Harira

The first time I made Harira, I was transported to a bustling Moroccan market, filled with the aromatic scents of spices and fresh ingredients. This traditional soup, rich in flavors and history, quickly became a staple in my kitchen. I remember the day vividly; it was a chilly winter evening, and the warmth from the pot filled the room with a comforting aroma. As I stirred the pot, the vibrant colors of the ingredients reminded me of the lively culture from which this dish originates. Each spoonful of Harira is not just a meal; it’s a heartfelt experience that brings families together, especially during gatherings. This soup is a celebration of life, love, and the joy of sharing a meal with those you cherish. It has become my go-to recipe for cozy nights in or when I’m entertaining guests. The best part? It’s packed with wholesome ingredients that nourish the body and soul.

Harira Ingredients

The ingredients for Harira are a beautiful blend of spices, legumes, and fresh produce that come together harmoniously. Each component plays a crucial role in crafting the depth and richness of the soup. The key players like chickpeas and lentils provide heartiness, while fresh herbs like cilantro and parsley brighten the dish. Here’s what you’ll need to make this delightful Moroccan soup:

• 3 tablespoons oil – A base for sautéing the ingredients.
• 1 pound beef or lamb, cut into 1/2 inch cubes – This adds rich flavor and protein.
• 1 large yellow onion, diced – Provides sweetness and depth.
• 2 ribs celery, diced – Adds crunch and flavor.
• 2 cloves garlic, minced – A must for aromatic undertones.
• 2 teaspoons minced ginger – Offers warmth and spice.
• 28 ounce can diced tomatoes – Brings acidity and sweetness.
• 1/4 cup tomato paste – Enhances the tomato flavor.
• 2 teaspoons ground cumin – A signature spice for Moroccan dishes.
• 1 teaspoon ground coriander – Adds a citrusy warmth.
• 1 1/2 teaspoons ground turmeric – Offers color and earthy notes.
• 2 teaspoons sweet paprika – Provides subtle sweetness.
• 1 teaspoon smoked paprika – Adds a smoky depth.
• 1/2 teaspoon ground cinnamon – Adds warmth and complexity.
• 1 teaspoon salt – Enhances all the flavors.
• 1/2 teaspoon freshly ground black pepper – Provides subtle heat.
• 1 tablespoon minced preserved lemon – A unique flavor that brightens the soup.
• 2 teaspoons harissa (for some added flavor and heat) – A spicy Moroccan condiment.
• 8 cups beef or lamb broth – The soul of the soup, bringing everything together.
• 3/4 cup dried chickpeas soaked overnight, then rinsed and drained (or one 15 ounce can, drained) – Provides protein and texture.
• 3/4 cup dried French Le Puy lentils – These hold their shape well in soups.
• 1/4 cup long grain rice (another traditional alternative is broken up vermicelli pasta) – Adds substance to the soup.
• 1/3 cup sliced green olives, drained and sliced – For a briny contrast.
• 1/3 cup sliced black olives, drained and sliced – For added flavor.
• 1/3 cup chopped fresh cilantro – Adds freshness and color.
• 1/3 cup chopped fresh parsley – Complements the other herbs.
• lemon wedges for serving – Brightens the dish when squeezed on top.

Step by Step Guide for Harira

Making Harira is a rewarding experience. As you follow the steps, you’ll notice the wonderful aromas filling your kitchen, and you’ll be eager to taste your creation. Here’s how to make this delicious Moroccan soup:

1. In a large pot, heat the oil over medium-high heat. Once hot, add the beef or lamb cubes. Allow them to brown, stirring occasionally. This caramelization creates deep flavors. Once browned, transfer the meat to a plate and set it aside, leaving the delicious browned bits in the pot.
2. Add the onion to the pot, stirring it around to pick up the flavorful bits left from the meat. Cook for about 6 to 8 minutes until the onion is soft, translucent, and just beginning to turn golden.
3. Next, toss in the celery, garlic, and ginger. Stir them for about two minutes, allowing their aromas to bloom and mingle with the onion.
4. Now, it’s time to add the diced tomatoes and tomato paste. Stir these in and let them cook for another couple of minutes, allowing the flavors to combine.
5. Sprinkle in the spices: cumin, coriander, turmeric, paprika, and cinnamon. Add the preserved lemon and harissa if you’re using it. Mix well and let it cook for a few more minutes to develop the flavors.
6. Return the browned meat to the pot, followed by the soaked and drained chickpeas and lentils. Pour in the broth, and stir everything together. Bring this mixture to a boil.
7. Once boiling, reduce the heat to low, cover the pot, and let it simmer for one hour. This allows the flavors to deepen and the ingredients to become tender.
8. After an hour, add the rice to the pot, cover again, and continue to simmer for another 30 minutes. Stir occasionally to ensure nothing sticks to the bottom.
9. As the soup cooks, you’ll notice the aroma filling your kitchen. After the rice has cooked, stir in the green and black olives, along with the chopped cilantro and parsley. Let it simmer for an additional 5 minutes to incorporate the fresh herbs.
10. Finally, season with salt and black pepper to taste. If you like your Harira spicier, feel free to add more harissa. Serve your Harira hot, garnished with some extra cilantro and celery leaves. Don’t forget to offer lemon wedges on the side for a bright finish!

Helpful Hints

Here are some tips to ensure your Harira turns out perfectly every time:

• Storage: Store leftovers in an airtight container in the fridge for up to three days. The flavors continue to enhance as it sits.
• Freezing: You can freeze Harira for up to three months. Just make sure to leave out the rice and add it fresh when reheating.
• Pairing: Serve with fresh bread or flatbread to soak up the delicious broth. A side of dates or citrus salad complements it wonderfully.
• Serving Size: This soup is quite filling, so a small bowl might be enough as a starter, leaving room for other dishes.
• Variations: Experiment with different spices or add more veggies like carrots and bell peppers for added nutrition.

Serving Options for Harira

When it comes to serving Harira, there are countless options that can enhance your dining experience. Here are some of my favorite ways to serve this delicious soup:

• Warm Bread: Pair Harira with crusty baguettes or traditional Moroccan bread to soak up the flavorful broth.
• Salads: A light salad with fresh greens, tomatoes, and a zesty lemon dressing balances the richness of the soup.
• Special Occasions: This soup is perfect for gatherings, especially during Ramadan, where it’s often served to break the fast.
• Meal Prep: It’s an excellent option for meal prep, as it keeps well in the fridge and flavors deepen over time.
• Garnishes: Serve with lemon wedges and extra herbs on top, which add freshness and a burst of flavor.
• Seasonal Pairings: In winter, consider serving it with warm, spiced desserts or a cup of mint tea to round out the meal.

FAQ

Conclusion

Harira is not just a soup; it’s a heartfelt tradition that embodies the spirit of Moroccan culture. With its layers of flavor and nourishing ingredients, it’s a dish that’s perfect for sharing with loved ones. I encourage you to try making this vibrant soup at home and savor the delightful taste of Morocco in every bite.

Harira

The ultimate comfort food, Harira is a rich Moroccan soup brimming with wholesome ingredients. It's hearty, nourishing, and perfect for sharing with loved ones. Make this easy weeknight dinner tonight and experience its deep flavors!

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Prep Time 15 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs

Course Dinner, Soups

Cuisine Moroccan

Servings 6 servings

Calories 400 kcal

Equipment

• Large Pot
• Saucepan
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Wooden Spoon

Ingredients

  

• 3 tablespoons oil
• 1 pound beef or lamb cut into 1/2 inch cubes
• 1 large yellow onion diced
• 2 ribs celery diced
• 2 cloves garlic minced
• 2 teaspoons minced ginger
• 28 ounce diced tomatoes
• 1/4 cup tomato paste
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 1/2 teaspoons ground turmeric
• 2 teaspoons sweet paprika
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon minced preserved lemon
• 2 teaspoons harissa for some added flavor and heat
• 8 cups beef or lamb broth
• 3/4 cup dried chickpeas soaked overnight then rinsed and drained (or one 15 ounce can, drained)
• 3/4 cup dried French Le Puy lentils they hold their shape and texture better than regular brown lentils
• 1/4 cup long grain rice another traditional alternative is broken up vermicelli pasta
• 1/3 cup sliced green olives drained and sliced
• 1/3 cup sliced black olives drained and sliced
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped fresh parsley
• 1 lemon wedges for serving

Instructions

 

• In a large pot, heat the oil over medium-high heat. Once hot, add the beef or lamb cubes. Allow them to brown, stirring occasionally. This caramelization creates deep flavors. Once browned, transfer the meat to a plate and set it aside, leaving the delicious browned bits in the pot.
• Add the onion to the pot, stirring it around to pick up the flavorful bits left from the meat. Cook for about 6 to 8 minutes until the onion is soft, translucent, and just beginning to turn golden.
• Next, toss in the celery, garlic, and ginger. Stir them for about two minutes, allowing their aromas to bloom and mingle with the onion.
• Now, it’s time to add the diced tomatoes and tomato paste. Stir these in and let them cook for another couple of minutes, allowing the flavors to combine.
• Sprinkle in the spices: cumin, coriander, turmeric, paprika, and cinnamon. Add the preserved lemon and harissa if you’re using it. Mix well and let it cook for a few more minutes to develop the flavors.
• Return the browned meat to the pot, followed by the soaked and drained chickpeas and lentils. Pour in the broth, and stir everything together. Bring this mixture to a boil.
• Once boiling, reduce the heat to low, cover the pot, and let it simmer for one hour. This allows the flavors to deepen and the ingredients to become tender.
• After an hour, add the rice to the pot, cover again, and continue to simmer for another 30 minutes. Stir occasionally to ensure nothing sticks to the bottom.
• As the soup cooks, you’ll notice the aroma filling your kitchen. After the rice has cooked, stir in the green and black olives, along with the chopped cilantro and parsley. Let it simmer for an additional 5 minutes to incorporate the fresh herbs.
• Finally, season with salt and black pepper to taste. If you like your Harira spicier, feel free to add more harissa. Serve your Harira hot, garnished with some extra cilantro and celery leaves. Don’t forget to offer lemon wedges on the side for a bright finish!

Notes

• This soup tastes even better the next day: The flavors have had time to deepen. Note though that the lentils and rice will absorb more of the liquid, so you will have to add some broth to thin it out.
• Plan ahead: If you plan to make this dish ahead, follow the directions to simmer the soup for an hour and then the next day you can add the rice and simmer it for the remaining 30 minutes.

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Meet Sienna Blake

I’m Sienna, the detail-obsessed cook of the group! I specialize in baking and perfecting technical recipes so you never have to guess in the kitchen. I have tested this specific recipe multiple times adjusting the measurements and timing to guarantee it is absolutely foolproof and ready for your table. Trust the process, and I promise you’ll get amazing results!