Harira

The story

Associated with Moroccan Ramadan and family cooking, Harira developed through practical cooking, local produce and the social occasion on which it was served. Its defining character comes from moroccan tomato, lentil and chickpea soup scented with ginger, turmeric, cinnamon, coriander and parsley. Success depends on controlling seasoning, moisture and texture so the principal ingredient remains clear. The dish remains visible through Ramadan iftar tables and family gatherings. Those occasions have kept its techniques and expected accompaniments familiar across generations.

Ingredients

• Main
• 33.33 gram lamb shoulder, diced small200g lamb shoulder, diced small
• 25.0 gram cooked chickpeas150g cooked chickpeas
• 13.33 gram brown lentils80g brown lentils
• 0.17 piece onion, finely chopped1 onion, finely chopped
• 83.33 gram tomatoes, grated500g tomatoes, grated
• 5.0 gram tomato paste30g tomato paste
• 0.17 piece celery stick with leaves, finely chopped1 celery stick with leaves, finely chopped
• 3.33 gram coriander, chopped20g coriander, chopped
• 3.33 gram parsley, chopped20g parsley, chopped
• 0.83 teaspoon ground ginger1 tsp ground ginger
• 0.83 teaspoon turmeric1 tsp turmeric
• /2 tsp cinnamon1/2 tsp cinnamon
• 250.0 millilitre water or light stock1.5 litres water or light stock
• 6.67 gram plain flour mixed with 120ml water40g plain flour mixed with 120ml water
• salt and black peppersalt and black pepper

Method

1. Prepare the base

   Dice the lamb into small 1.5cm pieces so it becomes tender in the soup. Finely chop the onion, celery leaves, coriander and parsley.

   Look for: The starter should look traditional, balanced and properly reduced or cooked, not watery or rushed. Tip: Taste at the end for salt, lemon, cumin and texture. Serve with bread where traditional. Avoid: Avoid high heat and rushed reduction; Moroccan cooked salads and starters need controlled cooking and balanced seasoning.

2. Start the soup

   Use a heavy soup pot. Add lamb, onion, tomatoes, tomato paste, lentils, chickpeas, celery, spices, salt and water. Bring to a boil, then reduce to a gentle simmer.

   Look for: The starter should look traditional, balanced and properly reduced or cooked, not watery or rushed. Tip: Taste at the end for salt, lemon, cumin and texture. Serve with bread where traditional. Avoid: Avoid high heat and rushed reduction; Moroccan cooked salads and starters need controlled cooking and balanced seasoning.

3. Simmer

   Simmer partly covered for 60 minutes, stirring occasionally, until the lentils are tender and the lamb is soft.

   Look for: The starter should look traditional, balanced and properly reduced or cooked, not watery or rushed. Tip: Taste at the end for salt, lemon, cumin and texture. Serve with bread where traditional. Avoid: Avoid high heat and rushed reduction; Moroccan cooked salads and starters need controlled cooking and balanced seasoning.

4. Thicken

   Whisk flour with cold water until smooth. Slowly stream it into the soup while stirring constantly to prevent lumps.

   Look for: The starter should look traditional, balanced and properly reduced or cooked, not watery or rushed. Tip: Taste at the end for salt, lemon, cumin and texture. Serve with bread where traditional. Avoid: Avoid high heat and rushed reduction; Moroccan cooked salads and starters need controlled cooking and balanced seasoning.

5. Finish

   Simmer for 10–15 minutes until lightly thickened. Finish with extra herbs and black pepper. The texture should be soup-like but not watery.

   Look for: The starter should look traditional, balanced and properly reduced or cooked, not watery or rushed. Tip: Taste at the end for salt, lemon, cumin and texture. Serve with bread where traditional. Avoid: Avoid high heat and rushed reduction; Moroccan cooked salads and starters need controlled cooking and balanced seasoning.

Nutrition

per serving

Estimated from the structured Moroccan starter ingredient list. Validate before making formal health claims.