Moroccan Harira Soup

After a long day of fasting, there is nothing more anticipated than the moment when the fast is broken at Iftar. And in Morocco, one dish reigns supreme during this cherished moment: Harira.

Rich, aromatic, and full of flavors, Harira is not just a soup—it's a symbol of Moroccan culture, hospitality, and tradition. Every Ramadan, families come together to enjoy this comforting soup along with dates and chebakia—a delicious Moroccan pastry. These foods are essential to the Moroccan Iftar spread, and they provide nourishment and energy after a long day of fasting.

Let’s take a deeper dive into the significance of Harira soup, its role during Ramadan, and how to make it.

When the Maghrib prayer is called, signaling the end of the daily fast, it is customary to break the fast with dates and water. However, the real highlight of the evening meal is often the hearty Harira soup. The soup is packed with essential nutrients: proteins, vitamins, and minerals, making it the perfect dish to replenish the body after hours of fasting. With its combination of meat, legumes, vegetables, and herbs, it’s the ultimate comfort food to restore energy after a long day.

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Ingredients
Instructions
Variations
Storage

Ingredients

Harira is a versatile and customizable soup, but the traditional version typically contains lamb, chickpeas, lentils, tomatoes, and a blend of Moroccan spices. Here’s how to prepare this beloved dish at home.

Celery
Tomatoes
Lentils
Chickpeas
Cilantro and Parsley
Vermicelli
Lamb or Beef

See recipe card for quantities.

Instructions

Step 1: Prep your ingredients and brown your

Step 2: Combine your vegetable and legumes and add in seasoning.
Add your water.
Combine tomato puree, paste and vermicelli.

Step 3: Continue to mix flour/water mixture until the soup is thickened and not clumped up.

Step 4: Serve your soup with dates and chebakia. Or store your soup in the fridge/freezer.

Variations

Harira is made differently across all regions of Morocco. So the way I traditionally make it might not be some peoples cup of tea. Feel free to try the other common or not so common varities of Harira.

Cabbage - add in thinly sliced cabbage to the pot before adding in water
Eggs - After the soup is cooked and thickened, pour in whisked eggs and continuously stir the soup until they create ribbons.

Storage

Store the soup in the fridge for up to 3 or 4 days. I usually make a big batch and save it to eat for the next few days. You can freeze the soup as well in freezer friendly containers like Soup Cubes. I use them to freeze soups, stews or just prepped ingredients.

Looking for other recipes? Try these:

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Moroccan Harira Soup

Print Recipe

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour and 30 minutes

Yields: 10-12 servings

Ingredients

- 1/2 lb lamb (or beef), cut into small pieces
- 1 onion, finely chopped
- 3 stalks of celery, chopped
- 3 stalks of celery, pureed with water
- 1 cup of fresh cilantro and parsley, chopped
- 2 tbsp olive oil
- 2 tsp ground ginger
- 1 tsp chicken bouillon
- 1 tsp ground turmeric
- 1 tsp paprika
- 1 can of diced tomatoes(14oz), puréed
- 1/2 cup lentils soaked in water
- 1/2 cup chickpeas (soaked overnight) or 1 can of chickpeas (16oz)
- 2 liters (about 8 cups) water or broth (chicken or vegetable)
- 1 can of tomato paste (6oz)
- 1/2 cup Vermicelli
- Salt and pepper to taste
For the Thickening:
- 1 cup flour
- 1 cup water

Instructions

In a large pot, heat olive oil over medium heat. Add the lamb (or beef) pieces to the pot, stirring occasionally until browned on all sides. Add the chopped onions, celery, and half of the fresh parsley and cilantro. Sauté for about 5 minutes until the vegetables soften and become fragrant.
Add in the ginger, turmeric, salt, pepper, paprika, and chicken bouillon (if not using chicken stock) stirring to coat the meat and vegetables in the spices. Pour in the chickpeas, lentils, and water or broth. Let it simmer for 20 minutes.
Add the pureed tomatoes, tomato paste, and vermicelli. Stir everything together and cook for another 15 - 20 minutes, letting the tomatoes break down into a sauce. Bring to a boil, then lower the heat.
To thicken the soup, make a paste by mixing flour with water until smooth. Slowly add the paste to the soup, stirring constantly. Let the soup simmer for another 10-15 minutes until it reaches your desired consistency.
After tasting the soup add more salt if needed, and add the remaining chopped parsley and cilantro. You can also squeeze a little lemon juice into the soup for a bright, zesty flavor.
Ladle the Harira into bowls and serve hot with dates and chebakia on the side. Some people also enjoy a slice of traditional Moroccan bread to dip into the soup.