The national soup of Morocco, this harira recipe is a total flavor explosion. It’s no wonder it’s such a popular soup, it’s downright amazing and will WOW your taste buds!
I’ve teamed up with Lindsay to bring you this post
Once upon a time I had plans to publish my recipes for the national dishes of the countries around the world. Not all of them (195 is a lot!), just my favorites. It’s still a goal and I have a few on my blog already, but it’s going to take a while. Today I’m adding another dish to that lineup. Drum roll……The national soup of Morocco: Harira! And you will not find a more flavorful harira recipe anywhere. This is harira on flavor steroids!
When Is Harira Most Commonly Eaten?
Though it’s eaten throughout the year, harira is the most commonly eaten food during the fasting month of Ramadan. The general manager of one of Marrakech’s most legendary hotels and restaurants noted that “Ninety-nine percent of Moroccans eat harira every day during the 29 or 30 days of Ramadan.” That’s a lot of people eating a lot of harira!
Harira to Morocco is like Boeuf Bourgignon to France in that it’s as much a household name as anything. Every child and adult in Morocco is familiar with harira and it’s served in practically every home throughout the country. No wonder it’s Morocco’s national soup.
What Is Traditional Harira?
It’s a chickpea and lentil soup that’s made with either beef or lamb. There are as many versions of harira as there are cooks, but traditionally it’s a very simple and fairly light soup (ie, consisting of more broth than substance) because it’s generally eaten as a starter to prepare the body for a larger meal to follow. It’s simplicity also extends to its method of cooking in that most everything is simply thrown into the pot at once – no frying, no sautéing, no browning, no adding ingredients in sequence. Because the soup is pretty watery, flour or cornstarch is traditionally added at the end to create a slightly thicker consistency.
The “Ultimate” Harira Recipe!
I wanted to step things up several notches: More complexity of flavor and more bulk for an overall more hearty and satisfying soup that can be enjoyed either as a starter or as a main dish.
So if you’re looking for a harira recipe with a remarkably delicious depth of flavor that will make your taste buds sing, this is it.
What are Preserved Lemons? A “Secret Ingredient” for the Ultimate Flavor Boost!
This harira calls for preserved lemons. If you’ve never experienced preserved lemons you are missing out – big time. The flavor they contribute can best be described as concentrated lemon without the tartness. The preservation process creates more complexity of flavor and the preserved lemons are fabulous both in savory and sweet dishes.
Many specialty shops carry them but the good news is that they’re extremely easy to make. All you need is lemons and water and some patience.
Check out our recipe for Homemade Preserved Lemons!
What Is Harissa?
It’s sounds a lot like “harira” but it’s not a soup, it’s a condiment. We’re going to add some of it to our harira to add more flavor, more depth, some color and just a touch of “kick.” Harissa is a chili paste that’s used in Morocco and throughout the Middle East and is comprised of chiles, garlic, olive oil and a variety of flavorful spices.
While you can buy it in speciality stores, nothing beats the flavor of homemade.
Check out our recipe for Homemade Harissa!
Moroccan Cuisine: One of the World’s Most Diversified Cuisines
Because Morocco has been highly interactive with other nations for centuries, influenced by many other cultures, Moroccan food is considered one of the most diversified cuisines in the world. The country’s art, architecture, music and literature also reflect these different influences. The intricate detail in Morocco’s architecture and art and the bright colors that adorn the goods in their markets is likewise reflected in the thoughtful complexity of its cuisine.
Moroccan food has always been among my favorites and once you’ve tried this soup I think you’ll feel the same way.
Ready to make some of this famous Moroccon soup?
Then let’s get started!
This soup requires little in the way of prep work and everything can be done well in advance such as chopping the meat, onions, celery and garlic and slicing the olives.
On a side note, olives are an intrinsic, inseparable part of Moroccan cuisine. For that reason, and because they contribute a wonderful flavor, I thought it was more than appropriate to include them in Morocco’s national soup. They enhance the flavor and texture in a way that only olives can.
For our harira we’re using Lindsay’s Naturals line of green and black olives. These olives are preserved with sea salt and filtered water, nothing else. Unlike most green olives that pack a sharp and potent flavor, the Naturals green olives have a very smooth and gentle buttery flavor that beautifully rounds out the other flavors in our harira. Even if you’re not a fan of traditional green olives, I think you’ll change your mind once you try these.
Heat the oil in a pot over medium high heat and brown the beef. Transfer the beef to a plate and set aside. Leave the browned bits in the pot, those are going to give our harira tremendous flavor.
Add the onions and cook until soft and translucent and they turn golden, 6-8 minutes.
Add the celery, garlic and ginger and cook for another two minutes.
Add the tomatoes, tomato paste, spices, preserved lemon and harissa.
Let the mixture simmer for a couple of minutes then return the beef to the pot with the chickpeas and lentils.
Add the broth, bring to a boil, cover and simmer over low heat for one hour.
Add the rice, cover and continue to simmer for another 30 minutes.
Stir in the olives, cilantro and parsley and simmer for another 5 minutes.
Add salt and pepper to taste and more harissa if you prefer it spicier.
This soup tastes even better the next day as the flavors have had time to deepen. Note though that the lentils and rice will absorb more of the liquid so you will have to add some broth to thin it out.
Alternatively, if you plan to make this dish ahead, you follow the directions to simmer the soup for an hour and then the next day you can add the rice and simmer it for the remaining 30 minutes.
Whether you eat it immediately or as leftovers you are going to LOVE this soup!
Garnish the harira with some chopped cilantro and celery leaves and with a lemon wedge per serving to squeeze in some lemon juice if desired.
Harira is traditionally served with a side serving of dried dates.
Enjoy!
Be Sure To Check Out Our Harira Video!
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BEST Harira (Moroccan Chickpea & Lentil Soup)
Ingredients
- 3 tablespoons oil
- 1 pound beef or lamb ,cut into 1/2 inch cubes
- 1 large yellow onion ,diced
- 2 stalks celery ,diced
- 2 cloves garlic ,minced
- 2 teaspoons minced ginger
- 28 ounce can diced tomatoes
- 1/4 cup tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 1/2 teaspoons ground turmeric
- 2 teaspoons sweet paprika
- 1 teaspoon smoked paprika
- 1/2 teaspoons ground cinnamon
- 1 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon minced preserved lemon
- 2 teaspoons harissa (optional)
- OR Homemade Harissa
- 8 cups beef or lamb broth
- 3/4 cup dried chickpeas soaked overnight then rinsed and drained (or one 15 ounce can, drained)
- 3/4 cup dried French Le Puy lentils (they hold their shape and texture better than regular brown lentils)
- 1/4 cup long grain rice (another traditional alternative is broken up vermicelli pasta)
- 1/3 cup sliced green olives ,drained and sliced (we used Lindsay Naturals)
- 1/3 cup sliced black olives ,drained and sliced (we used Lindsay Naturals)
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped fresh parsley
- Lemon wedges for serving
Instructions
- Heat the oil in a pot over medium high heat and brown the beef. Transfer the beef to a plate and set aside. (Leave the browned bits in the pot, those are going to give our harira tremendous flavor.)
- Add the onions and cook until soft and translucent and they turn golden, 6-8 minutes. Add the celery, garlic and ginger and cook for another two minutes. Add the tomatoes, tomato paste, spices preserved lemon and harissa (if using) and let the mixture simmer for a couple of minutes.
- Return the beef to the pot with the chickpeas and lentils. Add the broth, bring to a boil, cover and simmer over low heat for one hour. Add the rice, cover and continue to simmer for another 30 minutes.
- Stir in the olives, cilantro and parsley and simmer for another 5 minutes. Add salt and pepper to taste and more harissa if you prefer it spicier.
- Garnish with some chopped fresh cilantro and celery leaves. If you like, serve the harira with lemon wedges to squirt in some lemon juice. Harira is traditionally served with a side serving of dried dates.
Video
Notes
Alternatively, if you plan to make this dish ahead, you follow the directions to simmer the soup for an hour and then the next day you can add the rice and simmer it for the remaining 30 minutes.
Disclosure: Thank you to Lindsay for sponsoring this post and thank you to my readers for supporting the brands I love that help make The Daring Gourmet possible.
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Catalina says
This is so delicious! Love soups during the cold season!
Taylor says
This soup has SO much delicious flavor! YUM!!!
Lora says
Gorgeous photos and this soup is divine! Love the spectacular colors and all the flavor!
Sandra says
I really love how flavorful it is! Morocco is such a beautiful country to explore!
Jacque Hastert says
This is loaded with so much flavor! I can’t wait to throw this together for one ultimate fall soup this year.
Bill Johnston says
You made my Day! I’m ROTFLMAO. In the intro you said, “It’s simplicity also extends to its method of cooking in that most everything is simply thrown into the pot at once – no frying, no sautéing, no browning, no adding ingredients in sequence.” Then, in describing the “how to” you proceeded to do the opposite. In your defense, however, you did say you “wanted to step things up several notches: More complexity of flavor and more bulk for an overall more hearty and satisfying soup that can be enjoyed either as a starter or as a main dish.”
The bottom line, however, is that despite the logical derailment, the recipe is great. Substance over form I always say. Thanks.
Kimberly @ The Daring Gourmet says
Hi Bill, not sure how this is a logical derailment. The point I’m making is that the “traditional” version of this soup is very simple and that what I’m presenting here is not the traditional version but a stepped-up version that creates more flavor and more bulk. I’m glad you like the recipe!
Bill Johnston says
Yes, of course, Kimberly, I acknowledged that. Please don’t take my comment as intended to be in any way disparaging; far from it. I’m sorry I wasn’t as clear as I probably could have been. I think if you re-read my comment it’ll come through. Thanks, again.
Kimberly @ The Daring Gourmet says
No worries, Bill, your comment was clearly complimentary. My brain hasn’t been fully functional the past few days (big project, little sleep) so bear with me, lol :)
Gary Davis says
Kim….My wife Susan and I made this soup last week and I’m here to tell everyone that might read this….it’s KILLER. Fantastic flavor. Susan does not like Green olives at ALL! That was a small bump to start with. I order’d a six pack(ea.) of the green and black olives from Lindsay. I have never eaten an olive that tasted so good. Susan was very pleased with their buttery flavor also. We made the soup and had left overs for three days. It tasted 4 times better on the third day. GREAT FOOD!
Kimberly @ The Daring Gourmet says
Fantastic, Gary, I am so thrilled you both enjoyed it, thanks so much for the feedback!