Harira

الحريرة

“The most important soup in Morocco — break-fast perfection during Ramadan.”

Prep 15 min · Cook 60 min · Serves 6–8 · Difficulty Easy · Origin: Throughout Morocco

A warming tomato and lentil soup thickened with chickpeas and sometimes meat, spiced with cinnamon and ginger. Harira is the traditional first food eaten to break the Ramadan fast. Even non-Muslim Moroccans eat harira during Ramadan.

Ingredients · Serves 6–8

• canned tomatoes (or 600g fresh)400g
• dried lentils (brown or green)200g
• chickpeas (canned, drained)200g
• lamb or beef, finely diced (optional)200g
• onions, minced2
• garlic, minced4 cloves
• cilantro, chopped2 tbsp
• parsley, chopped2 tbsp
• ginger, minced1½ tsp
• cinnamon½ tsp
• turmeric¼ tsp
• tomato paste3 tbsp
• olive oil2 tbsp
• water or beef stock2 liters
• all-purpose flour (optional, for thickening)2 tbsp
• Salt & pepper

The Recipe

1. 1.Heat olive oil in a large pot. Sauté onions until softened (5 minutes). Add garlic and ginger, cook 1 minute.
2. 2.Add diced meat (if using) and brown lightly (5 minutes).
3. 3.Stir in tomato paste and cook for 1 minute.
4. 4.Add lentils, canned tomatoes, chickpeas, cilantro, parsley, ginger, cinnamon, and turmeric.
5. 5.Pour in water or stock. Bring to a boil, then reduce heat and simmer covered for 40 minutes until lentils are very soft.
6. 6.If the soup is too thin, mix flour with a little cold water and stir in. Simmer 2–3 minutes.
7. 7.Taste and adjust seasoning.
8. 8.Serve hot in bowls, optionally with a squeeze of lemon.

Chef's Tips

• Lentils should disintegrate into the soup, thickening it — stir occasionally.
• Harira is better the next day as flavors meld.
• Some cooks add extra tomato paste for deeper flavor.