The national soup of Morocco, harira is a chickpea and lentil soup with tender beef or lamb. This “ultimate” harira recipe takes the flavor to greater heights. This comforting soup with an incredible flavor profile will absolutely WOW your taste buds!
Once upon a time I had plans to publish the recipes for the national dishes of countries around the world. Not all of them (195 countries is a lot!), just my favorites. It’s still a goal and over time I’m featuring more. Today I’m adding another dish to that lineup: the national soup of Morocco: Harira! And I can virtually guarantee that you will not find a more flavorful harira recipe anywhere. This is harira on flavor steroids!
What is 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.
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 Bourguignon 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.
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 while maintaining the integrity of traditional Moroccan ingredients.
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.
“Secret” Ingredients for Making the Most Flavorful Harira
Preserved Lemons
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.
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 if fascinating. 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.
Harira Recipe
Ready to make some of this famous Moroccon soup?
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.
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!
ULTIMATE Moroccan Harira
Ingredients
- 3 tablespoons oil
- 1 pound beef or lamb , cut into 1/2 inch cubes
- 1 large yellow onion , diced
- 2 ribs 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 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon minced preserved lemon
- 2 teaspoons harissa (for some added flavor and heat)
- Homemade Harissa , click link for recipe (highly recommended!)
- 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
- 1/3 cup sliced black olives , drained and sliced
- 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.
Nutrition
Originally published on The Daring Gourmet March 25, 2016
Karyn @ Pint Sized Baker says
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 :(
Cori Landon says
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!
Panur says
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?
Kimberly @ The Daring Gourmet says
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!
Panur says
thank you so much!
Amity Wootan says
Looks great! I’d have to make this if I ever got my hands on some olives (*wink*)
Sarah Walker Caron (Sarah's Cucina Bella) says
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.
Sabrina says
Looks like you had an amazing trip! I love chickpea stew – it’s one of my favorite warming dishes to cook!
Mark says
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?”
Kimberly @ The Daring Gourmet says
Wonderful, Mark, I’m so thrilled to hear that and really appreciate the feedback, thank you!
Justine | Cooking and Beer says
This is SUCH a wonderful post. Thank you so much for sharing your beautiful photos with us!
Rose | The Clean Dish says
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!
Cathy | Lemon Tree Dwelling says
I love all these gorgeous photos, and the soup looks incredible! Thank you for sharing!
Gordon Stanley says
Very colorful people great pictorial added Harira to my list to make.
Deb @ Cooking on the Front Burner says
This soup looks amazing and I love your step-by-step pictures! Perfect comfort food!
SM says
I use olives in my salads, pizza, and in some other main dishes.
DJ says
I would use them on top of homemade pizzas and in salads.
Healing Tomato says
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.