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    Home » Moroccan » Moroccan Harira

    Moroccan Harira

    ★★★★★ from 5 reviews
    Jan 29, 2021 / by Salima Benkhalti / 14 Comments(updated Jan 4, 2023)

    1182 shares
    Jump to Recipe·Print Recipe
    A bowl of Moroccan harira with a wooden spoon
    A bowl of Moroccan Harira with a wooden spoon
    A bowl of Moroccan harira soup
    Three bowls of Moroccan soup on a black table
    A bowl of Moroccan harira soup
    Three bowls of Moroccan soup on a black table
    A bowl of Moroccan Harira with a wooden spoon

    Today we’re making my dad’s famous Moroccan Harira, a soup made to break the fast during Ramadan in Morocco.

    This post may contain affiliate links; this means if you purchase an item linked, I may receive a small commission at no extra cost to you. Click here to learn more about my disclosure policy.

    Three bowls of Moroccan soup on a black table

    A traditional Moroccan soup

    If there was ever a difficult post for me to write, it’s this one. This soup was the last meal my dad made for my husband and I the last time we saw him before he passed last November. It was one of his favorites.

    My dad was always taking care of me. Whether it was making me delicious, real food, teaching me how to cook or pushing me to buy that new camera I’d been dreaming about.

    I think learning from him is what I will miss the most; being his daughter was the greatest privilege. Even as he cooked that last time for me, so full of life in our kitchen, he encouraged me to write down the recipe, take pictures and make notes about his technique and recipe. 

    This isn’t just any ordinary recipe. This Moroccan harira is a traditional soup prepared annually during Ramadan to break the fast each night. My dad enjoyed it all year long. 

    Because I was too busy enjoying his company to jot down his exact recipe (yes, I’m kicking myself), I have been relying on my broken French, Google translate and my saint of an Aunt in Morocco to bring this super special recipe to you.

    So thanks to my Baba, my dad, for teaching me how to explore. I love you endlessly. 

    A pot with lamb, onions and spices.

    Ingredients to make Moroccan Harira

    • 2 cups garbanzo beans (soak overnight if using dried)
    • 1 lb lamb or beef (stew meat cut into cubes) 
    • 2 tbsp olive oil
    • 1 yellow onion, minced
    • ½ cup minced cilantro
    • ½ tbsp pepper
    • 1 tbsp salt
    • ½ tbsp ginger (ground)
    • 28 oz tomato puree
    • 8 cups water
    • 1 cup green lentils
    • 1 cup rice
    • 2 tsp cornstarch
    • 2 tsp water
    A pot of Moroccan soup with a wooden spoon

    What to eat with your soup 

    Every family in Morocco has nuances and differences in how they break the fast, or what we call iftar. 

    In my family, the focus of the meal is the harira accompanied by dates, hard boiled eggs and traditional sesame honey cookies. 

    The combination of the warm tomato based soup with sweet dates, hearty eggs and the decadent cookies is the perfect meal after a long day of fasting. I should know as I was always so determined to join my dad in Ramadan traditions (fasting included) as a kid. 

    We never really put an emphasis on the religious aspects of the holiday, it was more about doing something together. 

    As an adult, I no longer partake in fasting during Ramadan, but I still enjoy this soup, just like my dad did, all year long. 

    A bowl of Moroccan Harira with a wooden spoon

    Making it vegan/vegetarian

    Moroccan Harira is not a naturally vegan soup. That said, the trick to making it vegan/vegetarian couldn’t be any easier. 

    Ready for it? 

    Just leave out the meat. That’s it. That’s the trick. 

    This recipe packs a ton of nutrition thanks to garbanzo beans, lentils, tomatoes, onion, olive oil and spices. It will be just as flavorful and delicious without it. 

    A bowl of Moroccan harira soup

    Happy cooking!

    Salima

    Print

    Moroccan Harira

    A bowl of Moroccan harira soup
    Print Recipe

    ★★★★★

    5 from 5 reviews

    • Author: Salima Benkhalti
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Total Time: 45 minutes
    • Yield: 3-4 servings 1x
    • Category: Soup, Dinner
    • Method: Stovetop
    • Cuisine: Moroccan, North African, Mediterannean, African
    • Diet: Gluten Free

    Ingredients

    Scale

    1 cup garbanzo beans (soak overnight if using dried)

    1 lb lamb or beef (stew meat cut into cubes) 

    2 tbsp olive oil

    1 yellow onion, minced

    ½ cup minced cilantro

    ½ tbsp pepper

    1 tbsp salt

    ½ tbsp ginger (ground)

    28 oz tomato puree

    8 cups water

    1 cup green lentils

    1 cup rice

    2 tsp cornstarch

    2 tsp water

    Instructions

    1. If using dried garbanzo beans, soak in a bowl of water overnight.
    2. In a heavy bottomed soup pot, add diced lamb or beef, chopped onion, half of the cilantro, salt, pepper, ginger and olive oil. 
    3. Saute on medium high heat for 5-10 minutes or until the meat is browned and the onion translucent. 
    4. Drain the garbanzo beans and add to the pot with the tomato puree and water. Bring the liquid to a boil then cover, lower and simmer for 25-30 minutes or until the garbanzos are cooked through. 
    5. In a small pot add lentils and cover with water. Bring to a boil, then cover and lower to a simmer for 15 minutes. Turn off the heat and set aside while you wait for the soup to be done. 
    6. In a small bowl mix together cornstarch and cold water until no clumps remain. Uncover the soup and mix in the cornstarch water slurry to thicken. 
    7. Finally, add rice, lentils and half of the remaining cilantro. Cook until the rice is done. Serve with a sprinkle of fresh cilantro and enjoy! 

    Keywords: Moroccan Harira, Harira, Moroccan Soup

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    Reader Interactions

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      Comments

    1. Cordero Santiago

      February 03, 2021 at 8:25 pm

      Salima,
      What a beautiful homage to your father.
      Thank you for posting this delicious recipe and sharing your family legacy.
      Your photos show the care and attention you devoted to this Moroccan Queen of soups.
      Your father must be so proud.

      Reply
    2. Ahmed

      February 04, 2021 at 1:07 am

      Salima, there's no need to kick yourself. I, too, missed opportunities to master this dish with him.

      This meal tastes as wonderful as your photos look. I'm proud that you demonstrate how to do a vegetarian version too. But my goodness, that meat is mouth watering.

      ★★★★★

      Reply
      • Salima's Kitchen

        February 10, 2021 at 11:05 am

        Thank you Ahmed!

        Reply
    3. Maryrose Livingston

      February 04, 2021 at 1:36 am

      I'm going to make this soup this week, in honor of your wonderful Dad. He was such a great friend, a marvelous cook, and I will so miss seeing him the next time I'm in Olympia. Thank you for posting this recipe, Salima -- this soup will bring a little bit of Rachid into my home.

      Reply
      • Salima's Kitchen

        February 10, 2021 at 11:05 am

        Maryrose, thank you so much for reading the blog and honoring my Father ❤️. I hope the soup warms your kitchen!

        Reply
      • Larissa

        May 21, 2022 at 4:54 pm

        I made this soup to break the fast during my first Ramadan. It was delicious and so filling that I didn't each much else. It was pretty thick with the rice added, next time I will try without rice. Thank you for the recipe.

        ★★★★★

        Reply
    4. Sof

      February 10, 2021 at 11:18 am

      A family favorite for us as well!

      ★★★★★

      Reply
    5. Steve

      September 22, 2021 at 2:20 pm

      Fabulous soup and memories of your father.

      ★★★★★

      Reply
    6. Joyce

      October 09, 2021 at 8:29 am

      This is beautiful. I cant wait to make it this weekend. My daughter went on a trip and discovered a love for Moroccan food. I will make it for her. I do not have family heritage food recipes or stories so I find them and share others stories with my family over the recipes pthey have shared and I prepare. This is such a wonderful one. Thank you for sharing a piece of yourself with us.

      Reply
      • Salima Benkhalti

        October 13, 2021 at 10:15 am

        Thank you for sharing that Joyce, I love that your family has discovered Moroccan food!

        Reply
    7. Sherry Herndon

      April 06, 2022 at 10:14 am

      Awesome just awesome.

      ★★★★★

      Reply
      • Salima Benkhalti

        April 12, 2022 at 8:08 am

        I'm so glad you enjoyed it Sherry!

        Reply
    8. Noon

      April 11, 2022 at 12:36 pm

      This was such a hearty soup! Loved making it and then devouring it for Iftar!

      Reply
      • Salima Benkhalti

        April 12, 2022 at 8:08 am

        Hi Noon, thank you so much for your comment! It means the world to me that you used my recipe for Iftar ❤️ Ramadan Mubarak

        Reply

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