Harira
Morocco's sacred Ramadan soup — a nourishing, complex broth of lamb, chickpeas, lentils, tomatoes, celery, rice or vermicelli thickened with a unique flour-and-water paste (tedouira) and brightened with fresh coriander, parsley and lemon.
- Total
- 50 min
- Serves
- 8
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Heat oil in a large pot. Brown lamb cubes. Add onion and celery; cook 5 minutes. Add spices, tomato paste and saffron water; stir 2 minutes.
About 5 min
Add crushed tomatoes, chickpeas and enough water to make about 2.5L of soup. Bring to a boil. Simmer 30 minutes.
About 11 min
Add lentils. Simmer 20 more minutes until lentils are dissolved and lamb is tender.
About 11 min
Add vermicelli or rice. Cook 5–8 minutes until tender.
About 11 min
Tedouira: whisk flour with 120ml water until completely smooth with no lumps. Pour slowly into the simmering soup, stirring constantly. The soup will thicken noticeably over 3–5 minutes.
About 11 min
Add lemon juice, fresh coriander and parsley. Taste and adjust salt. Serve very hot in deep bowls with dates, chebakia pastries and fresh bread (traditional Ramadan accompaniments). The soup should be thick but pourable.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 26 g
- Carbs
- 42 g
- Fat
- 10 g
- Fibre
- 12 g
- Sugar
- 6 g
- Sodium
- 640 mg
Contains: gluten
You might also cook
All Moroccan recipes
Recipe by Boon Tools.