors and remove the taste of the flour from it.
- Adjust the seasoning of your soup then serve it hot and enjoy!
Notes
What is the origin of Harira soup?
The Harira Soup is a Moroccan soup that we created by the indigenous people of the land hundreds of years ago. The Harira is also known in other North African Countries such as Algeria, Tunisia, and Libya, but this recipe is 100% Moroccan.Is the Moroccan harira soup vegetarian?
The Harira soup is not vegetarian because it includes meat, but you can easily make it vegetarian by removing the lamb and using a vegetable bouillon cube.Is the Moroccan harira soup gluten-free?
The Moroccan harira soup is not gluten-free, but you can try using gluten-free flour instead of plain flour to thicken it.Cooked this? Tap the stars at the top of the card to rate it — it helps other cooks find the recipe.
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