Harira Soup

Arabic flavour… Harirah soup is so popular; it is served in almost all top restaurants and hotels of Morocco, and since it is one of Ramadan’s main recipes; it is usually served with dates and chebakia dessert, yet it is served with hot bread and boiled eggs in some areas of Morocco.


  1. 1 medium onion (grated)
  2. 2 tomatoes (seedless peeled and grated)
  3. 1 cup celery (chopped)
  4. 1 cup parsley and coriander (chopped)
  5. 200 grams meat (cut into small pieces)
  6. 1 cup chickpeas (soaked overnight)
  7. 1 cup lentils
  8. 1 cup dried fava beans (optional)
  9. 3 tablespoons tomato paste
  10. 3 tablespoons rice or vermicelli pasta
  11. 1 cup flour
  12. to taste Salt
  13. 1 teaspoon ground black pepper (according to preference)
  14. 1 tablespoon ginger (grated)
  15. 1 tablespoon turmeric powder
  16. 1 pinch saffron
  17. 3 tablespoons ghee or butter or 3 spoons of olive oil
  18. 3 liters water


  1. Soak chickpeas in water overnight (Keep or remove skin according to preference)
    In a cooking pot add ghee or oil onions and meat and stir fry for 3 minutes
  2. In a cooking pot add ghee or oil onions and meat and stir fry for 3 minutes
    Add celery coriander parsley beans tomatoes saffron salt pepper and dry fava beans (optional) Mix and keep stirring for another 3 mintues
  3. Add 3 L of water and let it cook until meat and chickpeas are tender enough
  4. In a separate bowl mix flour and water until you get a slightly thick and smooth batter Leave a side
  5. Make sure the meat is cooked through Add tomato paste to the soup and mix well
  6. Gradually add the flour smooth batter to the soup keep stirring nonstop for 10 minutes Make sure to mix very well to avoid flour lumps from forming (Very important step)
  7. Add rice or vermicelli pasta and let it simmer on low heat for about 10 minutes
  8. Serve along with dates and chebakia sweet

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