Wasfetna

Harira soup

A thick soup of meat, chickpeas, lentils, tomato, herbs and vermicelli, served with lemon and dates.

Harira soup
Cooking time
1 hr 12 min
Hands-on time
25 min
Free time
35 min
Difficulty
Easy
Cuisine
Moroccan
Calories
160
Contains
Gluten

Harira is Morocco's soup for breaking the fast, thick enough to hold a spoon. It's thickened at the end with flour dissolved in cold water first, because in hot water it clumps at once.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

6people

Amounts follow the number of people

For the soup

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Large heavy pot — A long cook that starts with browning meat and ends with vermicelli.
  • Hand whisk — The flour mixture goes in gradually with constant stirring so it does not lump.

Method

  1. Brown the meat with the onions and celery until it changes color, then add the spices.

    10 min
    You’ll know it’s ready when

    The meat is browned and fragrant.

  2. Add the soaked chickpeas and water, and cover the pot until the chickpeas and meat are tender.

    35 minYou can walk away
    You’ll know it’s ready when

    A chickpea crushes between two fingers.

  3. Add the lentils, tomatoes, tomato paste and herbs, and continue cooking.

    15 minYou can walk away
    You’ll know it’s ready when

    The lentils have softened and the color has turned deep red.

  4. Pour in the flour mixture gradually, stirring continuously until the soup thickens.

    6 min
    You’ll know it’s ready when

    The texture is thick and there are no lumps in it.

    Tip: Flour should be dissolved in cold water first — in hot water it clumps immediately.

  5. Add the vermicelli and salt, cook until done, and serve with lemon and dates.

    6 min
    You’ll know it’s ready when

    The vermicelli is soft and the soup is thick enough to hold a spoon.

What this teaches

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