Harira: The Moroccan Soup That Feeds the Soul
Rich with tomatoes, lentils, chickpeas and warming spice — Morocco’s answer to every cold evening.
Photo: Monika Grabkowska
Harira is the soup that means something. Traditionally eaten to break the fast, it is equally magnificent on any cold evening — a generous, deeply flavoured pot that tastes like it has been made by someone who loves you.
Ingredients
“Make a large batch. Harira tastes even better the second day as the spices deepen and settle into one another.”— Tariq Al-Amin
Method
Brown the lamb mince over high heat. Add the onion and celery, reduce to medium and cook until golden — about 8 minutes. Don’t rush this; the sweetness that develops here is the foundation of the soup.
Add all the spices and stir for 1 minute. Add the tomatoes, purée, lentils and 1.5 litres of cold water. Bring to a boil then reduce to a steady simmer for 25 minutes.
Add the chickpeas. Mix 2 tablespoons of flour with 4 tablespoons of cold water into a slurry and stir in — this gives harira its characteristic silky body. Simmer a further 10 minutes.
Stir in a generous handful of coriander and parsley. Add the lemon juice, season well. Serve in deep bowls with crusty bread and dates on the side if serving at iftar.
