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A close-up of authentic Moroccan Harira, a rich and hearty tomato, chickpea, and lentil soup, served in a white bowl and garnished with fresh cilantro.
Mama's Cozy Recipes

Authentic Moroccan Harira

Experience the ultimate comfort food with Mama's authentic Moroccan Harira! This traditional Ramadan soup is packed with hearty chickpeas, tender lentils, and fresh crushed herbs in a deeply savory, silky tomato broth. It is incredibly cozy, easy to make, and naturally adaptable for vegetarians!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 people
Course: Appetizer, Main Course, Soup
Cuisine: Mediterranean, Moroccan, North African
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg Fresh tomatoes
  • 1 medium Onion (grated)
  • 100 g Dried Chickpeas (Soaked overnight in water. Shortcut: 1 can of cooked, rinsed chickpeas)
  • 4 Tbsp Lentils (~50g)
  • Small pieces Small pieces of meat (Optional – omit for vegan)
  • 2 Tbsp Vegetable oil or sunflower oil (Do not use olive oil)
  • 2 Tbsp Tomato paste
  • 3 Tbsp Fresh flat-leaf parsley
  • 3 Tbsp Fresh cilantro
  • 3 Tbsp Fresh celery leaves (“Krafess”)
  • 2 Liters Water (Divided: 0.5 L for the first cook, 1.5 L for the second)
  • 1 full Tbsp Salt (This is the total amount for the soup, used first to crush the herbs)
  • 1/2 tsp Ginger powder
  • 1 tsp  Turmeric (Curcuma)
  • 1/3 tsp Cinnamon
  • 1/3 tsp Black pepper
  • 125 g White flour
  • 225 ml Water (For 'Tadouira' Room temperature)
  • 3 Tbsp Shaaria (Thin broken vermicelli / angel hair pasta – optional)
  • 1 tsp Salted fermented butter (Moroccan Smen)

Equipment

  • 1 Traditional Mortar and Pestle For extracting the essential oils from the fresh herbs (Mama's secret!). Alternative: Pulse the herbs gently in a small food processor.
  • 1 Pressure Cooker You can also use a large, heavy-bottomed Dutch oven or soup pot.
  • 1 Food Mill or Fine Mesh Strainer Crucial for removing seeds and skins to create a silky tomato base.
  • 1 Blender or Food Processor To puree the fresh tomatoes.
  • 1 Whisk To mix the flour and water perfectly smooth for the Tadouira.

Method
 

  1. The Herb Essence: Separate the leafy parts of your fresh herbs from the stems (chop the stems and set aside). Crush the leaves with the salt in a mortar and pestle. Squeeze out the vibrant green herb liquid and set it aside for the very end. Keep the solid crushed paste.
  2. The Silky Tomato Base: Blend the fresh tomatoes and pass them through a food mill or fine mesh strainer directly into your pressure cooker. (This crucial step removes the harsh skins and seeds).
  3. The First Pressure Cook: To the tomatoes, add your solid herb paste, chopped stems, grated onion, soaked chickpeas, meat (if making a non-vegetarian Moroccan Harira), vegetable oil, spices, and 0.5 Liters of water. Pressure cook on medium-low for 20 minutes.
  4. Adding the Lentils: Carefully open the cooker, add the lentils, and pressure cook for another 10 minutes. (Adding them slightly later ensures your Harira with chickpeas and lentils has perfect texture!)
  5. Preparing the "Tadouira"Open the cooker, add the remaining 1.5 Liters of water and the tomato paste, and bring to a boil. Meanwhile, combine your flour and room-temperature water to create the traditional Moroccan Tadouira thickener. (Read the detailed tips in the post above to learn Mama's exact technique for whisking this perfectly smooth so you never get flour lumps or balls!)
  6. Thickening the Soup: Add the vermicelli to the boiling broth. Slowly pour in your smooth flour mixture while stirring gently. Let the soup simmer uncovered for 20 minutes, stirring every 5 minutes so it doesn't stick.
  7. Mama's Secret Finish: Exactly 2 minutes before turning off the heat, stir in the Smen (salted butter) and pour in your reserved green herb juice. Simmer for the final 2 minutes to lock in that authentic flavor, then serve steaming hot!

Notes

Vegetarian & Vegan Friendly: This recipe is written as a naturally vegetarian and deeply hearty soup! If you want to make the traditional meat version, check the "Frequently Asked Questions" section in the post above to see exactly how much beef or lamb to add.
The "Tadouira" Secret: Don't let flour balls ruin your soup! Head up to the "Cooking Tips" part under "Mama's Tips & Notes" section to read Mama's foolproof technique for whisking the flour and exactly how often you need to stir the pot.
Smen Substitution: Smen (Moroccan aged butter) gives this soup its iconic smell. If you can't find it at your local market, read my "Ingredients Notes" above for a clever butter-and-blue-cheese substitution hack!
Storage & Freezing: Harira freezes beautifully in an airtight container for up to 3 months. Because the vermicelli and flour thicken as they sit, check the "FAQ" section in the post above for Mama's quick trick on how to reheat it back to a perfect silky consistency.