Harira
Harira is Morocco's most important soup — a rich, fragrant pot of lamb, chickpeas, lentils, and tomatoes spiced with cumin, cinnamon, and ginger. It is eaten throughout the year but is most closely associated with Ramadan, where it is the traditional dish served at iftar — the breaking of the fast at sunset. The combination of protein, legumes, and warming spices serves a practical as well as ceremonial function. The soup's character comes from the accumulation of its ingredients over a long simmer. The lentils dissolve gradually, giving the broth its characteristic body without becoming a purée; the chickpeas soften but hold their form. Vermicelli is added in the final minutes only — it cooks quickly and should remain al dente. The soup is finished off-heat with coriander, parsley, and a squeeze of lemon.
Rich in protein
Filling and nutritious
Can be frozen
Great for meal prep
One-pot
Minimal washing up
Traditional recipe
Authentic taste
Ingredients 4 servings
- 400 g lamb shoulder, cut into 3 cm chunks
- 400 g canned chickpeas (1 x 400 g can), rinsed and drained
- 150 g green or brown lentils, rinsed
- 4 medium tomatoes (about 400 g), roughly chopped
- 1 large onion (about 200 g), finely diced
- 3 celery stalks with leaves (about 150 g), finely sliced
- 3 garlic cloves, finely minced
- 1 tsp ground cumin
- 1 tsp ground cinnamon + 1 tsp ground ginger
- 1/2 tsp ground turmeric + 1 tsp fine sea salt
- 2 tbsp olive oil
- 1.5 litres water or lamb stock
- 60 g thin vermicelli, broken into 2 cm pieces
- 30 g fresh coriander and flat-leaf parsley, roughly chopped
How to make it
- 1Heat the oil in a large pot over medium-high heat, add the lamb chunks and sear for 4-5 minutes, turning occasionally, until browned on all sides.
- 2Add the onion, celery, and garlic and cook for 5 minutes until softened.
- 3Stir in the cumin, cinnamon, ginger, turmeric, and salt and cook for 1 minute until fragrant.
- 4Add the tomatoes, chickpeas, and lentils, pour in the water or stock, and bring to a boil; skim any foam from the surface.
- 5Reduce the heat to low, cover partially, and simmer for 45-50 minutes until the lamb is tender and the lentils have dissolved into the broth, thickening it slightly.
- 6Stir in the vermicelli and cook for 5-6 minutes until tender.
- 7Remove from the heat, stir in the coriander and parsley, and squeeze in lemon juice to taste.
- 8Ladle into bowls and serve immediately with crusty bread and dates.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
