Hrira Facile AU Cookeo : Le Goût du Ramadan en Version Express 🏻
HRIRA FACILE AU COOKEO : Le Goût du Ramadan en Version Express 🌙👌🏻 is a medium Moroccan recipe that serves 4. 250 calories per serving. Recipe by Casa Bena Cuisine on YouTube.
Prep: 30 min | Cook: 1 hr | Total: 1 hr 45 min
Cost: $27.14 total, $6.79 per serving
Ingredients
- 3 tbsp Olive Oil (extra virgin, for sautéing)
- 300 g Beef Shank with Bone (cut into 2‑3 inch pieces)
- 2 stalks Celery Stalks (washed, stems kept for bouquet)
- 2 tbsp Fresh Parsley (chopped)
- 2 tbsp Fresh Coriander (Cilantro) (chopped)
- 100 g Dried Chickpeas (soaked overnight, drained and rinsed)
- 400 g Ripe Tomatoes (peeled and blended)
- 1 piece Large Onion (chopped)
- 50 g Brown Lentils (Blonde) (rinsed)
- 1 tbsp Salt (kosher or sea salt)
- 1 tsp Black Pepper (ground)
- 1 tsp Ras el Hanout (Moroccan spice blend)
- 1 tbsp Turmeric (ground)
- 1 tbsp Fresh Ginger (peeled and minced)
- 1 tbsp Tomato Paste (concentrated tomato paste)
- 3 tbsp All-Purpose Flour (sifted, for binder)
- 300 ml Cold Water (for binder)
- 50 g Vermicelli (broken into short pieces)
Instructions
Prep Herbs & Veggies
Wash parsley, cilantro and celery. Roughly chop the leaves and set aside. Keep the stems together to form a small bouquet.
Time: PT10M
Blend Tomatoes
Peel four ripe tomatoes (blanch if desired) and blend until smooth.
Time: PT5M
Soak Chickpeas (Prep Day)
Place 100 g dried chickpeas in cold water, soak 24 hours, then drain and rinse.
Time: PT0M
Brown Beef & Sauté Onion
Select the manual sauté mode on the Cookeo. Add olive oil, brown the beef pieces, then add the chopped onion and tomato paste. Cook until the onion is translucent.
Time: PT10M
Add Spices
Stir in salt, turmeric, ginger, ras el hanout and black pepper. Cook for about 1 minute to release aromas.
Time: PT2M
Add Tomatoes, Chickpeas, Lentils & Herb Bouquet
Pour in the blended tomatoes, soaked chickpeas, rinsed lentils, the celery‑parsley‑coriander stem bouquet, and 2.5 L of boiling water.
Time: PT2M
Pressure Cook
Close the lid, seal, and set the Cookeo to pressure‑cook for 30 minutes.
Time: PT30M
Make Flour Binder
While the soup cooks, whisk 3 tbsp flour with 300 ml cold water until smooth. Pass through a fine mesh sieve to remove any lumps.
Time: PT5M
Release Pressure & Remove Bouquet
After the pressure cycle, carefully release pressure, open the lid and remove the herb stem bouquet.
Time: PT5M
Add Binder and Simmer
Switch the Cookeo to simmer mode. Stir the flour‑water binder into the soup and let it simmer for 15 minutes until the broth thickens to your liking.
Time: PT15M
Add Vermicelli
Stir in 50 g broken vermicelli and cook for about 5 minutes until tender.
Time: PT5M
Finish with Fresh Herbs
Stir in the remaining chopped parsley, cilantro and celery (2 tbsp each). Serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 15 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 6 g
Dietary info: Contains meat, Gluten
Allergens: Wheat (flour), Celery
Ingredient Substitutions
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Beef Shank with Bone: lamb shank, beef stew meat
- Instead of Celery Stalks: celery leaves, parsley stems
- Instead of Fresh Parsley: cilantro (different flavor)
- Instead of Fresh Coriander (Cilantro): parsley
- Instead of Dried Chickpeas: canned chickpeas (240 g, drained)
- Instead of Ripe Tomatoes: canned crushed tomatoes
- Instead of Large Onion: shallots
- Instead of Brown Lentils (Blonde): red lentils
- Instead of Ras el Hanout: garam masala
- Instead of Fresh Ginger: ground ginger (½ tsp)
- Instead of Tomato Paste: tomato purée
- Instead of All-Purpose Flour: gluten‑free flour blend
- Instead of Vermicelli: angel hair pasta, thin rice noodles
Equipment Needed
- Cookeo Pressure Cooker
- Cutting Board
- Chef's Knife
- Blender
- Mixing Bowl
- Whisk
- Measuring Spoons
- Measuring Cup
- Ladle
- Fine Mesh Sieve (optional)
Critical Steps — Do Not Skip
- Browning the beef for deep flavor
- Ensuring the pressure cooker does not exceed the fill line
- Whisking a lump‑free flour binder
- Removing the herb bouquet before simmering
- Timing the vermicelli so it stays al dente
Chef Tips from the Video
- Using bone‑in beef adds gelatin for a richer mouthfeel.
- A squeeze of fresh lemon juice just before serving brightens the flavor.
- Toast the ras el hanout briefly with the spices for extra aroma.
Troubleshooting
Lumps in the binder
Whisk the flour with cold water thoroughly and strain through a fine mesh sieve before adding to the soup.
Vermicelli becomes mushy
Add vermicelli at the very end and watch closely; remove from heat as soon as it is tender.
Soup is too thin
Simmer longer with the binder or add an extra tablespoon of flour mixed with water.
Soup is too salty
Add a splash of water or a diced potato and simmer; remove the potato before serving.
Storage
Refrigerator: Cool in airtight containers for 3‑4 days.
Freezer: Freeze in portion‑size bags for up to 2 months. Thaw and reheat gently.
Room temperature: Not recommended; soup should be kept refrigerated.
Make-Ahead Tips
- Soak chickpeas the night before and store drained in the fridge.
- Prepare the flour binder in advance and keep refrigerated for up to 24 h.
- The soup freezes well; make a large batch and freeze in portions.
Frequently Asked Questions
What is the cultural significance and history of Harira in Moroccan cuisine?
Harira is a traditional Moroccan soup served to break the fast during Ramadan and also enjoyed on special occasions like weddings. Its roots trace back to medieval Morocco, where it was a nourishing, protein‑rich stew that combined legumes, meat and spices to provide energy after a day of fasting.
What are the traditional regional variations of Harira in Moroccan cuisine?
In northern Morocco, Harira often includes more tomatoes and a thicker broth, while southern versions may use more spices like cinnamon and add dried figs. Some coastal regions add seafood, and in Marrakech the soup is sometimes finished with a drizzle of olive oil and fresh lemon.
How is authentic Harira traditionally served in Morocco?
Authentic Harira is served hot in shallow bowls, accompanied by fresh dates, hard‑boiled eggs, and a side of crusty Moroccan bread (khobz). A squeeze of lemon and a sprinkle of fresh cilantro are added at the table for brightness.
During which celebrations is Harira traditionally prepared in Moroccan culture?
Harira is most famously prepared for Ramadan evenings to break the fast, but it is also served at Eid al‑Fitr, wedding feasts, and during the celebration of the Islamic New Year as a symbol of hospitality and abundance.
What makes Harira special or unique in Moroccan cuisine?
Harira combines legumes, meat, and a blend of warm spices with a thickening flour‑water slurry, creating a soup that is both hearty and silky. The balance of sweet (tomatoes), savory (beef and chickpeas), and aromatic spices makes it a signature comfort dish of Morocco.
What are the most common mistakes to avoid when making Harira at home?
Common mistakes include over‑filling the pressure cooker, not browning the meat enough, and adding the flour binder without whisking it smooth, which creates lumps. Also, cooking vermicelli too long makes it mushy, and forgetting to remove the herb bouquet can leave a bitter taste.
Why does this Harira recipe use a flour‑water binder instead of cornstarch?
The flour‑water binder is traditional in Moroccan cooking and gives Harira its characteristic velvety texture. Cornstarch would create a glossy, less authentic mouthfeel and can break down under prolonged pressure cooking.
Can I make Harira ahead of time and how should I store it?
Yes, Harira improves in flavor after a few hours. Cool the soup, store it in airtight containers in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently on the stove, adding a splash of water if needed.
What texture and appearance should I look for when the Harira is done?
The broth should be thick enough to coat a spoon, with tender pieces of beef, chickpeas and lentils. The vermicelli should be soft but not mushy, and the soup should have a deep reddish‑orange hue from the tomatoes and spices.
What does the YouTube channel Casa Bena Cuisine specialize in?
The YouTube channel Casa Bena Cuisine specializes in authentic North African and Mediterranean home‑cooking tutorials, focusing on traditional recipes, modern twists, and step‑by‑step guidance for home cooks.
How does the YouTube channel Casa Bena Cuisine's approach to Moroccan cooking differ from other Moroccan cooking channels?
Casa Bena Cuisine emphasizes using everyday kitchen appliances like the Cookeo pressure cooker to simplify classic Moroccan dishes, while still preserving authentic flavors and techniques. The channel also provides detailed ingredient sourcing tips and cultural context that many other channels omit.
Last updated: August 25, 2026
