Thank you to Lindsay for sponsoring this post and thank you to my readers for supporting the brands that help make The Daring Gourmet possible!
Once upon a time I had plans to publish my versions of the national dishes of the countries around the world. Not all 196 countries (yikes!) but many of them. My favorites. I have a few on my blog already but needless to say it’s going to take a while. A long while. Like maybe one day when my kids are grown up and I have nothing left to do but cook. (Okay, so it’s never going to happen.) But I’m adding another one today. Drum roll……
The national dish of Morocco: 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.
Though 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. No wonder it’s Morocco’s national soup.
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 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.
I wanted to step things up a bit. More complexity of flavor, more bulk and an overall more hearty and satisfying soup.
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.
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 different influences. The intricate detail in Morocco’s architecture and art and the bright colors that adorn the goods in their markets reflect the thoughtful complexity of their cuisine.
Moroccan food has always been a favorite of mine and once you’ve tried this soup I think you’ll feel the same way.
In celebration of today’s featured soup, let’s take a little virtual tour of Morocco!
I hope you enjoyed the ride!
Okay, now let’s talk SOUP.
Aren’t those olives in Morocco’s street markets simply gorgeous? 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.
I am thrilled to be joined by Lindsay for today’s dish featuring their delicious olives. Our family has been a fan of Lindsay’s olives for years and this year I’m honored to be serving as a brand ambassador in celebration of their 100th anniversary!
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’ve tried these.
And here’s a $1 off coupon you can take on your next trip to the grocery store.
Ready to make some 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.
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).
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!
VIEW OUR “HOW TO” YOUTUBE VIDEO TO MAKE HARIRA:
Two randomly chosen winners will each receive this kit of premium Lindsay products!
Congratulations to our two winners, Stephanie and Fran!
The national soup of Morocco, this harira will absolutely WOW your taste buds!
- 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 Lindsay Naturals Green Olives ,drained and sliced (or olives of choice)
- 1/3 cup sliced Lindsay Naturals Black Olives ,drained and sliced (or olives of choice)
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped fresh parsley
- Lemon wedges for serving
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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.)
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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.
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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.
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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.
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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.
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.
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.
Gorgeous photos! I need to visit Morocco 🙂 And this soup looks so flavorful and delicious!
I would love to try this soup!! I love these Moroccan flavors. The pictures are just gorgeous and makes me want to go there!
Gorgeous soup and gorgeous pictures of Morocco!
Cool pictures! So fun to see something totally different. And this soup sounds amazing. I’ll have to try it!
I love the flavors in this soup, and the tour was fascinating — great pics!
I’d put together something fabulous for my in-laws, who are true olive lovers !
I would LOVE to try your soup!
Okay, wow. From that stunning soup to those vivid and fascinating pictures of Morocco, I’m now seriously intrigued about both the country and their food!
Fantastic pictures!! I’m dying to visit Morocco but haven’t gotten my butt over there yet. That said, I adore Moroccan food, yet somehow never heard of this dish. I pinned it to try – it looks SO amazing!
OMG I LOVE the vivid colors, and those pictures from Morocco are just stunning!!
I can’t get over how gorgeous this soup is AND the flavors sound amazing too!
I’m a huge fan of Lindsay olives – and oh my gosh, this soup looks so rich and satisfying – and beautiful! I’m dying to visit Morocco one day, those photos are gorgeous.
What wonderful photos of Morocco! That’s a place that I’ve always wanted to visit. I’ve never tried harira and that clearly needs to change.
Morocco is definitely on my list of places to visit! These pictures are GORGEOUS and the soup looks delish!
I’ve been wanting to try harira forever!! We love olives, too, and I’d love to have this awesome kit from Lindsay for entertaining guests! And for making this harira, of course – honestly can’t wait to try it!
Each of those items would go into making my olive dressing, which is key to my muffuletta’s.
Wow, the photos drive you to the country in a minute. The soup adds to the beauty of the land , surely the flavor will bring you closer. I’ll be trying this recipe. Mahalo
making a delicious antipasto platter for us when we entertain this summer
I will absolutely be trying this soup. It sounds absolutely delicious!
That market looks so fun! So much to take in! This looks amazing, full of flavor!
I am sooooo making this!!! It sounds delicious! And yes please send all the Lindsay Olives my way!!!!
I’ve always loved olives, and like to try new recipes that include them. This soup loves delish 🙂
What a great idea to present every national country’s dish on your blog. It’s really inspiring me Kimberly. I like your post of this Moroccan harira, like many other Moroccan foods are similiar to Turkish food..definitely will make this. my husband would love it. thx
I have ALWAYS wanted to visit Morocco, and the incredible pictures just move it up on my travel list yet again. Wow. And the pictures of the soup are as colorful and inviting as the ones of the city scape. Again, wow. This looks incredible.
This soup for sure!
Those markets are amazing, the pictures give me “fernweh”. 🙂 And the soup looks so good, such a nice red color and a spice mixture to my taste.
I just want to dive right into those piles of olives! This recipe looks absolutely delicious. 🙂
I put them to use in my fajitas and in my taco casserole.
this looks WONDERFUL!!! can’t wait to try it!
Wow! I would love to go to Morocco. It looks gorgeous and the food insanely good just like this soup.
What a wonderful and vibrant soup, just like Moroccon culture. I have always wanted to experience the sights and sounds of Morocco. You make me want to get on a plane today to go and visit it, LOL. Great post.
I would use them on top of homemade pizzas and in salads.
I use olives in my salads, pizza, and in some other main dishes.
This soup looks amazing and I love your step-by-step pictures! Perfect comfort food!
Very colorful people great pictorial added Harira to my list to make.
I love all these gorgeous photos, and the soup looks incredible! Thank you for sharing!
I have such fond memories of visiting Morocco and of course, the food!! I had some amazing meals while I was there and I absolutely cannot wait to try your Harira!
This is SUCH a wonderful post. Thank you so much for sharing your beautiful photos with us!
I just made this recipe today, inspired by the pictures on the post. Indeed it tastes as good as the pictures look. The depth of flavors even on the first day is amazing, and I would say it puts even the best chili recipes to shame. My son is a chili aficionado, and his reaction after the first bite was “Wow, can I have the recipe?”
Wonderful, Mark, I’m so thrilled to hear that and really appreciate the feedback, thank you!
Looks like you had an amazing trip! I love chickpea stew – it’s one of my favorite warming dishes to cook!
Stunning photos! Morocco looks amazing. I’d love to visit there some day. And this harira looks amazing too — I love that there’s two kind of olives in it! I’d use the Lindsay products to make a few different grain bowl dishes.
Looks great! I’d have to make this if I ever got my hands on some olives (*wink*)
this sounds so delicious! I live in Argentina and unfortunately it’d be pretty much impossible to get these type of smooth olives, only the normal packaged kind, which are stronger flavored- what quantity would you suggest of ‘common’ black and green olives?
Hi Panur and thank you! There really is no right or wrong about the quantity, it’s just personal preference and how much of the flavor you want. The olives are added in very last so you can start with a little less, taste it, and decide if you’d like to add more. Happy cooking!
thank you so much!
Kimberly, I just made your harira last night and our whole family LOVED it! I heard more “oohs” and “aahs” than I have in a while, the flavors in this soup really are incredible. Yet again, another winner, thanks so much!
Oh my gosh!! I love those images of Morocco! What an amazing destination – and that dish looks amzing as well. I’m a big olive fan, but I’m the only one in my household that loves them 🙁
What a beautiful country of Morocco! Like how gorgeous this soup is! Lots of flavors! Can’t wait to try this!
I wish I could be in Morocco right now with a big bowl of this delicious looking soup!! The flavors looks amazing and I can’t wait to make this!!
I’m always on the lookout for more cheap, filling recipes, and this looks perfect. Plus it’d make great leftovers 🙂
Your photos are so stunning! I would love to go there and see it for myself. The recipe looks divine – love the addition of the salty olives!
i think ill try a dish im not used to to go wild in the kitchen one day or just pizza add some toppings to it
I think I found my lunch for next week. Any idea how briny olives (Kalamata, Sicilian Green) would do in this soup?
Hi Mishel, it’s purely a personal preference thing. If you really like the stronger-flavored olives then you’ll probably enjoy them in this soup. I just prefer these milder olives so that there’s a more even blending of flavors without one thing overpowering the other.
I need to go to Morocco now and buy all of the things! Gorgeous photos and lovely inspired recipe. Simply delicious food!
I went to Morocco and loved it. a chicken stew
I’d love to try this soup, but I’d also do a slow-cooked lamb & olive dish. Yum.
What a dish! So colorful (like it’s country of origin!) I just opened a can of Lindsay natural olives yesterday to add to my lupini! I love them, but also use them on appetizer plates, pizza, and lots of other recipes!
This soup sounds incredible! I want to travel to Morocco so bad!
There isn’t much better in life than homemade soup and this looks so wonderful! I love all the rich colours and flavours in this soup; I’ve never tried Moroccan food before (at least I don’t think I have!) but this looks fab, so I really must!
Could this be done in a slow cooker?
Hi Therese, I don’t recommend it because a TON of the flavor comes from browning the meat and frying the onions and vegetables. Throwing everything in a slow cooker and bypassing those steps will result in a far inferior harira.
Absolutely incredible. Made it exactly as written and the flavors are out of this world. Will be a go-to of ours for years to come. Thanks for such a terrific recipe.
I’m so thrilled to hear that, Greg, thank you!
Amazingly wonderful, a blend of flavors unique and delicious! I happened upon your site when researching “preserved lemons” from a different recipe. Made them, made the harissa, made the harira (with 1/2 the harissa, we’re heat wimps), and my husband and I had our minds blown! The recipe was so good and made so much that I called some friends and had an impromptu dinner party for 6 with the rest of the pot (plus 2 more cups of broth and some garlic bread). It was a hit all around. The combination of flavors is incredible. Now I have to try every recipe on your site! And I don’t even remember where the original recipe that included preserved lemons went to, lol.
Hi Lynn, you’ve made my day 🙂 Truly, I’m so happy you enjoyed this as much as we do! I’m thrilled you found my site and look forward to “seeing” you around 🙂 Best, Kimberly
Absolutely A+ incredible!! We’re finishing up the leftovers and already looking forward to making it again. Thank you for this outstanding recipe.
That’s terrific, Jenni, I’m thrilled to hear it, thank you!
The weather is starting to get cooler here so I’m on the hunt for soups to make on the weekend and in the evenings! Perfect!
What can be a substitute for the preserved lemon?
Hi Deneb, there really is no substitute so if you don’t have any I would just omit it – it will still taste fabulous.
This soup is incredible! Husband and baby loved it! Yes, we are training the baby for to have an adventurous palette. Def a keeper.
Wonderful, Shira, I’m thrilled to hear that, thank you!