Best Harira Soup Recipes

HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)

Steps:

• Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
• Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.

HARIRA SOUP

Steps:

• Put olive oil in a large heavy-bottomed soup pot over medium-high heat. Add onion and cook, stirring, until softened and lightly colored, 8 to 10 minutes. Stir in garlic, ginger, pepper, turmeric, cumin, cayenne, saffron and cinnamon. Cook for about 2 minutes more.
• Add tomato, celery leaves and cilantro and bring to a brisk simmer. Cook, stirring, about 5 minutes, until mixture thickens somewhat, then add 1 teaspoon salt, the brown lentils, red lentils and dried favas. Add 8 cups water. Bring to a boil, then reduce to a gentle simmer, covered with the lid ajar.
• Let soup simmer for 30 minutes, then taste broth and adjust salt. Cook for 1 hour more at a gentle simmer, until the legumes are soft and creamy. It may be necessary to add more liquid from time to time to keep soup from being too porridge-like. It should be on the thick side, but with a pourable consistency. (With every addition of water, taste and adjust for salt.)
• Just before serving, add pasta and let cook for 2 to 3 minutes. Ladle soup into small bowls and pass lemon wedges for squeezing.

MOROCCAN HARIRA (BEAN SOUP)

Steps:

• Stir beef stock and lentils together in a large pot; bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
• Heat olive oil in a skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture.
• Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes. Drizzle lemon juice over the soup before serving.

MOROCCAN HARIRA & CHICKEN SOUP

Steps:

• Heat half the oil in a frying pan, season the thighs and brown really well on both sides. Remove to a plate. Tip a mug of water into the pan and simmer, scraping up all the browned bits. Tip this liquid into a measuring jug for later.
• Put the remaining oil, the vegetables and coriander stalks in a big saucepan. Gently cook until the veg is softened - about 5 mins. Stir in the spices, turn up the heat, and cook for a few mins. Stir in the harissa, followed by the tomatoes, the chicken, stock cubes and lentils. Top up your jug of chickeny juices to 500ml with water, then add this, too. Bring to a simmer, cover and cook for 30 mins.
• Lift the chicken from the soup and shred finely using a couple of forks. Return to the soup with the lemon zest and juice, sugar, and season to taste. Ladle into bowls with a dollop of yogurt and the coriander leaves, and serve with toast, spread with hummus and drizzled with oil.

MOROCCAN HARIRA SOUP

Steps:

• Cook lentils in pot of boiling salted water for 2 minutes. Drain.
• Heat oil in large pot over medium heat. Add onion, parsley, cilantro, ginger, and cinnamon. Saute 5 minutes or until onion is soft.
• Stir in tomatoes and saute 5 minutes more.
• Stir in broth, chickpeas, lentils, reserved tomato liquid, and 3 cups water.
• Season with salt and pepper and bring to a boil.
• Reduce heat to medium-low and simmer 45 minutes or until lentils are tender, stirring occassionally.
• In separate bowl, whisk flour with 1 cup water.
• Whisk in cilantro, lemon juice and tomato paste.
• Add mixture to soup.
• Add orzo to soup.
• Cook for 5 minutes or until orzo is soft.

HAJAR'S OWN HARIRA -- THE NATIONAL SOUP OF MOROCCO

Steps:

• Rinse and pick over fava beans if you can't get these then use dried broad/lima/butter beans and chickpeas. Soak overnight in water to cover. Quick soak method; place beans in large soup pot and add 2 litres hot water. Bring water to a rolling boil for 5 minutes. Turn off heat and soak beans for 1 1/2 to 2 hours. Squeeze each fava bean and chickpea between your thumb and first two fingers to remove skins. Set aside.
• In large soup pot over medium heat, cook the onions and meat (chicken can be used as well as beef or no meat at all though NEVER pork) stirring occasionally, until onions are soft and translucent.
• Add turmeric, ginger, paprika and 2 litres water. Cover and bring to rolling boil. Reduce heat to medium-low, add fava beans, chickpeas and cook, covered, until beans are tender. 1 to 1 1/2 hours depending on your beans.
• Finely chop together tomatoes, parsley and cilantro. Add this mixture along with the tomato paste, the lentils, pepper, juice of the lemon and drop in 1/2 of the squeezed lemon and salt to taste. Cover and cook until lentils are tender 20 to 25 minutes.
• Bring back to the boil and make a fairly thick slurry (flour and water) with the 1/2 cup of flour. Add this to the boiling soup stirring very briskly to avoid lumps. Boil one minute stirring constantly. Add nutmeg and caraway. Bring the soup to medium heat, you just want a nice slow bubbling.
• Add pasta (orzo or small soup pasta can be used as well though I always prefer vermicelli) and cook until soft. Taste and add salt to taste and adjust pepper. When soup is heated through, ladle harira into individual soup bowls. Serve immediately with lemon wedges, Moroccan flat bread ("My Rough Khoubz works well) or crusty french baguette. This soup should be velvety, not overly thick.
• Prep time does not include soaking the beans.
• NB: Harira is eaten all year, not only at Ramadan. In Morocco the nutmeg is ground to a powder which is darker and very pungent. If you cannot find or do your nutmeg this way, then I recommend that you purchase the freshest nutmeg that you can find.

HARIRA - CHICKPEA AND LENTIL SOUP

Steps:

• Chop 2 tbsp each of cilantro and parsley, set aside.
• Tie together the remainder of the parsley and cilantro bunches and place in large sauce pan. Add chicken stock and bring to boil. Reduce heat to low, cover and simmer for 15 minute Discard herb bundle.
• Add lentils, cover and simmer for 15 minute.
• Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, tumeric, and pepper, cover and simmer for 30 minute.
• Remove 3 cups of soup and blend with hand blender or food processor.
• Return to pot and heat through. Stir in lemon juice, oil and reserved herbs.
• Ladle soup into bowls and sprinkle with cinnamon and top of lemon slices and dates.

HARIRA (MOROCCAN LENTIL SOUP)

Steps:

• Chop celery, onion, cilantro.
• Place the lamb (bones optional, for flavoring), spices, margarine, celery, onion, and cilantro into a large pot over a low heat.
• Stir tomatoes(without juice) into the mixture and let simmer for 15 minutes.
• Pour tomato juice, 7 cups water, and the lentils into the pot.
• Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours. Stirring occasionally.
• About 10 minutes before serving turn the heat to medium-high, place chickpeas and vermicelli into the soup, let cook about 10 minutes.
• Serve soup with lemon wedges on the side.
• This is optional: serve with warm slices of bread, dates and boiled eggs (cut in half and sprinkled with cumin and salt).

MEATLESS HARIRA (A MOROCCAN SOUP)

Steps:

• In a large soup pot, saute the onion, parsley, celery, pepper and turmeric in the butter for a few minutes, then add the cinnamon and other spices.
• Saute on very low heat for about 15 minutes or less, until the onions are soft and the spices are well-distributed.
• Wash the lentils.
• Puree the coriander leaves in a blender with a little water, or pound with a mortar and pestle.
• Add both to the pot, along with the crushed tomatoes (I also like to puree the tomatoes in the blender before I add them, to eliminate any large chunks that might remain).
• Cook for 15 minutes over low heat, and then add 1 1/2 quarts of water (about 7 cups).
• Add the soup cube.
• Cook on low/medium heat until the lentils are soft (I usually let the soup cook for about 2 hours to allow the flavors to blend).
• A few minutes before serving, add salt to the soup (you could also add some vermicelli or other small soup noodle at this point, but I personally don't; if you do, make sure to allow an extra few minutes for the noodles to cook).
• Add the flour and water mixture; mix well to prevent lumps from forming.
• Serve with lemon wedges on the side, to be squeezed over the soup.

HARIRA (CHICKPEA, LAMB AND CORIANDER SOUP)

Steps:

• Heat the oil in a large heavy-bottomed saucepan or stockpot. Add the onion and garlic and cook for 5 minutes, or until softened.
• Add the meat in batches, and cook over high heat until the meat is browned on all sides. Return all the meat to the pan.
• Add the spices and bay leaf to the pan and cook until fragrant. Add the tomato paste and cook for about 2 minutes, stirring constantly.
• Add the stock to the pan, stir well and bring to a boil.
• Add the chickpeas, tomato and chopped coriander to the pan. Stir, then bring to a boil. Reduce heat and simmer for 2 hours, or until the meat is tender. Stir occasionally. Season to taste with salt and pepper.
• Serve garnished with coriander leaves and small black olives.

HARIRA (SOUP FOR RAMADAN)

Steps:

• Place the presoaked chickpeas, lentils, & tomatoes into a large pressure cooker (around 6qt-8qt).
• In a food processor, blend the cilantro & parsley into tiny pieces. Add to the cooker. Next dice the celery in the food processor & add it to the cooker. Repeat with the onion & carrots.
• Pour enough water into the pressure cooker to cover the vegetables (about half full, depending on the size of the pressure cooker).
• Add the oil, bouillon, spices, & smen to the pot & cover with the lid. Cook for 15 minutes, after it begins to hiss.
• Meanwhile, mix the flour with 1 cup of warm water until it is smooth. Put a small pot of water on to boil.
• Uncover, then stir in enough boiling water to bring pressure cooker nearly full. Next gently stir in the tomato paste along with the flour mixture.
• Turn the heat on medium-low then simmer the soup, uncovered, for additional 15-20 minutes, stirring from time to time.
• If using eggs and/or vermicelli, wait until 10 minutes before the soup is done then add them.

HARIRA (BEEF AND CHICKPEA SOUP)

Steps:

• Brown beef in butter in a large, heavy saucepan. Add carrots, celery, onion, cinnamon, saffron or tumeric and cook until tender.
• Add broth and barley, cover and simmer over low heat 1 1/4 hours.
• Add chickpeas, tomatoes,parsley, oregano and lemon juice; cook 15 minutes or longer, stirring occasionally.

DJEMMA EL FNA HARIRA SOUP

Steps:

• Saute onions, celery, and garlic in olive oil on medium heat until soft.
• Add all spices (except salt) and saute another few minutes.
• Add lentils and saute another few minutes.
• Add liquid and tomatoes.
• When lentils are tender, add salt, can of chickpeas, and minced herbs (you can reserve some of the herbs to top the bowls when serving if you like).
• Adjust seasonings to taste.
• Add pasta and cook until done.
• Add lemon juice and serve.

HARIRA - NORTH AFRICAN VEGETABLE SOUP

Steps:

• Set a large pot over med to med-high flame. Add veg oil, when hot, sauté onions and celery until onions are translucent. Add the spices, potatoes, and carrots and cook, stirring often, for 5 minutes. Mix in tomatoes and juice and the 4cups liquid. Bring to a boil on high then lower heat to simmering (small bubbles). Cover and let cook (10-20 minutes, depending on size of veggies and the reliability of my memory) until vegetables are almost tender. Add the vermicelli and zucchini and simmer 5 minutes more until tender. Mix in the chick peas and add salt and pepper to taste. Squeeze in lemon juice and add garnish.

HARIRA – LAMB SOUP WITH CHICK-PEAS AND LENTILS

Steps:

• • In a large heavy bottomed saucepan brown lamb in butter & olive oil over moderate heat, stirring, for 1-2 minutes. • Add celery, onions, tomatoes, parsley, cilantro, ginger, cinnamon, turmeric & saffron and cook over moderate heat, stirring for 3 minutes. • Add water, chick peas & lentils and bring to boil over moderate heat. Simmer, partially covered for 1 hour or until the chick-peas & lentils are tender. • Season with salt & pepper. • In a small bowl beat eggs with lemon juice. Add to the simmering soup in a stream, whisking constantly & remove the pan from the heat. The eggs will separate & form strands. • Ladle soup into bowls & garnish with thin slices of lemon & a pinch of cinnamon.

HARIRA - CHICKPEA, LAMB AND CORIANDER SOUP

Steps:

• Heat the oil in a large heavy-bottomed saucepan or dutch oven. Add the onion and garlic and cook for 5 minutes, or until softened. Add the meat in batches and cook over high heat until the meat is browned on all sides. Return all the meat to the pan.
• Add the spices and bay leaf to the pan and cook until fragrant - a minute or so. Add the tomato paste and cook for about 2 more minutes, stirring constantly. Add the stock, stir well, and bring to a boil.
• Add the chickpeas, tomatoes, and chopped cilantro to the pan. Stir, then bring back to a boil. Reduce heat and simmer for 2 hours, or until the meat is tender. Stir occasionally to avoid scorching. Season to taste.
• Serve garnished with cilantro leaves and small black olives. This is delicious when served with warm pita bread that's been drizzled with a little good olive oil.

HARIRA RAMADAM: SOUP OF FAVA BEANS AND LENTILS

Steps:

• Place the following into a deep saucepan and cover with water; chickpeas, chopped onion, spices, meat. Bring to the boil and simmer until the chickpeas are tender.
• Chop the cilantro and flat leaf parsley, and lovage, if using, and grind in pestle and mortar to release the flavors.
• Then, add the herbs, pulped tomatoes, and rice. After about 5 minutes add the water flour mixture, this helps the soup thicken and lighten in color. Finally add the fava beans, and lentils, if adding. Simmer for about 20 to 30 minutes. Season, to taste, with salt.
• Drizzle with olive oil and serve with bread and sweet dates.

HARIRA SOUP

Steps:

• Season lamb with salt and pepper. In 1 tablespoon olive oil, brown the lamb just until browned on all sides. With a slotted spoon, remove lamb to a plate and set aside.
• Add the onion and garlic to the juices that the lamb has released until translucent, 2-3 minutes.
• Add carrot and sauté for 1-2 minutes.
• Add diced tomatoes, tomato paste , and spices (Has el Hanout, Cumin and Paprika). The Moroccan blend, Has el Hanout, which is Arabic for "head of the shop" which implies that the spices used are the best the shop has to offer, is a spice blend of over 30 spices. Spices may vary but tend to include cardamom, clove, cinnamon, coriander, cumin, paprika, turmeric, peppercorn, to name a few.
• Add the lamb broth, chick peas and lentils to the pot.
• Add the lamb back to the pot and simmer until lentils are tender. If using lamb loin, which does not have a lot of fat, add it toward the end of the cooking process. If using shoulder, add it in the beginning so it can stew and become tender.
• Cilantro makes this dish! Chop a big bunch and add it to the soup a few minutes before the soup is done. Save some to the side to use as garnish.