authentic Moroccan harira soup

• 250 g (½ lb) lamb or beef, cut into small cubes (optional, can be made vegetarian)

• 3 tbsp olive oil

• 1 onion, finely chopped

• 2 celery stalks with leaves, finely chopped

• 2 tomatoes, peeled and grated (or 200 g canned tomato puree)

• 2 tbsp tomato paste

Legumes & Grains:

• 150 g (¾ cup) dried chickpeas, soaked overnight (or 1 can, drained)

• 100 g (½ cup) dried lentils, rinsed

• 2 tbsp rice (short-grain or broken rice) or 50 g vermicelli noodles

Herbs & Spices:

• ½ bunch fresh parsley, finely chopped

• ½ bunch fresh cilantro, finely chopped

• 1 tsp ground turmeric

• 1 tsp ground ginger

• ½ tsp ground cinnamon (optional)

• 1 tsp black pepper

• 1 ½ tsp salt (adjust to taste)

Thickener (Tedouira):

• 100 g (¾ cup) all-purpose flour

• 250 ml (1 cup) water, whisked to a smooth paste

Liquid:

• 2 liters (8 cups) water or light broth

Ingredients

Instructions

Cook the base

• In a large pot, heat olive oil. Add onions, celery, and meat (if using). Sauté until lightly browned.

• Stir in grated tomatoes, tomato paste, parsley, cilantro, and all spices. Cook 5 minutes.

• Add legumes

  • Add chickpeas, lentils, and water/broth.

  • Bring to a boil, then reduce heat. Simmer uncovered for 1 hour (until chickpeas begin to soften).

• Thicken the soup

  • Whisk together flour and water to make the tedouira. Slowly pour into the soup while stirring to avoid lumps.

  • Continue simmering for 15 minutes until the soup thickens.

• Add rice or vermicelli

  • Stir in rice (cook 20 minutes) or vermicelli (cook 10 minutes). Adjust consistency by adding more water if too thick.

• Taste and adjust

  • Season with extra salt or pepper if needed. Harira should be velvety and slightly tangy from the tomatoes.

• Serve

  • Serve hot with lemon wedges and dates on the side. Traditionally eaten with chebakia (honey-sesame pastries) during Ramadan.