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Delicious Moroccan Harira

Featured in Cozy soups to warm your heart.

A flavorful Moroccan classic! This soup blends savory meat, tender legumes, rich vegetables, and a hint of spices with vermicelli.
Maria from tastyhush
Last updated Tue, 11 Mar 2025 17:43:04 GMT
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A steaming bowl of spiced soup with meatballs, noodles, and chickpeas topped with fresh cilantro. Save Recipe
A steaming bowl of spiced soup with meatballs, noodles, and chickpeas topped with fresh cilantro. | Tastyhush.com

Harira is the heart of traditional Moroccan cooking, a rich and nourishing soup that brings warmth to any table. This treasured family recipe combines carefully selected spices that fill the kitchen with an inviting aroma. The soup is especially comforting as evening approaches, when the aromatic blend of spices creates an enchanting atmosphere.

A Flavorful Journey

Each spoonful tells a story of culinary tradition, perfectly balancing textures and tastes. The soup simmers slowly, allowing the spices and vegetables to meld into a rich, satisfying broth that delights with every bite. The combination of ingredients creates an authentic taste of Moroccan cuisine.

Essential Ingredients

  • 240g ground meat: Equal parts lamb and beef for depth
  • 2 medium onions: Sweet and tender
  • 4 celery stalks: Including the aromatic leaves
  • 1 bunch parsley: Fresh from the garden
  • 1 bunch cilantro: Freshly picked
  • Spice blend: Traditional Moroccan mix
  • 1 tbsp tomato paste: For rich color
  • 450g tomatoes: Ripe and flavorful
  • 75g lentils: Small variety
  • 240g chickpeas: Properly cooked
  • 75g vermicelli: Fine noodles
  • 2 tbsp flour: For thickening
  • 1.5L water: Fresh and filtered
  • Salt: To taste
  • Lemon and cilantro: For garnish

Cooking Method

Preparing the Meatballs
Shape small meatballs and brown gently in olive oil.
Creating the Base
Sauté onions and celery until fragrant and tender.
Adding Spices
Incorporate spices and lentils to build flavor.
Combining Elements
Add tomatoes, chickpeas, and meatballs, then simmer.
Final Steps
Stir in vermicelli and thicken with flour mixture.
Une soupe rouge garnie de boulettes de viande, de légumes et de coriandre, accompagnée d'une tranche de citron. Save Recipe
Une soupe rouge garnie de boulettes de viande, de légumes et de coriandre, accompagnée d'une tranche de citron. | Tastyhush.com

Serving Suggestions

Serve the steaming Harira in traditional clay bowls. Finish with a squeeze of fresh lemon and scattered cilantro leaves. Accompany with homemade Moroccan bread and soft dates for an authentic dining experience.

Recipe Tips

→ Can harira be made ahead of time?
Yes, it keeps well in the fridge for 2–3 days and actually tastes better after resting. Gently reheat it on low heat and add a splash of water if it gets too thick.
→ Are dried legumes okay to use?
Dried chickpeas work well but need to be soaked overnight and pre-cooked. If you're short on time, canned chickpeas are a quick and easy option.
→ How do I get the texture just right?
Slowly pour the flour-water mixture into the soup near the end of cooking. Stir as you go and adjust until it’s creamy, but not overly thick.
→ Are vermicelli noodles necessary?
They're traditional but optional! You can leave them out or cut back the amount if you’d prefer a lighter version.
→ Can you freeze harira?
Absolutely! For the best results, skip adding the vermicelli before freezing. Stir in fresh noodles when you're reheating it later.

Traditional Moroccan Harira

Harira is a comforting, hearty Moroccan soup, combining meat, vegetables, legumes, and vermicelli in a fragrant spiced broth.

Prep Time
30 Minutes
Cooking Time
50 Minutes
Total Time
80 Minutes
By: Maria

Category: Soups & Stews

Skill Level: Medium

Style: Moroccan

Makes: 4 Serves (1.5 liters of soup)

Diet Type: No Dairy

Ingredients

01 240 g of ground lamb or beef, or both.
02 A half-teaspoon of raz el hanout (used for the meatballs).
03 Diced medium onions, two of them.
04 Four celery stalks with their leaves.
05 A handful of finely chopped parsley.
06 A handful of chopped cilantro.
07 One teaspoon of turmeric powder.
08 One teaspoon of ground ginger.
09 One teaspoon of cinnamon powder.
10 One teaspoon of mild paprika.
11 Half a teaspoon of raz el hanout.
12 Half a teaspoon of black pepper.
13 One tablespoon of tomato paste.
14 450 g of crushed tomatoes.
15 75 g of dried lentils.
16 240 g of cooked chickpeas.
17 75 g of thin vermicelli pasta.
18 Two tablespoons of flour.
19 1.5 liters of filtered water.
20 Salt to taste.
21 Lemon wedges for serving.

Let's Cook

Step 01

Mix the ground meat with raz el hanout and a pinch of salt. Shape the mixture into meatballs about the size of a large hazelnut. Brown the meatballs in a pot with some olive oil, then set them aside.

Step 02

In the same oil left from browning the meatballs, cook the onions until they turn golden. Add the chopped celery and sauté until soft.

Step 03

Stir in the powdered spices (turmeric, ginger, cinnamon, paprika, raz el hanout, and black pepper), letting them toast gently for about a minute. Toss in the lentils and stir everything together.

Step 04

Pour in the crushed tomatoes and the tomato paste. Add a little salt, throw in the chickpeas and the meatballs you set aside, and let it all simmer gently on medium heat, partly covered, for around 30 minutes.

Step 05

Stir in the vermicelli. Mix the flour with some water to make a slurry and slowly add it in to thicken the soup. Cook for another 10 minutes.

Tips

  1. This is a traditional soup served during Ramadan.
  2. It tastes even better when you let it rest before serving.

What You'll Need

  • Large pot or stew pot.
  • Strainer for rinsing ingredients.

Allergy Notes

Check ingredients for allergens and talk to your doctor if unsure.
  • Contains gluten (vermicelli and flour).

Nutrition Per Serving

Values are estimates and should not replace professional dietary advice.
  • Calories: 420
  • Total Fat: 18 g
  • Total Carbs: 45 g
  • Protein: 25 g