Harira
Tomato, lentil, and chickpea soup thickened silky with a flour slurry stirred in at the end — Morocco's Ramadan-breaking staple, with roots also traced to the broader Maghreb and Muslim Spain.
Meat
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1/2 lb lamb or beef, cubed
- 1 onion, chopped
- 3 tomatoes, pureed
- 1 cup dried chickpeas, soaked overnight
- 1/2 cup green or brown lentils
- 6 cups water or stock
- 1 tsp ground ginger
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 cup chopped cilantro
- 1/2 cup chopped parsley
- 2 tbsp flour
- 1/4 cup water, for the slurry
- Salt and pepper, to taste
- Dates, to serve
Steps
- In a large pot, cook the meat, onion, and pureed tomatoes together for a few minutes.
- Add the soaked chickpeas, lentils, water or stock, ginger, turmeric, and cinnamon, and bring to a boil.
- Reduce heat and simmer for 45-60 minutes, until the meat and legumes are tender.
- Stir in the cilantro and parsley and simmer another 10 minutes.
- Whisk the flour with the 1/4 cup water into a smooth slurry, then stir it into the soup, simmering until the harira turns silky and slightly thickened.
- Season with salt and pepper, and serve hot with dates, traditionally to break the Ramadan fast.