Harira – Moroccan Soup

Harira is a traditional Moroccan soup that is super flavorful and hearty! It's enjoyed almost every day in my house in Ramadan and although many families make it different, this is my mom's recipe and it's guaranteed to be delicious.
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Harira – Moroccan Soup

Harira – Moroccan Soup

Harira is a traditional Moroccan soup that is super flavorful and hearty! It's enjoyed almost every day in my house in Ramadan and although many families make it different, this is my mom's recipe and it's guaranteed to be delicious.

Harira is a traditional Moroccan soup that is super flavorful and hearty! It's enjoyed almost every day in my house in Ramadan and although many families make it different, this is my mom's recipe and it's guaranteed to be delicious.

Ingredients

  • 1 pound lamb or beef diced
  • 3 tablespoons olive oil
  • 1/2 yellow onion grated
  • 2 teaspoons turmeric
  • 1 tablespoon ginger
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoon black pepper
  • 2 to 3 teaspoons salt more or less to taste
  • 1 cup tomato sauce
  • 3 cups water more as needed
  • 1/3 cup cilantro finely chopped
  • 1/3 cup parsley finely chopped
  • 2/3 cup chopped celery
  • 1/2 cup chickpeas drained from can and peeled
  • 1/4 cup basmati rice
  • 1/2 cup water combined with 1/4 cup all purpose flour
  • 2 eggs beaten, optional
  • lemon wedges to serve on the side
  • cilantro to garnish with
  • bread to serve with optional

Instructions

  1. To a large pot over medium-high heat, add the olive oil, lamb or beef, grated onion, and all the spices. Brown the meat for 2 to 3 minutes just until it has a nice color.
  2. Then add the tomato sauce, water, cilantro, parsley, and celery. Mix and bring to a boil. Drop the heat to low, cover, and let it simmer for 30 minutes to an hour or until the meat is cooked and tender. Timing can vary.
  3. Take the lid off and add the chickpeas and basmati rice. The water mixed with flour is used as a thickening agent. Add as much as you need to get your desired consistency. If it is too thick for your liking, add more water and taste it. Adjust any seasoning to your desired taste. Mix and let it simmer. for about 12 minutes or until the rice is cooked. Optional, add the beaten eggs and let it cook for 2 minutes.
  4. Serve with a squeeze of lemon and cilantro on top.
5 based on 1 reviews

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I made this for dinner. It was so delicious.
I substituted red quinoa (cooked beforehand) for the rice; did not add the flour,; used a tin of diced tomatoes instead of tomato sauce; and added lemon juice right at the end rather than serving the soup with lemon wedges.

I will definitely make it again.
Thanks for posting the recipe. 🙂

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