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
Sara says
This looks so good, I’ll be making it this weekend! I’ve got to pick up a few ingredients but I can’t wait to expand my tastebuds!
Tara says
So many wonderful flavors in this soup — fabulous!
April says
This had such an amazing flavor! I really loved the olives in it, and the lemon wedges at the end are a nice fresh touch.
Stephanie says
What a delicious soup recipe! I’d never had this before and it was amazing!
Anonymous says
Does it freeze OK Kimberly with the rice.
Regards Eric
Kimberly @ The Daring Gourmet says
Hi Eric, generally soups with pasta and grains (rice) do not freeze really well, the texture tends to get grainy.
Anna Marie Jordan says
This soup is AMAZING! The flavor is so bold and wonderful! Thank you so much for the recipe! Your website has quickly become my new favorite!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Anna Marie, thanks so much!
Francine Houle says
I do not eat beef. Can this be made with mutton or goat meat?
Kimberly @ The Daring Gourmet says
Yes it can, Francine!
Sheetal Shah says
Your recipe sounds like the perfect go to for a one pot wholesome meal and can’t wait to try it. Also I recently moved to NYC it’ll be easier to source all the ingredients..yay! However my husband and I are vegetarian so I wondered if you had any suggestions for a vegetarian substitute for beef that would work well?
BARBARA says
Kimberly,
“My son commented that you have rung the bell” with the Harira Soup. Having served in Iraq (AF Officer), he wasn’t afraid to try everything he could find to eat in his off time. When he went to Saudi he found this “hot” soup served over rice & never stopped talking about it. When I had him look at the featured picture, the olives reeled him in. He said, “I think that is the recipe.” We’ve made it & he is in heaven—he printed the recipe & stored it where I won’t lose it!
Being a military family, my 2 children have a very sophisticated palliate from living all over the world. Consequently, we’ve many of your recipes in our file & expect there will be more in the future.
Thank you ever so much for your generosity in sharing these recipes.
Kimberly @ The Daring Gourmet says
I am so thrilled to hear that, Barbara, that really makes me happy! Crazy coincidence but we had my parents over for dinner today and I served…harira! :) Thanks so much for the feedback, I really appreciate it.
Natalie Loftus says
This was INCREDIBLE! Made it exactly as written and everyone raved about it!
Kimberly @ The Daring Gourmet says
Wonderful, thanks so much, Natalie!
Michael says
I made this soup and it was incredibly delicious. One of the best soups I have ever tasted and those were the comments of everybody who had my soup. Thanks for the recipe
Kimberly @ The Daring Gourmet says
Michael, I’m so happy to hear that, thank you!
shira says
This soup is incredible! Husband and baby loved it! Yes, we are training the baby for to have an adventurous palette. Def a keeper.
Kimberly @ The Daring Gourmet says
Wonderful, Shira, I’m thrilled to hear that, thank you!
Deneb says
What can be a substitute for the preserved lemon?
Kimberly @ The Daring Gourmet says
Hi Deneb, there really is no substitute so if you don’t have any I would just omit it – it will still taste fabulous.
Angie | Big Bear's Wife says
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!
Jenni Moore says
Absolutely A+ incredible!! We’re finishing up the leftovers and already looking forward to making it again. Thank you for this outstanding recipe.
Kimberly @ The Daring Gourmet says
That’s terrific, Jenni, I’m thrilled to hear it, thank you!