Harira

Harira

Harira is without a doubt our all-time favorite soup! This classic originates from Moroccan cuisine, where it's often shared with family and friends, especially during Ramadan to break the fast together. But at the same time, harira is also simply… a delicious, hearty soup that you can make year-round. Packed with vegetables, herbs, and vitamins. A soup that warms, fills, and energizes.


Preparation time 150 min

Number of persons +/- 12

Ingredients for 6 liters of harira

  • 160 g thin soup celery
  • 50 g parsley
  • 100 g coriander
  • 1 onion
  • 4 large tomatoes (800 g)
  • 280 g tomato puree
  • 200 g peeled tomatoes or tomato passata
  • 50 ml olive oil from Moroccan Spicy Secrets
  • 48 g Harira Chamalia from Moroccan Spicy Secrets
  • OR
  • 48 g Harira mix from Moroccan Spicy Secrets
  • 500 g beef or veal
  • 80 g brown lentils
  • 400 g precooked chickpeas
  • 100 g vermicelli
  • 210 g wheat flour

Recipe for 6 liters of harira

  • Take a soup pot.
  • Coarsely chop the onion. Peel the tomatoes and roughly chop them. Add them to the pot.
  • Then add the peeled tomatoes and tomato puree.
  • Chop the celery, parsley, and 50g of cilantro and add them to the pot. Save the remaining 50g of cilantro for later.


  • Add 500 ml of water and the olive oil.
  • Mix all ingredients well together until smooth.


  • Cut the meat into pieces and place in the pot.
  • Add the 48 g Hariramix or Harira Chamalia from Moroccan Spicy Secrets.

  • Now place the pot with the lid on a medium heat for 20 minutes. After 20 minutes, the contents will have become watery.
  • Add the lentils.
  • Add 6 liters of boiling water to the pot. You can easily use a kettle for this.
  • Close the soup pot and let the harira cook over medium heat for 1.5 hours.

  • The cooking time depends on the doneness of the meat. Take a piece of meat from the pot and cut it in half. The meat should be tender and flake easily.
  • Add the chickpeas.
  • In a bowl, mix the flour with 340 ml cold water.
  • Add 250 ml of cold water to the soup. This will prevent the flour from clumping in the next step.
  • While stirring, pour the flour mixture into the pot in parts.
  • Add the vermicelli.
  • Let it simmer for 5 minutes and stir the soup regularly.
  • Finish by chopping the remaining 50g coriander over the whole.

Tips:

**Adding a tablespoon of clarified butter (smen) to the soup is the perfect finishing touch. Do this when adding the herbs.

** Serve with a slice of lemon and dates or figs.

** Traditionally, flour is used to bind harira. Cornstarch is a good alternative. Cornstarch is low in fat, dissolves instantly without forming lumps, and is gluten-free. For this recipe, use 100g of cornstarch express or until the desired thickness is reached.

Tasty!

Moroccan Spicy Secrets

2 opmerkingen

  • Abida op

    Er staat 280gr tomatenpuree, moet dit niet 28gr zijn?

  • Ans op

    Harira

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