Every country in the world has its own popular dishes that really indicate the legacy of their ancestors.
Harira is one of the main soups in the Moroccan Kingdom. It’s made with lentils, chickpeas, and tomatoes. This soup dish also contains meat which makes it so much more delicious and satisfying. The Harira in the present age is available in many variations as recipes were passed down generations. Moroccan Harira is a delicious and healthy soup that can be served as light supper or a filling lunch/dinner.
Steps to Make Moroccan Harira Soup
Things you’ll need :
- Uncooked meat – ½ pound
- Vegetable oil – 1 cup
- Cilantro – ¼ cup (cleaned and chopped)
- Celery stalks – 1 to 3 (cleaned)
- Celery – ¼ cup (cleaned and chopped)
- Onion – 1 (grated)
- Dried chickpeas – 1 handful (soaked then peeled)
- Ground ginger – 1 tablespoon
- Salt – 1 tablespoon
- Tomatoes – 5 large (peeled, seeded & pureed)
- Water – 4 cups
- Dried lentils – 2 to 3 tablespoons (washed)
- Tomato paste – 3 tablespoons
- Uncooked vermicelli – 2 to 3 tablespoons
- Turmeric – ½ teaspoon
- “Rass Al Hanoute” (Moroccan Spice) – ½ teaspoon
- Pepper – 1 ½ teaspoons
- Caraway seeds – ½ teaspoon
- Flour – 8 tablespoons (for the soup thickener)
- Paprika – ½ teaspoon
Step 1. Prepare the soup stock
- Take a large stockpot and put the soup bones and meat in it.
- Add celery, chickpeas, onion, cilantro, 5 pureed tomatoes, lentils and spices including salt, turmeric, black pepper, paprika and “Rass Al Hanoute”.
- Leave some cilantro for later use.
- Pour 4 cups of water into the stockpot; stir everything together.
- Cover and let it cook over medium heat for 15 minutes.
Step 2: Prepare the soup thickener
- Mix 8 tablespoons of flour with 3 cups of water; keep stirring to blend the flour and water thoroughly.
Step 3: Prepare the soup
- Add tomato paste, cilantro, caraway seeds, and 4 cups of water to the soup stock.
Step 4: Add the soup thickener
- Add the soup thickener; add a lot if you like your soup thick.
- Lower heat to low and let it cook for 30 minutes.
Step 5: Add the vermicelli
- After 15 minutes add 3 tablespoons of vermicelli.
- Stir frequently for the last 15 minutes.
- Remove the pot from heat and enjoy a healthy bone-warming meal.
- Serve the Moroccan Harira Soup while it is hot. It will have a soothing effect on the taste buds and body and your guests will surely enjoy the meal.
- Once the soup is prepared, you can taste it for seasoning and add spices if desired.
- Don’t forget to cover the stockpot. Only remove the cover while adding ingredients or stirring. But always cover the stockpot when you leave it to cook.
- Instead of using the flour paste, you can add 2 beaten eggs to thicken the soup. Add them just before serving; stir well and let them cook for 1 minute.
- You can also add 2 tablespoons of lemon juice to the soup at the end for more nourishment and flavor; we have hacks that will help you get more juice out of a lemon.
- Soak the chickpeas and lentils overnight in bowls of cold water to soften them; next day drain out the water and set them aside for the soup.
- If your fine-chopping skills aren’t great you can learn how to finely chop cilantro for the Harira soup here.
- You can also sauté the meat for added flavor before adding it to the soup. Just marinate it with lemon juice, salt, and pepper for at least 30 minutes and then sauté it in some olive till it turns a beautiful golden brown. We recommend using lamp meat for this recipe.
- While serving you can add a dollop of yogurt on top and add some freshly chopped cilantro as well.
- You can also serve with lemon wedges on the side, just squeeze some fresh lemon juice over your soup for a refreshing taste.