Harira soup is a quintessential Moroccan dish renowned for its rich, hearty flavors and comforting warmth. This traditional soup is a staple during the holy month of Ramadan but is enjoyed year-round for its nourishing and satisfying qualities. Made with a combination of meat, vegetables, legumes, and aromatic spices, Harira soup is a true celebration of Moroccan cuisine.
Ingredients
- 8 oz. lamb, beef, or chicken, diced
- 3 tbsp vegetable or olive oil
- Several soup bones (optional)
- 2 lbs soft, ripe tomatoes (about 6 large)
- 1 handful dry chickpeas, soaked and peeled
- 2 handfuls dry green or brown lentils
- 1 large onion, grated
- 1 stalk celery (with leaves), chopped
- 1 small bunch flat-leaf parsley, finely chopped
- 1 small bunch cilantro, finely chopped
- 1 tbsp smen (optional)
- 1 tbsp salt
- 1 tbsp ginger
- 1.5 tsp black pepper
- 1 tsp ground cinnamon (optional; see notes)
- 1/2 tsp turmeric
- 3 tbsp tomato paste, combined with 1 or 2 cups water
- 3 tbsp uncooked rice OR broken vermicelli
- 1 cup flour, combined with 2 cups water
- Lemon wedges and cilantro (optional), for garnish
Instructions
Preparation Time: 30 minutes
Cooking Time: 2 hours
- Prepare the Meat and Vegetables:
- In a large pot, heat the vegetable or olive oil over medium heat. Add the diced meat and soup bones (if using) and brown on all sides.
- Add the grated onion, chopped celery, parsley, and cilantro. Cook for about 5 minutes, stirring occasionally, until the onions are translucent.
- Add Tomatoes and Spices:
- Chop the tomatoes and add them to the pot. Stir in the salt, ginger, black pepper, turmeric, and cinnamon (if using). Cook for another 5 minutes.
- Add Legumes and Liquids:
- Add the soaked and peeled chickpeas and lentils to the pot. Pour in enough water to cover the ingredients, about 8-10 cups.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1.5 hours, or until the meat and legumes are tender.
- Thicken the Soup:
- In a separate bowl, combine the tomato paste with 1 or 2 cups of water. Add this mixture to the pot.
- Stir in the rice or broken vermicelli and let it simmer for another 10-15 minutes, until the rice or vermicelli is cooked.
- In another bowl, mix the flour with 2 cups of water to create a smooth paste. Gradually pour this paste into the pot, stirring constantly to prevent lumps. Cook for an additional 5-10 minutes, until the soup thickens.
- Adjust Seasoning and Serve:
- Taste the soup and adjust the seasoning if needed. If using smen, add it now for extra flavor.
- Serve the Harira soup hot, garnished with lemon wedges and chopped cilantro (optional).
Tips and Variations
- Adjust Spice Level: If you prefer a milder soup, reduce the amount of black pepper and ginger. For a spicier version, add a pinch of cayenne pepper.
- Vegetarian Option: Omit the meat and soup bones to make a vegetarian version of the soup. Add more vegetables like carrots, potatoes, or spinach.
- Health Benefits: Harira soup is packed with protein from the legumes, vitamins from the vegetables, and antioxidants from the spices, making it a nutritious and satisfying meal.
Serving Suggestions
Harira soup is traditionally served with lemon wedges and chopped cilantro for garnish. It pairs well with Moroccan bread or crusty baguette. For a complete Moroccan meal, serve it alongside other traditional dishes like couscous or tagine.
Conclusion
Harira soup is a delightful and comforting dish that showcases the rich flavors and culinary traditions of Morocco. With its hearty ingredients and aromatic spices, this soup is perfect for any occasion, from family dinners to festive gatherings. So, gather your ingredients, follow our recipe, and enjoy the warmth and nourishment of this classic Moroccan soup.
