🇲🇦 Morocco · Food
Harira (Moroccan Soup)
By eatmundo · August 3, 2026
A soul-warming, protein-rich soup often served during Ramadan. It is an aromatic blend of lentils, chickpeas, and tender beef in a thick, tomato-based broth.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large pot, sauté the diced 600g of beef and 2 finely chopped onions in 50ml of olive oil until the meat is browned.
- 2
Stir in 1 tsp of salt, 1 tsp of ginger, and the finely chopped cilantro, cooking for 3 minutes until aromatic.
- 3
Add 250g of chickpeas and 100g of lentils to the pot, then pour in 2 liters of water to cover everything well.
- 4
Bring to a boil, cover the pot, and simmer over low heat for 60 minutes until the meat and pulses are tender.
- 5
Stir in the 2 tbsp of tomato paste, ensuring it dissolves completely into the broth to deepen the color and flavor.
- 6
Simmer for an additional 15 minutes, allowing the flavors to meld into a rich, cohesive soup.
- 7
Check the consistency; if you prefer it thicker, you may stir in a little flour mixed with cold water and cook for a few more minutes.
- 8
Serve piping hot, typically with a wedge of lemon on the side to brighten the deep savory notes.
Frequently Asked Questions
Can I make this vegetarian?+
Yes, simply omit the beef and use vegetable stock for a delicious and equally protein-dense meatless soup.
What is the best cut of beef?+
The best cut is beef chuck or shoulder, as these cuts benefit from the long simmering time and become meltingly tender.
Is Harira supposed to be thick?+
Yes, Harira is traditionally thickened slightly with flour or cornstarch to give it a hearty, comforting consistency.
How long does it keep?+
Harira tastes even better the next day; store it in the refrigerator for up to 3 days or freeze it for up to 2 months.
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