Harira
6 servings
90 minutes
Harira is a traditional Moroccan soup that has been a symbol of warmth and comfort for centuries. This thick, aromatic soup is especially popular during Ramadan when it is served after the daily fast. Its rich flavor comes from a harmonious blend of spices, lamb meat, lentils, chickpeas, and tomatoes, with saffron adding refined depth. Lemon juice adds freshness while herbs provide zest. Harira is not just a soup but a complete dish that is hearty and nutritious. It can be enjoyed as a standalone meal or complemented with fresh bread. Each spoonful warms the soul and transports you to the atmosphere of Moroccan evening feasts where this soup is an integral part of hospitality culture.
1
Remove fat from the lamb and cut it into small cubes. Heat olive oil in a deep skillet and fry the meat until browned.
- Leg of lamb boneless: 500 g
- Olive oil: 20 ml
2
Send finely chopped onion and celery to the skillet, sauté with the meat for three to four minutes. Then add pieces of tomatoes, zest of a whole lemon, cinnamon, and cook for another five minutes.
- Onion: 2 heads
- Celery: 3 stems
- Tomatoes: 400 g
- Lemon: 1 piece
- Ground cinnamon: 1 teaspoon
3
Pour chicken broth into the saucepan, add saffron and lentils, reduce the heat to low, and cook the soup for about an hour.
- Chicken broth: 3 l
- Saffron: pinch
- Yellow lentils: 100 g
4
Five minutes before the harira is ready, salt it, add the canned chickpeas, and all the juice squeezed from the lemon.
- Salt: to taste
- Canned chickpeas: 200 g
- Lemon: 1 piece
5
Garnish the soup with chopped greens and pour into bowls.
- Parsley: 10 g
- Coriander: 20 g