Harira – Moroccan Soup
Soup
Harira – Moroccan Soup
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 all-purpose flour mixed with 1 cup water
- 1/4 cup cilantro, finely chopped
- 1/4 cup parsley, finely chopped
- 2/3 cup chopped celery
- 1/2 cup chickpeas, drained from can and peeled
- 1/4 cup vermicelli
- 2 eggs beaten, optional
- lemon wedges, to serve on the side
- cilantro, to garnish with
- bread to serve with, optional
Instructions
- 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.
- Then add the tomato sauce, water, flour + water, cilantro, parsley, and celery. Mix and bring to a boil.
- Drop the heat to low, cover, and let it simmer for 40 minutes to an hour or until the meat is cooked and tender. Timing can vary.
- Take the lid off and add the chickpeas and vermicelli. Mix and let it simmer. for about 12 minutes or until the vermicelli is cooked.
- Optional, add the beaten eggs and let it cook for 3 minutes before stirring.
- If it is too thick for your liking, add more water and taste it. Adjust any seasoning to your desired taste.
- Serve with a squeeze of lemon and cilantro on top.
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HI, I’M HAJAR
Welcome to Moribyan! This is my blog where I love to share all my favorite recipes and lifestyle tips with you all. If I’m not cooking here, I’m either at Trader Joe’s, the gym, or eating a bagel.
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My husband is Moroccan, and can be very picky about his Harira. HE LOVED LOVED LOVED this recipe. I ended up not having rice in my pantry, so I substituted Orzo noodles, trust me its a game changer. My mother in law often makes this recipe with small noodles in Morocco, so substituting Orzo was a good fit for us! Hajar is honestly the best, I love following her recipes
I made this for my family in Ramadan and everyone liked it a lot. It will definitely stay in our menu.
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. 🙂