“Harira is a traditional Moroccan soup of tomato, lentils, and chickpeas. Wonderfully fragrant with zesty seasoning, it often ranks high on lists of must-try Moroccan foods. It’s a popular offering in Moroccan homes and restaurants, and you can even find it sold as a street food.
The name harira, derived from the Arabic word for silk, makes reference to the texture of the soup after it’s been thickened with either eggs or a tedouira of flour and water. The tedouira (thickener) sometimes includes yeast and may be left to ferment for a day or two.”
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Ingredients that you will need:
- 8 ounces lamb, beef, or chicken (we used lamb)
- Vegetable or olive oil
- Soup bones (optional but we highly recommend)
- 6 large ripe tomatoes
- 1 handful dry chickpeas
- 2 handfuls dry green or brown lentils (we used brown)
- 1 large onion
- 1 stalk celery
- 1 small bunch flat leaf parsley
- 1 small bunch cilantro
- 1 tbsp smen (optional)
- 1 tbsp ginger
- black pepper
- ground cinnamon
- turmeric (we used turmeric powder)
- 3 tbsp tomato paste
- 3 tbsp uncooked rice OR broken vermicelli (we used vermicelli)
- 1 cup flour
- lemon wedges and cilantro (optional)
This was a really fun recipe for us because we had never cooked Moroccan food before, and Matt had never had it before either. What did Matt think about it? He told me that this harira recipe “was probably the best soup I’ve ever had in my entire life”. Yup. You heard it, folks. This soup is a must-try!
If you’re interested in the Moroccan harira recipe, head over to the Taste of Maroc’s website to see the full details of Christine’s recipe!
And like they say in Morocco…. BSSAHA!
AKA to your health!