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Traditional Moroccan Harira
Spicy and comforting soup from Morocco, essential during Ramadan. This harira combines red meat, legumes, tomatoes, spices and fine pasta, all brightened with a splash of lemon and fresh herbs. Easy to prepare with a pressure cooker or a classic pot.
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Critical Success Points
- • Sauté onion and meat to brown the meat
- • Add boiling water immediately after the vegetables
- • Pressure cooking (20‑25 min)
- • Thicken the soup with the flour/water mixture
- • Add lemon juice at the end of cooking
Safety Warnings
- • Be very careful with the pressure cooker pressure: never open before the valve has fully released.
- • Handle boiling water with care to avoid burns.
- • Do not let the butter burn during the final cooking.
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