cookingoMorocco
🇲🇦 A TASTE OF MOROCCO
Harira Soup.
Morocco's warming national soup — a rich tomato and lentil base with lamb, chickpeas, vermicelli, and fresh herbs. The traditional Ramadan break-fast soup.
- Total time
- 90 min
- Servings
- 6 people
- Difficulty
- Medium
Ingredients
For 6 servings · Check off as you go
0 of 10 ingredients ready
Let's make it.
5 stepsBrown the lamb
Brown lamb with onion, turmeric, cinnamon, ginger, and black pepper.
8 min
Add tomatoes and lentils
Add pureed tomatoes, red lentils, chickpeas, celery, and 1.5L of water. Bring to a boil and simmer for 45 minutes.
50 min
Make the tadrira
Whisk flour with 2 cups of water until very smooth. Whisk in 1 beaten egg and 2 tbsp lemon juice. This is the signature thickener.
3 min
Thicken the soup
Slowly pour the tadrira into the simmering soup while stirring constantly. The soup will thicken and turn velvety. Cook for 10 minutes, stirring.
10 min
Add vermicelli and serve
Add vermicelli and cook for 3-4 minutes. Add fresh herbs and remaining lemon juice. Serve with dates and chebakia (Moroccan cookies) for a traditional experience.
5 min
Cooking Tips
The "tadrira" (flour slurry mixed with egg and lemon) is the signature thickening technique of harira. It gives the soup its velvety, unique texture. Do not skip it.
Nutrition per Serving
Recipe-provided estimates; values vary with ingredients and serving size.
- calories
- 320 kcal
- protein
- 22 g
- carbs
- 42 g
- fat
- 8 g
- fiber
- 8 g
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