HARIRA: How to do the traditional Moroccan soup in 7 steps

Hello, friends of Paulina Cocina! This time we're going to talk about a very special soup: harira . This Moroccan soup isn't just a simple broth: it's a gem of the Maghreb and a spoonful of history.

Today we'll dive headfirst (and with a spoon) into the world of harira soup , a typical Moroccan dish of Ramadan , which is loved all year round.

Let's see what it contains , how to make it , some family secrets that sneak into the pots, and of course, a step-by-step recipe so you can make it at home. Sharpen your spoons, the journey is about to begin.

About Harira

Moroccan harira made legumes , tomatoes , fresh herbs , meat (although it can also be made vegetarian), and a touch of spices that transform it into a feast for the palate. This is power, flavor, and warmth in every spoonful.

Harira soup typically consists of chickpeas , lentils , and rice or thin noodles . Some people thicken it with a traditional mixture called tadouira , while others prefer it thinner. The important thing is that the base is rich and aromatic.

And if there's one thing that defines this harira soup , it's its versatility: every family has its own secret recipe, its own personal touch. But they all share that comforting and festive spirit that makes it a star during Ramadan.

Characteristics of the Moroccan harira recipe

• Just the right thickness : The thickness is achieved with the help of tadouira , a natural thickener consisting of a mixture of flour and water , which is added in the last few minutes of cooking the harira.
• Legumes in power : The stars are chickpeas and lentils , which provide body, flavor and nutrition.
• Tomato as a base : Fresh tomatoes give it that reddish color so characteristic of Moroccan soup, and a natural sweetness.
• Aromatic spices : Cumin , ginger , turmeric , cinnamon , and even a pinch of saffron add personality to the harira recipe.
• Fresh herbs : Cilantro and parsley in abundance, for that final scent that will make you fall in love.
• Optional meat : Many versions of harira soup include diced lamb or beef meatless vegan versions
• Long, loving cooking: Harira 's cooking time can vary. The average time in a conventional pot is at least an hour over medium-low heat so the flavors blend well and the legumes are tender.

Origin of Harira Soup: A Dish with History and Heart

Harira soup has its roots in Moroccan cuisine , as does the traditional chicken pastilla ; although it's also prepared in variations in other Maghreb countries , such as Algeria and Tunisia. It's a dish that not only fills the stomach but also the soul: it's synonymous with community , sharing, and breaking the fast with the family.

During Ramadan , harira is served for iftar , the evening meal eaten to break the fast, often accompanied by pita bread, or Moroccan sweets .

But beware, Ramadan soup isn't just for Muslims or sacred moments: it also appears at weddings, family gatherings, or any cold day when your body craves something warm and delicious. Moroccan lentil soup transcends cultures and finds its way into every heart.

6 Tips and Suggestions for Making the Best Moroccan Harira

1. Soaking legumes : Soak chickpeas overnight to reduce cooking time. Lentils can be soaked for 1 to 2 hours. Alternatively, for simplicity, you can use canned legumes .
2. Use fresh spices : Freshly ground spices give a more intense and authentic flavor to the harira soup.
   Don't skip the tadouira : This thickener is key to achieving the characteristic texture of Moroccan harira .
3. Add fresh herbs at the end : Add cilantro and parsley at the end of cooking to preserve their texture and aroma.
4. Adjust the consistency : If the soup is too thick, you can add a little more broth or water until you reach the desired texture.
5. Let it rest : Harira tastes better the next day, with more concentrated flavors.
6. Customize the recipe : Either by adjusting the spices or incorporating different vegetables.

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Moroccan Harira Recipe

Yields: 4-6 portions

Preparation time: 90 minutes

Ingredients

• 200 g of soaked or cooked chickpeas (canned)
• 100 g of soaked or cooked lentils (canned)
• 200g diced lamb or beef (optional)
• 1 chopped onion
• 2 celery stalks, chopped
• 1/2 cup of thin noodles or rice
• 1 lt. of vegetable broth ( see recipe )
• 750 ml of tomato puree or 3 crushed tomatoes
• 1 generous handful of fresh cilantro
• 1 handful of chopped fresh parsley
• 1 tsp. ground cumin
• 1 tsp. powdered ginger
• 1 pinch of cinnamon
• 1 tsp. turmeric 
• 2 tsp. of flour for the tadouira
• 200 ml of water (to dissolve the flour)
• Juice of half a lemon (optional but recommended)
• Salt
• Pepper 
• Oil

How to make Moroccan harira step by step

1. In a large pot, heat oil and sauté the meat cut into small pieces (if using), brown for a few minutes. 
2. Add the chopped onion and cook until translucent. 
3. Add the celery and spices (cumin, ginger, cinnamon, and turmeric). Sauté until the spices release their aroma.
4. Add the tomato puree (or crushed tomatoes), chickpeas, and lentils. Mix well and cover with the vegetable broth.
5. Bring to a gentle boil and cook over medium-low heat for 45 minutes.
6. Add the thin noodles along with the chopped cilantro and parsley. If using rice, cook for approximately 15-18 minutes; if using noodles, cook for 8-10 minutes, or until al dente.
7. Meanwhile, dissolve the flour in 200 ml of cold water to prepare the tadouira (natural thickener).
8. Add the tadouira to the soup in the last few minutes of cooking, stirring constantly to prevent lumps, until the soup thickens slightly.
9. Season to taste. Remove from heat and let stand for a few minutes before serving.
10. Serve piping hot, with a splash of lemon juice and a little more chopped fresh parsley on top.