Morrocan Harira

Moroccan Harira is a traditional, hearty soup that’s often enjoyed to break the fast during Ramadan, though it’s also eaten year-round. It's rich with tomatoes, lentils, chickpeas, lamb or beef, and warming spices. Here's a classic recipe: Moroccan Harira (Serves 6–8) Ingredients: Protein & legumes: 250g (1/2 lb) lamb or beef (cut into small cubes) 1/2 cup dried chickpeas (soaked overnight) or canned 1/2 cup green or brown lentils Vegetables: 2 medium onions (finely chopped) 2–3 celery stalks with leaves (chopped) 1 large bunch of fresh cilantro (chopped) 1 large bunch of fresh parsley (chopped) 4 large ripe tomatoes (blended) or 1 can crushed tomatoes Grains & thickener: 2–3 tbsp rice (or broken vermicelli noodles) 2 tbsp flour (mixed with water to form a slurry) Spices: 1 tsp ground ginger 1 tsp turmeric 1 tsp cinnamon 1/2 tsp black pepper Salt to taste Optional: pinch of saffron threads Other: 2 tbsp olive oil 6–8 cups water or broth Juice of 1 lemon (for serving) Instructions: Sauté Base: In a large pot, heat olive oil. Add meat, onions, celery, cilantro, and parsley. Cook for 5–10 minutes until onions soften. Add Tomatoes and Spices: Stir in the blended tomatoes, ginger, turmeric, cinnamon, black pepper, and saffron (if using). Cook for another 10 minutes. Add Legumes & Simmer: Add soaked chickpeas and lentils, then pour in the water or broth. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes to an hour, or until legumes are tender. Add Rice & Flour Mixture: Stir in the rice (or noodles). Simmer 10 minutes more. Mix flour with a little water to make a slurry, then slowly stir it into the soup to thicken it. Simmer another 5–10 minutes, stirring often. Final Touches: Adjust seasoning with salt and pepper. Serve hot with lemon wedges and crusty bread or dates on the side.