Moroccan Harira Soup: A Traditional Ramadan Delight

Harira is a rich and hearty soup that’s a staple of Moroccan cuisine, especially during Ramadan. It’s packed with protein from lentils, chickpeas, and meat (usually lamb or beef), and flavored with aromatic spices and fresh herbs. This delicious soup is traditionally served to break the fast at Iftar, providing nourishment and comfort after a long day of fasting.

Ingredients

For the Soup Base:

• 1/2 cup dried chickpeas, soaked overnight (or canned chickpeas, drained)
• 1/2 cup lentils (green or brown)
• 300g lamb or beef (cut into small cubes)
• 1 large onion, finely chopped
• 2 celery stalks, chopped
• 2 tomatoes, peeled and grated (or 1 can of crushed tomatoes)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 tsp ground turmeric
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp black pepper
• Salt to taste
• 2 tbsp olive oil

For the Thickening Paste (Roux):

• 3 tbsp flour
• 1/4 cup water (for mixing)

For Serving:

• Lemon wedges
• Fresh cilantro, chopped

Instructions

1. Prepare the Soup Base

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and celery, and sauté for 5-7 minutes until softened.
2. Add the lamb or beef cubes and cook for 5 minutes until browned.
3. Add the grated tomatoes, cilantro, parsley, and spices (turmeric, ginger, cinnamon, paprika, cumin, black pepper, and salt). Stir well to combine.
4. Pour in about 6 cups of water and bring to a boil.
5. Add the soaked chickpeas and lentils, and let the soup simmer on low heat for about 1 hour, or until the chickpeas and lentils are tender and the meat is cooked through.

2. Make the Thickening Paste (Roux)

1. In a small bowl, combine the flour with 1/4 cup of water and mix until smooth to create a paste.
2. Slowly add the paste to the soup, stirring constantly to avoid lumps. This will thicken the soup slightly and give it a creamy texture.
3. Continue to cook the soup for another 10-15 minutes, stirring occasionally.

3. Adjust Consistency

• If the soup is too thick, add more water to reach your desired consistency. Harira should be somewhat thick but still soupy.

4. Serve

• Ladle the soup into bowls, and garnish with fresh chopped cilantro and a wedge of lemon. Serve with traditional Moroccan bread (khobz) or dates to break your fast.

Serving Tips

• Lemon: A squeeze of lemon adds a bright, refreshing flavor that complements the richness of the soup.
• Accompaniments: Serve with dates or fresh bread to complete the Iftar meal.

Enjoy your Moroccan Harira Soup, a nourishing and comforting dish that’s perfect for Ramadan!