• Aaisha Fakih

Harira - Moroccan Soup Recipe

Harira is a zesty, fragrant tomato-based soup with chickpeas and lentils. Robustly seasoned with ginger, pepper, cinnamon and lots of fresh herbs, it’s especially popular in Ramadan when it’s served to break the fast.


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.



Although harira is prepared year-round, it’s famously associated with Ramadan, when it’s likely to be served alongside dates 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.


I am Not a MOROCCAN, but i must admit, this is one of my and my family's favorite soups to savor during Ramadan. A warm bowl of harira makes up for the long hours of fasting with so much satisfaction and comfort to the body and soul. It is a healthy, nutritious and wholesome food to break your fast with.


If you haven't made this delicious soup yet, i bet this is just the time to try it. We are in Ramadan, so what better time to try then now :). This is absolutely Kid-friendly, so the mommy's out their with fussy-foodies-kids, have no worries about this one, your kids will relish and love it once you make and feed them this wholesome goodness of a warm and subtle flavored Soup.


Below is a detailed step-by-step guide to how to make Harira.

Harira Recipe – Moroccan Tomato Soup with Chickpeas and Lentils

Full Recipe- https://youtu.be/hV2AYhLwhOs

Ingredients :

  • 1 onion (grated)

  • 4.5 oz (125 grams) beef or chicken meat (cut into small cubes)

  • Spices: 1 teaspoon salt (to be adjusted during cooking), 1/2 teaspoon black pepper, 1/2 teaspoon ground ginger, 1/2 teaspoon turmeric, a pinch of saffron (optional), and 1 cinnamon stick

  • 1 pound ripe tomatoes

  • 1 tablespoon tomato paste

  • 1 small bouquet of cilantro (21 grams / 0.75 oz) – very finely chopped

  • 1 small bouquet of parsley (10 grams / 0.40 oz) – very finely chopped

  • 1/2 celery stick

  • 1/4 cup all-purpose flour

  • 1 cup of canned chickpeas (or 1 cup of dry chickpeas soaked in water over night)

  • 1/2 cup of lentils (soaked in water for 1 hour)

  • 2 liters of water

  • 1 large egg (optional)

  • 1 tablespoon vegetable oil


Instruction-

The Harira is very easy to make but has many ingredients. I would suggest to prepare all the ingredients and organize them before starting to cook. There are 3 main steps for making the harira: in step 1 you cook the meat and the legumes. I am using lentils and chickpeas. However, as I am using canned chickpeas, I will add them to the soup at the end. If you use dried chickpeas, let them soak in water overnight, and cook them with the meat in step 1. In step 2, we add the tomato mixture. Finally, in step 3 we thicken the soup with flour.

Step 1: Cooking the Base

1- On medium heat, drizzle 1 tablespoon of vegetable oil in your pot. Add the grated onion, diced meat, and spices (salt, pepper, ground ginger, turmeric powder, pinch of saffron threads, and cinnamon stick). 2- Brown the meat for 3 minutes. 3- Add 1/2 cup of lentils and add 1 liter (4 cups) of water. 4- Increase the heat to medium-high, cover the pot, and cook for 30 minutes. 5- After 15 minutes of cooking, check on the meat and add another 1 liter (4 cups) of water.

Step 2: Preparing / Adding the Tomato Mixture

1- Boil some water and place the tomatoes in boiling water for 1 minutes. 2- Remove the tomatoes from the water, let them cool down, peel them, and slice them. 3- Cut 1/2 celery stick in small cubes. 4- In a food processor, mix the tomatoes and celery, until you get a smooth mixture. 5- After 30 minutes of cooking the meat (in step 1), we are ready for step 2. 6-Add a little bit of the soup sauce to 1 tablespoon of tomato paste to dilute it. 7- Then add the tomato paste to the soup. 8- Add the tomato and celery mixture to the soup and mix. 9- Add the finely chopped cilatnro and parsley to the soup. 10- Taste the soup and adjust the salt accordingly. 11- Lower the heat to medium and cook the soup, covered, for 10 minutes.

Step 3: Preparing the Thickening Flour Mixture

1- After 10 minutes of cooking the soup, add 1 cup of canned chickpeas. 2- Dilute 1/4 cup of all-purpose flour in some water. Mix very well until all the flour is dissolved. 3- Add the flour mixture to the soup, while stirring continuously, until the soup thickens. You many not need to use all the flour mixture, so add it little by little. 4- Cook the soup for 2-3 minutes. 5- At the end, beat an egg with a fork, then add it to the soup while continuously stirring the soup. Cook for another 3 minutes before serving! Serving: In Morocco harira is served along with dates – one bite of a date, one spoon of Harira! the savory and sweet mixture is just amazing! You can also add a little bit of fresh lemon juice to the soup (individually). Bonne Appetit!


NOTES


  • A skin will form on the soup as it cools. This can be stirred and blended back into the soup.

  • When reheating the soup, use medium or low heat and stir frequently to avoid lentils sticking to the bottom of the pot and burning.

  • If you'd like to freeze the soup, do so before adding the thickener. Allow it to cool completely before freezing. On the day of serving, thaw the soup over low heat then resume cooking from where you left off.

  • 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 or cilantro.

  • Blending the flour and water ahead of time will help ensure that it's lump-free when adding it to the soup.



RECIPE VISUALS- https://youtu.be/hV2AYhLwhOs


You can check for more such yummy easy and flavorful recipes on my Youtube channel.



A little Cooking Never Hurts - https://www.youtube.com/results?search_query=a+little+cooking+never+hurts


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