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Traditional Moroccan soup (Harira)

Traditional Moroccan soup Harira

The Harira is a traditional soup of the Maghreb (Algeria and Morocco) with dried vegetables, onions, and meat, During the month of Ramadan, it is traditionally the dish of the breaking of the fast, it is then accompanied by dates, of hard-boiled eggs, honey pancakes and pastries (mkharqa, sfouf, zammita, etc.).

- Preparation time: 30 minutes

- Cooking time: 60 minutes


- 2 sliced ​​onions

- 1 carrot

- 1 small bunch of chopped parsley

- 1 bunch of chopped fresh coriander

- 100 g dry chickpeas (soaked the day before in water and removed from their skin) or canned chickpeas.

- Spices: (1/2 teaspoon turmeric, 1/2 teaspoon ginger, 1/2 teaspoon pepper, 2 teaspoon salt)

- 50 g of flour + more water (to prepare the binder for the soup)

- 150 g of meat of your choice cut into small cubes

- Some sliced ​​celery stalks (without leaves)

- 50 g of lentils

- 1 to 2 tbsp. tablespoon of olive oil

- 1/2 teaspoon of rancid butter (optional)

- 2 liters of water

- 5 tomatoes or 500g of tomato sauce

- 2 tablespoons tomato paste

- juice of half a lemon (optional)

- 1 cubic broth.

- 50 g of rice.

- 50 g of vermicelli (about 1 handful of vermicelli).


Step 1: Cook and mix the fresh vegetables:

In a small pot, put a spoonful of olive oil, onions, parsley, carrot, celery. Wet all with a good amount of water (1 liter), cover, and cook for 30 minutes. Mix everything.

Step 2: Preparation of the tomato sauce:

In a blender, put 5 fresh peeled tomatoes, add 3 tablespoons of tomato paste, salt, and pepper.
Mix everything and set it aside.

Step 3: Cook the chickpeas with the rest of the ingredients:

In a large pot or casserole, put a spoon of olive oil, meat, chickpeas, spices (turmeric, pepper, ginger, salt, according to the taste of each, we can add Espelette pepper or a pinch of cinnamon). Let the meat brown with the chickpeas and spices for a minute or two, then wet all with a good amount of water (1 liter), cover, and cook for about 30 minutes (until the chickpeas become almost tender Add the mixed vegetables and cook for another 30 minutes.
Add tomato sauce and dry lentils. Cover and cook until chickpeas and lentils become tender.

Step 4: Preparation of the binder:

Dilute the flour in water to have a liquid preparation without lumps (pass this preparation in Chinese if necessary).

Once the chickpeas and lentils are cooked, leave the casserole on the fire and add the rice or vermicelli, leave the rice for a few minutes.

Add the binder (flour preparation) gradually continue stirring to prevent the flour from sticking to the bottom. It will add the binder step by step until you have a velvety soup (plus you add more Harira becomes thick). For more flavor, add a chicken bouillon cube.

Cook for another 3 to 5 minutes over medium heat, stirring constantly. If you like rancid butter, add a good tablespoon to your preparation. After a few broths, the soup should thicken and be ready to serve.
At the end of the cooking time, add the chilled fresh coriander and the lemon juice according to the taste.

Step 5: The training:

Enjoy this tasty soup, very hot, accompanied by croutons with garlic, dates, bread ... According to the taste of each, we can sprinkle with lemon.

Enjoy your meal


The Harira is a Moroccan soup "Ramadan Specialty", a nutritious soup, that contains everything you need, to consume especially during the month of "Ramadan".

You can use dry chickpeas dipped the day before in water, or chickpeas inboxes that are obviously pre-cooked, it will be necessary to put them at the end of cooking.

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