Traditional Moroccan Harira

Ingredients

• 500 g Lamb (or beef) meat cubes (cut into small dice)
• 1 unit Onion (grated for extra smoothness)
• 2 stalks Celery (finely or medium chopped according to preference)
• 30 g Fresh cilantro (finely chopped)
• 30 g Fresh parsley (finely chopped)
• 200 g Dried chickpeas (soaked overnight, skins removed)
• 150 g Red lentils (rinsed)
• 2 units Fresh tomatoes (grated or crushed)
• 2 tbsp Tomato paste (about 30 g)
• 30 g Butter (smen or unsalted butter) (for broth richness)
• 1 tsp Ground cinnamon
• 1 tsp Ground turmeric
• 1 tsp Ground ginger
• to taste Salt
• to taste Ground black pepper
• 1.5-2 L Water (for cooking)
• 100 g Wheat flour (diluted in 500 ml water to thicken)
• 500 ml Water for flour slurry

Instructions

1. Prepare the ingredients

   Cut the meat into small cubes, chop the celery, cilantro and parsley, grate the onion, and rub the soaked chickpeas to remove their skins.

   Time: PT10M

2. Sauté the aromatics

   In the pot, melt the butter (or olive oil), add the grated onion, the meat, the chopped herbs, the peeled chickpeas and the lentils. Mix well.

   Time: PT5M

3. Season and add the tomatoes

   Add the cinnamon, turmeric, ginger, salt, pepper, the grated tomato and the tomato paste. Stir and let simmer for 5 to 10 minutes.

   Time: PT10M

4. Main cooking

   Cover the pot, pour 1.5 to 2 L of water, bring to a boil then reduce the heat and let cook covered for 1 hour.

   Time: PT1H

5. Prepare the flour‑water binder

   In a bowl, whisk 100 g of flour into 500 ml of cold water and shake vigorously to avoid lumps.

   Time: PT2M

6. Thicken the soup

   When the soup is almost done, pour the flour‑water mixture while stirring constantly. Let simmer 10 to 15 minutes, stirring frequently until a velvety texture is achieved.

   Time: PT15M

7. Finishing and serving

   Taste and adjust seasoning. Serve the harira piping hot accompanied by dates, hard‑boiled eggs and semolina flatbreads (harcha).

   Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

8 g

Fiber

5 g

Ingredient Substitutions

• Instead of Lamb (or beef) meat cubes: beef
• Instead of Dried chickpeas: white beans
• Instead of Red lentils: green lentils
• Instead of Fresh tomatoes: canned tomatoes
• Instead of Butter (smen or unsalted butter): olive oil
• Instead of Wheat flour: rice flour (for gluten‑free version)

Equipment Needed

• Pot or large saucepan
• Chef's knife
• Cutting board
• Onion grater or microplane
• Wooden spoon
• Mixing bowl
• Whisk or hand blender
• Ladle
• Kitchen scale
• Measuring spoon
• Strainer (optional) (optional)

Critical Steps — Do Not Skip

• Remove the skins from soaked chickpeas
• Mix the flour‑water blend without lumps
• Stir constantly when adding the binder to avoid lump formation

Chef Tips from the Video

• Lightly browning the butter (smen) before adding gives the characteristic smoky aroma of harira
• Using chicken broth instead of part of the water enriches the flavor.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator in an airtight container for 3 to 4 days

Freezer: Can be frozen for 2 months, thaw gently before reheating

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Harira stores very well; make it a day ahead and gently reheat before serving
• You can prepare the flour‑water slurry in advance and keep it refrigerated for 30 minutes