By eatmundo · August 3, 2026
Same ingredients, elsewhere in the world
5 matchesDishes from other countries' kitchens, made from the same core ingredients as Harira (Moroccan Soup). The percentage is the share of ingredients the two recipes have in common.
MakhlootaIn Lebanon · same ingredients59%
Khoresh-e NokhodIn Iran · same ingredients57%
Yakhanet BatataIn Lebanon · same ingredients53%
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.
According to eatmundo's ingredient comparison, the closest dish to Harira from another cuisine is Makhloota (Lebanon): the two share 59% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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 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 lentils are tender.
- 5
Stir in the 250g of cooked chickpeas (canned, drained) and the 2 tbsp of tomato paste, ensuring the paste 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
Whisk 20g of flour into 250ml of cold water until smooth. Pour it slowly into the simmering soup while stirring constantly, then cook for 10 more minutes, stirring often, until the soup is silky and slightly thickened.
- 8
Serve piping hot, typically with a wedge of lemon on the side to brighten the deep savory notes.
Frequently Asked Questions
What is Harira?
Harira is a hearty Moroccan soup made from a base of beef, chickpeas, lentils, and tomatoes. It is traditionally served during the month of Ramadan to break the daily fast.
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 with a mixture of flour and cold water (tedouira), as in Step 7, which gives it a silky, hearty 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.
