About this Dish
The soup that breaks the Ramadan fast every evening across Morocco — a rich, thick tomato and lentil soup with chickpeas, lamb, fresh herbs and a souring agent of lemon juice or fermented dough. Eaten with dates and chebakia (honey pastry). The recipe varies by family and region but the comfort it provides is universal.
IngredientsServes 6
🥩Lamb shoulder, 300g cut into small cubes
🍅Ripe tomatoes, 4 large, grated or blended
🫘Chickpeas, 400g tin, drained and rinsed
🟤Brown lentils, 150g rinsed
🧅White onion, 1 large, finely grated
🌿Fresh coriander and flat-leaf parsley, 1 large bunch each, finely chopped
🧈Butter, 30g
🟡Ground turmeric, 1 tsp; ground ginger, 1 tsp; ground cinnamon, half tsp; black pepper, half tsp
🍋Lemon juice, freshly squeezed from 2 lemons
🌾Plain flour, 2 tbsp mixed with water into a smooth slurry for thickening
Method
1
In a large heavy pot over medium heat, melt the butter and add the lamb cubes, grated onion, turmeric, ginger, cinnamon and black pepper. Stir well and cook for 5 minutes until the lamb is sealed and the spices are fragrant.2
Add the grated tomatoes and half of the chopped coriander and parsley. Stir everything together, then pour in 1.5 litres of water. Bring to a boil, then reduce the heat, cover and simmer for 30 minutes.3
Add the rinsed lentils to the pot and continue to simmer uncovered for a further 20 minutes, stirring occasionally, until the lentils are soft and beginning to break down into the broth.4
Stir in the drained chickpeas and the remaining fresh herbs. Let the soup cook for another 10 minutes so the chickpeas warm through and the flavours come together.5
Whisk your flour-water slurry until completely smooth, then slowly pour it into the simmering soup while stirring constantly. This is the key step that gives harira its signature thick, velvety texture — keep stirring for a few minutes so no lumps form.6
Squeeze in the lemon juice, taste and adjust seasoning with salt. Let the soup simmer gently for a final 5 minutes. It should be thick enough to coat the back of a spoon — if it feels too thick, add a splash of hot water.7
Serve immediately in deep bowls, garnished with a little extra fresh coriander. Have warm dates and honey-drenched chebakia pastries on the side, as tradition demands.User Reviews
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