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!
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.