I love a good old Moroccan harira soup, especially in the wintertime when it is dark and cold and rainy outside. There’s nothing better that to come home after a long day at work. And enjoy a bowl of hot harira soup you made in advance.
Because that’s the great thing about this Moroccan soup.
It is a delicious soup when you make it from scratch and serve it right away for lunch of dinner. However in my honest opinion I think that this Moroccan soup tastes even better a day or two later!
Yep, there are also a lot of ingredients going into this chunky harira soup.
But don’t you let that scare you off though. Every pinch of the listed spices that you need for this soup are well worth getting if you don’t have them in your spice rack already. In the end all of then add just that little extra touch to the soup…
Those lovely spices together are such a flavor bomb.
Harira Soup (Traditional Ramadan Soup)
Have you actually heard of this soup before?
It is very possible.
Harira soup is a traditional ramadan soup. And there is not really something like a perfect soup. If you have been to Morocco, then you will see that there are many versions of this soup. It really depends on the chef and what he or she likes in this soup.
Some harira soup recipes as for pasta, chickpeas or rice. The lamb is a traditional ingredient, however I have seen soups with beef or chicken in it as well. I kept it pretty simple and just added some dried green lentils.
Do you love cooking Moroccan recipes?
Then also check out my chicken pastillas!
- 2 lb lamb, chicken or beef (900 g)
- 1 lb canned chopped tomatoes (450 g)
- 5,5 oz dry lentils (155 g)
- 2 cups beef stock (480 ml)
- 3 tbsp tomato paste
- 1 small onion chopped
- 2 medium fresh carrots chopped
- 5 small garlic cloves chopped
- 2 stalks fresh celery chopped
- 2 tsp ground cinnamon
- 3 cloves
- 2 tbsp ground cumin
- 3 bay leaves
- 1 pinch saffron powder
- a handful fresh cilantro chopped
- 1 tsp spicy harissa paste
- olive oil
- Chop the meat into bite-size chunks. Pour olive oil in a high pan and place it over high heat. Then add the diced meat.
- Sear the meat on all sides for 4 minutes. Then add the chopped onion and garlic, bay leaves, harissa, cumin, cloves, half of the cinnamon and a pinch of nutmeg, pepper and salt.
- Stir the ingredients well and cook for another 2 minutes. Then pour in the canned tomatoes and beef stock.
- Bring the meat and spices to a boil. Cook for 10 minutes and then turn the heat lower. Cook for another hour. Let the harira soup cool if you are making the harira in advance. After that reheat it again over medium high heat? Then add the dried green lentils and chopped carrot and celery.
- Stir well. Add half a cup (120 ml) of beef stock or water. Then season with the saffron and the remaining cinnamon.
- Stir the soup well. Let it cook for another hour. The meat should fall apart in the end. Then check the seasoning. Add extra salt, pepper, harissa, cinnamon or nutmeg to taste. Scoop the harira into bowls and sprinkle with chopped cilantro. Serve hot.