Harira is a rich, tomato-based soup from Morocco, traditionally made with lamb or beef, lentils, chickpeas, and a fragrant blend of spices, then thickened with a flour-and-water mixture and finished with fresh herbs and lemon. It is the quintessential dish for breaking the fast during Ramadan, but it is also enjoyed year-round as a hearty and comforting meal. This recipe delivers a deeply savory, slightly tangy soup that is both satisfying and nourishing, and it comes together with a few key techniques that ensure a silky, well-balanced result.
Ingredients
- 1 lb (450 g) lamb or beef stew meat, cut into 1-inch cubes
- 2 tablespoons (30 ml) olive oil
- 1 large onion, finely chopped (about 1 ½ cups / 190 g)
- 2 celery stalks, finely chopped (about 1 cup / 100 g)
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 cup (200 g) dried green or brown lentils, rinsed
- 1 cup (200 g) dried chickpeas, soaked overnight and drained (or 1 ½ cups / 250 g canned, rinsed)
- 6 cups (1.4 L) water or low-sodium beef or chicken broth
- 1 (14.5 oz / 400 g) can crushed tomatoes
- 1 cup (30 g) fresh cilantro, finely chopped
- 1 cup (30 g) fresh parsley, finely chopped
- ½ cup (60 g) all-purpose flour
- 1 cup (240 ml) water (for the flour slurry)
- 1 lemon, juiced (about 3 tablespoons / 45 ml)
- Salt, to taste
Instructions
- If using dried chickpeas, soak them overnight in plenty of water. Drain and rinse before use. If using canned, rinse them well.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the lamb or beef cubes and brown on all sides, about 5–7 minutes. Do not overcrowd; work in batches if needed. Remove the meat and set aside.
- In the same pot, add the onion and celery. Sauté for 5–6 minutes until softened and translucent.
- Add the turmeric, ginger, cinnamon, black pepper, and cayenne (if using). Stir for 1 minute until fragrant.
- Return the meat to the pot. Add the lentils, chickpeas, water or broth, and crushed tomatoes. Stir to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour 15 minutes, or until the meat is tender and the lentils and chickpeas are cooked through. Stir occasionally.
- Add the chopped cilantro and parsley. Stir well.
- In a small bowl, whisk the flour with 1 cup (240 ml) water until smooth. Slowly pour this slurry into the soup while stirring constantly. This will thicken the soup.
- Continue to simmer, uncovered, for another 15–20 minutes, stirring frequently, until the soup has thickened to a creamy consistency.
- Stir in the lemon juice. Taste and add salt as needed. If the soup is too thick, add a little water or broth to reach your desired consistency.
- Serve hot, with lemon wedges and extra fresh herbs if desired.
Tips
- Soaking chickpeas: If you forget to soak dried chickpeas, you can quick-soak them: cover with water, bring to a boil for 2 minutes, then let sit for 1 hour. Drain and use. Canned chickpeas are a fine substitute; add them in the last 30 minutes of cooking so they don’t turn mushy.
- Thickening: The flour slurry is traditional, but you can also use a cornstarch slurry (2 tablespoons cornstarch with ¼ cup water) for a gluten-free option. Add it at the same point and simmer until thickened.
- Don’t skip the lemon: The lemon juice brightens the entire soup and balances the spices. Add it at the end, not during cooking, to keep its fresh flavor.
- Common mistake: Adding the flour slurry too quickly can cause lumps. Whisk it thoroughly with water before adding, and pour it in a steady stream while stirring the soup constantly.
Serving Suggestions
Harira is traditionally served with dates and chebakia (a sesame-honey cookie) during Ramadan, but it also pairs beautifully with crusty bread, pita, or a side of couscous. For a complete meal, serve it alongside a simple green salad with a lemon vinaigrette. A squeeze of fresh lemon over each bowl is a must.
Variations
- Vegetarian: Omit the meat and use vegetable broth. Add extra chickpeas or a can of white beans for protein. Sauté the vegetables in olive oil and proceed as directed. The cooking time will be shorter, about 45 minutes total.
- Chicken: Replace the lamb or beef with 1 lb (450 g) boneless, skinless chicken thighs, cut into chunks. Cook until chicken is cooked through (165°F / 74°C safe minimum internal temperature) and tender, about 30–40 minutes.
- Spicier: Add a chopped fresh chili or extra cayenne pepper to the onion mixture for more heat.
- Different legumes: You can use red lentils instead of green or brown; they will break down more and thicken the soup further. Reduce the cooking time to about 30 minutes for red lentils.
Storage and Reheating
Harira tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a pot over medium heat, adding a splash of water or broth if it has thickened too much. Stir frequently until hot. You can also freeze harira for up to 3 months; thaw overnight in the refrigerator before reheating. The soup may thicken upon standing, so adjust the consistency with broth or water when reheating.
Frequently Asked Questions
Can I make harira in a slow cooker or Instant Pot? Yes. For a slow cooker, brown the meat and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6–8 hours. For the Instant Pot, use the sauté function for browning, then pressure cook on high for 20 minutes with a natural release. Add the flour slurry and lemon juice after pressure cooking, and simmer to thicken.
Why is my harira not thickening? The flour slurry needs to simmer for at least 10–15 minutes to reach its full thickening power. If you added it and it’s still thin, mix 1 tablespoon of flour with 2 tablespoons of water and stir it in, then simmer for another 5 minutes. Also, make sure you are using enough lentils; they help thicken naturally.
Can I use pre-cooked meat? Yes, if you have leftover cooked lamb or beef, add it in the last 20 minutes of cooking, just to heat through. Reduce the initial cooking time accordingly.
Is harira gluten-free? Traditional harira uses wheat flour for thickening. To make it gluten-free, use a gluten-free all-purpose flour blend or cornstarch as mentioned in the tips. The rest of the ingredients are naturally gluten-free.
What is the best cut of meat for harira? Lamb shoulder or beef chuck are ideal because they become tender and flavorful during long simmering. Avoid lean cuts like sirloin, which can dry out.
Can I skip the celery? Yes, you can omit celery or substitute with a chopped carrot or bell pepper for a slightly different flavor. The soup will still be delicious.
Related
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- Frozen Brioche Rolls: Bake from Frozen
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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