Moroccan Harira: Ingredients and Preparation Method
Harira is Morocco’s quintessential soup, beloved for its rich, hearty flavors and nourishing ingredients. Traditionally served during Ramadan to break the fast, Harira is also enjoyed throughout the year as a comforting dish. It combines a tomato-based broth with lentils, chickpeas, and a hint of warming spices, creating a soul-satisfying meal.
Ingredients for Moroccan Harira:
For the Soup Base:
- Meat: 200 grams of lamb or beef, cut into small pieces (optional).
- Onion: 1 large, finely chopped.
- Tomatoes: 4 large, peeled and blended (or use canned tomato puree).
- Tomato paste: 2 tablespoons.
- Chickpeas: 1 cup, soaked overnight.
- Lentils: ½ cup, rinsed.
- Celery: 1 stalk, finely chopped.
- Fresh parsley and cilantro: A handful each, finely chopped.
- Olive oil: 3 tablespoons.
For the Spices:
- Ground turmeric: 1 teaspoon.
- Ground ginger: 1 teaspoon.
- Ground cinnamon: ½ teaspoon.
- Paprika: 1 teaspoon.
- Salt and black pepper: To taste.
For the Thickening Mixture (Tadouira):
- Flour: 2 tablespoons, mixed with ½ cup of water to form a smooth paste.
Additional Ingredients:
- Vermicelli: ½ cup.
- Egg: 1, lightly beaten (optional).
- Lemon juice: From 1 lemon, for serving.
Preparation Method:
1. Cooking the Base:
- Heat olive oil in a large pot over medium heat.
- Add the meat (if using), onion, parsley, cilantro, and celery. Sauté until the meat is lightly browned.
- Stir in the turmeric, ginger, cinnamon, paprika, salt, and black pepper. Cook for 1-2 minutes until fragrant.
- Add the blended tomatoes and tomato paste, and cook for another 5 minutes, stirring occasionally.
2. Adding Chickpeas and Lentils:
- Add the soaked chickpeas and lentils to the pot.
- Pour in enough water to cover the ingredients (about 1.5 liters).
- Bring to a boil, then reduce the heat and let it simmer for 45 minutes, or until the chickpeas and lentils are tender.
3. Incorporating the Thickening Mixture (Tadouira):
- Gradually add the flour-water mixture while stirring constantly to avoid lumps.
- Allow the soup to simmer for an additional 10 minutes, stirring occasionally, until the broth thickens slightly.
4. Adding Vermicelli and Final Touches:
- Stir in the vermicelli and cook for 5-7 minutes until tender.
- If desired, drizzle the beaten egg into the soup in a thin stream while stirring to create ribbons.
Tips for Perfect Moroccan Harira:
- Advance preparation: Soak the chickpeas overnight for faster cooking.
- Vegetarian option: Omit the meat for a plant-based version of Harira.
- Adjust consistency: Add more water if the soup becomes too thick.
Serving Moroccan Harira:
Serve Harira piping hot with a wedge of lemon on the side for a tangy kick. Pair it with fresh dates, chebakia (Moroccan sesame cookies), and crusty bread for a traditional Moroccan meal.
A Bowl of Comfort:
Moroccan Harira is more than just soup—it’s a symbol of hospitality, warmth, and togetherness. Whether you’re celebrating Ramadan or simply craving a flavorful dish, Harira is sure to satisfy both your hunger and your soul. Try it, and experience the heart of Moroccan cuisine!
