How to Make Authentic Moroccan Harira

If you are looking for a Moroccan Iftar Recipe then you have come to the right place, my friend. Harira is probably the most popular soup in Morocco. It’s tangy, sweet and has just the right amount of savoury to keep you coming back for more.

What is Harira?

Harira is Moroccan soup, that is super popular during the month of Ramadan. It’s a soup that is tomato based, with a healthy dose of legumes and usually some kind of pasta, traditionally broken spaghetti.

Here are some more interesting facts about Harira :

• It’s usually served with dates or chebakia.
• It’s served as starter.
• It’s served almost everyday during the month of Ramadan for Iftar (Breaking the fast).
• It’s usually served with a squeeze of lemon to enhance its flavour.
• It can be made with meat or without.

Fun Fact: Harira is the most consumed recipe during the month of Ramadan. You can literally walk the residential streets of any given city in Morocco and smell it, or better yet hear the whistling of pressure cookers. Y’all know what I mean.

This is the classic pressure cooker I’ve had since 2010. I bought it from Morocco and it has been serving me very well since.

Here is what you need to make Harira :

• Onions & Celery: This is your flavour base for the soup. You will need to mince them very thinly to allow them to melt and disappear completely in the soup.
• Olive oil: This a Moroccan recipe. There has to be olive oil.
• Dried Chickpeas: (Soaked overnight): This is probably the most recognizable ingredient in Harira aside from its color. Chickpeas are loaded with protein and fibre and help make this soup into a super healthy dish.
• Dried green lentils: Just like chickpeas, green lentils are also very nutritious. They pair very well with chickpeas and contribute to the velvety texture of the soup.
• Blade Chuck (Beef): This is my favorite cut of beef. It has a perfect balance of fat and protein and adds tons of flavour to the soup. You can of course use other cuts of beef. A great substitution would be: Beef cubes or Osso Buco (Diced).
• Spices:  I used cumin, paprika, turmeric, ginger and cardamom. All spices are ground, of course. Use the best you can find, it makes a big difference.
• Fresh Coriander and Parsley: Adds a lot of freshness and flavour to the soup.
• Tomato Paste: Adds color and acidity to the soup. There is no Harira without tomato paste.
• Broken Spaghetti.
• All-purpose Flour: used as a thickener at the very end.

You will also need a blend of spices. The recipe card below details everything you need.

As it is the case for most recipes, there are several ways to make Harira. This is the one I grew up with, the one I love the most. You can of course tweak it anyway you wish.

My advice to you is, before you start free-styling Harira, make it as show below on your first try:

How to make Harira in a Pressure Cooker or Instant Pot :

Making Harira is not difficult at all. Don’t be intimidated by the amount of ingredients above. It’s super easy to get it right and once you do, you got it for life.

1. Start by heating your pressure cooker on medium heat and in your olive oil. If you’re using an Instant Pot, you can do this using the Saute setting. You can use a food processor to mince both celery and onion to get a consistent texture. Add to the pot your minced celery and onion and cook for 5 minutes.
2. To the pot, add your 8 cups of water, chickpeas, lentils, tomato paste, beef cubes, parsley, coriander and all your spices.
3. Make sure that your mixture is completely covered in water. Cover with your lid, and tightly seal it. Let it cook on medium heat for 35-40 minutes. If you are using and Instant Pot, turn off the saute setting and cook on high pressure for 35 minutes.
4. Once the 35 minutes have elapsed, let all the steam out carefully using quick-release. Add your remaining 2 cups of water and stir. Lower the heat to medium-low and add in your broken spaghetti. Stir continuously to make sure that nothing sticks to the bottom. After 7-9 minutes your pasta should be cooked.
   1. If you using an Instant Pot, switch to saute mode for the remainder of the cook.
   2. If your Instant Pot, or pressure cooker is too small to add more water and ingredients: pour your soup into a large cooking pot and complete the cook on the stove top. I’ve done it before, it works really well.
5. Mix 1 1/2 cups of lukewarm water with the all-purpose flour and add to the soup. Continue to stir. Add your butter or ghee and stir again. Allow to cook for another 5-7 minutes. Turn off the heat and let the soup rest for 10-15 minutes before serving.
6. Serve with a fresh squeeze of lemon, some dates on the side and of course, bread. Enjoy.

How to make Harira in a Dutch Oven:

Making Harira in a Dutch Oven takes a lot longer, but is certainly a lot easier. The process will require a lot less work from as most of the cooking will be done in the oven.

1. Preheat your oven @350F.
2. Start by heating your dutch oven on medium heat and in your olive oil. You can use a food processor to mince both celery and onion to get a consistent texture. Add to the pot your minced celery and onion and cook for 5 minutes.
3. To the pot, add your 8 cups of water, chickpeas, lentils, tomato paste, beef cubes, parsley, coriander and all your spices.
4. Cover with a heavy lid and place in the middle rack of your preheated oven. Let it slow-cook for 2-2h30 or until the beef and chickpeas are tender.
5. Take out of the oven and place on the stove-top. Add in your remaining 2 cups of water and lower the heat to medium-low and add in your broken spaghetti. Stir continuously to make sure that nothing sticks to the bottom. After 7-9 minutes your pasta should be cooked.
6. Mix 1 1/2 cups of lukewarm water with the all-purpose flour and add to the soup. Continue to stir. Add your butter or ghee and stir again. Allow the soup to thicken for another 5-7 minutes (while stirring gently). Turn off the heat and let the soup rest for 10-15 minutes before serving.
7. Serve with a fresh squeeze of lemon, some dates on the side and of course, bread. Enjoy.

F.A.Q.

How Can I Store Harira ? In a big airtight container. It should keep well in the fridge for at least 2-3 days after cooking.

How to reheat Harira ? You can either microwave it, or doing on the stove-top. If you are going to microwave it, add 1-2 tbsp of water to your soup and microwave for 2-3 minutes. If you are reheating on stove-top, place your harira in pot on medium-low heat, add a splash of water and cover it while making sure that you stir occasionally.

Can I make Harira without Meat ? Absolutely. Just follow the same steps and it will be just as good.

Do I have to soak my lentils too? No, lentils cook very quickly and do not need to soak.

Can I skip the flour ? Yes, if you are gluten intolerant, you can use potato flakes to thicken the soup, or just skip it altogether. The soup will a bit more loose in texture, but will taste just as good.

The Recipe

5 from 8 votes

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Very Easy Moroccan Harira Recipe

Harira is a citrusy and savoury soup that is probably the most popular iftar recipe in Morocco. You can also enjoy it anytime of the year with a slice of wholesome crusty bread.

Course Appetizer, Main Course

Cuisine Moroccan

Keyword Harira, Moroccan, Soup, Stew, Tomato

Prep Time 10 minutes

Cook Time 50 minutes

Soak the chickpeas 12 hours

Servings 12 servings

Author Idriss

Ingredients

• 1 large onion
• 3 celery stalks
• 2 tbsp olive oil extra virgin
• 2 tbsp tomato paste
• 2 cup dried chickpeas soaked in water overnight
• 3/4 dry green lentils
• 10-11 oz blade chuck roast cut into medium sized cubes
• 8-10 cups water
• 1/4 cup minced coriander
• 1/4 cup minced parsley
• 1/2 cup spaghetti broken to small pieces
• 1 tbsp butter or ghee
• Salt & Pepper to taste

Thickener

• 1 tbsp all purpose flour
• 2 cups lukewarm water

Spices

• 1 tsp paprika
• 1/4 tsp cardamom
• 1/2 tsp ground cumin
• 1/2 tsp ground ginger
• 1/2 tsp turmeric

Serve with

• Lemon wedge
• Some fresh coriander

Instructions

1. Start by heating your pressure cooker on medium heat and in your olive oil. If you're using an Instant Pot, you can do this using the Saute setting. You can use a food processor to mince both celery and onion to get a consistent texture. Add to the pot your minced celery and onion and cook for 5 minutes.

2. To the pot, add your 8 cups of water, chickpeas, lentils, tomato paste, beef cubes, parsley, coriander and all your spices.

3. Make sure that your mixture is completely covered in water. Cover with your lid, and tightly seal it. Let it cook on medium heat for 35-40 minutes. If you are using and Instant Pot, turn off the saute setting and cook on high pressure for 35 minutes.

4. Once the 35 minutes have elapsed, let all the steam out carefully using quick-release. Add your remaining 2 cups of water and stir. Lower the heat to medium-low and add in your broken spaghetti. Stir continuously to make sure that nothing sticks to the bottom. After 7-9 minutes your pasta should be cooked. (Refer to instruction above for Instant Pot Users).

5. Mix 1 1/2 cups of lukewarm water with the all-purpose flour and add to the soup. Continue to stir. Add your butter or ghee and stir again. Allow to cook for another 5-7 minutes. Turn off the heat and let the soup rest for 10-15 minutes before serving.

6. Serve with a fresh squeeze of lemon, some dates on the side and of course, bread. Enjoy.