Moroccan harira is a rich, comforting soup of tomatoes, lentils, chickpeas and a little meat, perfumed with cinnamon, ginger and turmeric and loaded with fresh cilantro and parsley. In Morocco, it is the traditional dish for breaking the fast during Ramadan, served with dates and sweets, but it is enjoyed all year as a hearty, nourishing meal.
The soup of Ramadan
At sunset during the holy month, Moroccan families break their fast with a bowl of harira, dates, hard-boiled eggs and honey pastries called chebakia. The soup is filling, warming and gentle on an empty stomach after a day of fasting.
Fresh herbs are essential
Large handfuls of cilantro and parsley give harira its fresh, green flavor. Celery leaves add another layer. Adding half the herbs at the start and half at the end gives both depth and brightness.
Warm spices
Ginger, turmeric, cinnamon, black pepper and paprika create the soup's warm, aromatic character. Cinnamon is not sweet here; it adds a subtle, savory warmth typical of Moroccan cooking.
The velvety finish
Traditional harira is thickened at the end with a mixture of flour and water called tadouira. It gives the soup a silky, velvety body. Stir it in slowly to avoid lumps.
Lentils and chickpeas
Lentils and chickpeas make the soup filling and full of protein. Soaked dried chickpeas are traditional, but canned ones save time.
Meat or vegetarian
A small amount of lamb or beef adds flavor, but harira is often made vegetarian. Simply skip the meat and use vegetable broth.
Vermicelli or rice
Broken vermicelli noodles or a little rice make the soup heartier. Add them near the end so they do not overcook.
Serving with lemon
A squeeze of lemon brightens the rich tomato broth. Many Moroccans also serve harira with dates and boiled eggs sprinkled with cumin.
Make ahead
Harira tastes even better the next day. Make the base without the vermicelli, then add it when reheating.
Nutritious and filling
With legumes, tomatoes, herbs and spices, harira is rich in protein, fiber, vitamins and iron.
Serving ideas
Serve with crusty bread and dates. For more spiced lentil soups, try our Turkish red lentil soup or mulligatawny soup.
Storage
Keep for 4 days in the fridge or freeze for up to 3 months without the noodles.
Harira across Morocco
Every region and family in Morocco has its own harira. Some add vermicelli, others rice; some use more lentils, others more chickpeas. In Fez, cooks often add a little smen, an aged butter, and in coastal towns, harira may be served with fried fish. What they share is the fragrant blend of herbs, tomato and warm spices.
Grating fresh tomatoes
Cut ripe tomatoes in half and grate the cut sides on a box grater, stopping at the skin. The pulp goes into the soup and the skins are discarded, a quick Moroccan technique.
Using egg instead of flour
Some families thicken harira with beaten eggs stirred in at the end, creating soft ribbons in the soup.
Garnish
Add extra cilantro and a squeeze of lemon to each bowl.
A meal in one bowl
With legumes, a little meat, vegetables and noodles, harira is a complete meal. In Morocco, a bowl with bread and a few dates is often enough for dinner after a long day, and leftovers make a great lunch.
Frequently asked questions
Why is harira eaten during Ramadan?
It is nourishing, warming and gentle after a day of fasting.
Can I make harira without meat?
Yes. Vegetarian harira is very common.
What gives harira its texture?
A flour and water mixture called tadouira, stirred in at the end.
