Harira Moroccan National Soup (Printer-Friendly)
Warm and hearty Moroccan soup with legumes, tender meat, and fragrant spices.
# What You’ll Need to Cook:
→ Base and Protein
01 -
2 tablespoons extra-virgin olive oil
02 -
300 grams lamb shoulder or chicken meat, diced
03 -
1 large yellow onion, finely chopped
→ Spices and Aromatics
04 -
1 teaspoon paprika
05 -
1 teaspoon ground coriander
06 -
1 teaspoon ground cumin
07 -
1/2 teaspoon ground ginger
08 -
1/4 teaspoon ground cinnamon
09 -
1/2 teaspoon ground black pepper
10 -
1/8 teaspoon cayenne pepper
11 -
3 cloves garlic, minced
→ Tomato and Liquid Base
12 -
1 tablespoon tomato paste
13 -
400 grams crushed tomatoes
14 -
1 liter chicken broth
15 -
500 milliliters water
→ Vegetables and Legumes
16 -
2 stalks celery with leaves, chopped
17 -
100 grams cooked chickpeas
18 -
100 grams yellow lentils
→ Thickener and Finish
19 -
2 tablespoons all-purpose flour mixed with 100 milliliters cold water
20 -
2 tablespoons chopped fresh parsley
21 -
2 tablespoons fresh lemon juice
# Steps to Prepare:
01 -
Heat olive oil in a large pot over medium heat. Add diced lamb or chicken and sear until browned. Stir in chopped onion and half the salt; cook until softened.
02 -
Stir in paprika, coriander, cumin, ginger, black pepper, cinnamon, and minced garlic. Cook for 1 minute, then blend in the tomato paste.
03 -
Pour in chicken broth, crushed tomatoes, celery, and water. Bring to a boil, then reduce heat and simmer for 45 minutes.
04 -
Stir in yellow lentils and chickpeas. Continue simmering for 30 minutes until tender.
05 -
Mix flour with cold water and stir into the soup. Simmer until slightly thickened. Add parsley, cayenne, and lemon juice. Adjust seasoning before serving.
# Extra Cooking Tips:
01 -
For a deeper flavor, use bone-in lamb and simmer longer before removing bones.
02 -
Vegetarian version can substitute meat with additional legumes and vegetable broth.