If you like hearty stews as much as we do at the Food Hog, this is surely a recipe you’ll enjoy. Originating from Morocco, harira is one of the best stews you can find in North Africa and in this article, we’ll share the traditional Moroccan harira recipe and teach you everything there is to know about this tasty dish, including its origin, variations, preparation tips, and more.
But first things first…
What Is Harira?
Harira is a stew made of lentils, chickpeas, rice or fine noodles, and meat – usually lamb or beef, with a range of spices like turmeric, cinnamon, ginger, and a touch of saffron. The soup is often served with a squeeze of lemon and sometimes a side of dates for a sweet contrast. It’s a very common food during the Ramadan and is one of the first things Moroccans eat to break the fast, but to be honest, this soup doesn’t need a special occasion– it’s awesome and delicious all year round.
What makes this dish different is that unlike most soups (that are classified as Moroccan appetizers), harira can be served as a main course too.
Harira Origins
Obviously, Harira originates from the Maghreb with the exact origin story being a bit hazy but we know for a fact that it’s been a staple in Moroccan cuisine for a at least a couple of hundred of years and that it was likely the Berbers (indigenous people of North Africa), who invented this dish by throwing in whatever limited ingredients in the dessert they could find.
As for its popularity, what made the dish really popular was the Ramadan, a tradition that quickly spread to other countries in the region as well.
Sounds appetising? You may want to also check out our Moroccan loubia recipe.
Harira Recipe Variations
As with most other dishes, you can find different variations of it, whether regional or by adding or removing some of its ingredients. Here are some popular harira variations.
1. The Meat Debate: In the original harira recipe, lamb or beef is usually used but in different areas, you might find people using chicken instead. It’s still delicious and the point of harira was to make a delicious meal with whatever ingredients you can get your hands on
2. The Veggies: For vegans and vegetarians, there is a harira variation where the meat is swapped for more legumes or other vegetables.
3. Grains: While lentils or chickpeas are the main ingredient, some regions decided to experiment with things like rice, barley, or even pasta.
5. Texture: The thickness of harira can vary too, from thick and hearty to lighter, more broth-y consistency.
6. Toppings and Sides: harira is usually garnished with a squeeze of lemon or a sprinkle of fresh herbs but it’s not unusual to have it with something sweet like a fresh date or chebakia.
Preparation Tips
Lentils or chickpeas whatever you decide to do, needs to be soaked overnight, the day before you decide to prepare the stew.
Make sure your meat is already well cooked before adding it to the stew.
The base of harira is often a tomato concoction and you can do fresh or canned, but make sure to cook them until a velvety base develops- this is the foundation of your soup.
When your almost done, you can add a mixture of flour and/or beaten eggs to thicken the soup if you want to get stew-like consistency.
Consider fresh cilantro and parsley for garnishing to add color and flavor.
Enjoying this post? Then you may also like our bissara recipe and our harcha recipe.
Serving
Harira is one of those dishes that doesn’t have a specific time of the day when you eat it. Lunch? Perfect. Dinner? Absolutely. Breakfast? Why not? It’s also great when you’re down with a cold and it’s hearty enough for pretty much any occasion. Serve it hot, garnished with a squeeze of lemon and a sprinkle of fresh cilantro or parsley.
During Ramadan, harira is the guest of honor at the dinner party and the first thing people reach for after the sun goes down, but harira is a beloved dish for gatherings, family meals, and even just a cozy night in.
What to serve with harira? Traditionally, it’s enjoyed with dates or dried figs for a slightly sweet contrast, a side of fresh Moroccan bread like knobz, and a Moroccan salad like Taktouka or Zaalouk and for dessert, perhaps a sweet baghrir with amlou spread.
A Few Things You May Need
Strainer
Boiling Pot
Cutting Set
Harira Recipe
In this article, we'll share the traditional Moroccan harira recipe and teach you everything there is to know about this tasty dish
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 celery stalks, diced
- 2 large tomatoes, diced
- 1 cup dried lentils
- 1/2 cup dried chickpeas, soaked overnight
- 1/2 cup fine vermicelli or rice
- 1/2 pound lamb or beef, cubed (optional)
- 6 cups chicken or vegetable broth
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- A pinch of saffron (optional)
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- Juice of 1 lemon
Instructions
1. Sauté Veggies: In a large pot, heat olive oil. Add the onion and celery, cooking until soft.
2. Cook them on the side first and then add the tomatoes and Meat.
3. Add the lentils, soaked chickpeas, turmeric, cinnamon, ginger, saffron, salt, and pepper. Stir well.
5. Add the broth and bring to a boil. Reduce heat, cover, and simmer for about 1 hour.
6. Add vermicelli or rice and cook for another 10-15 minutes.
7. Stir in parsley, cilantro, and lemon juice, serve and enjoy!
Nutrition Information:
Serving Size:
1 bowlAmount Per Serving: Calories: 395Total Fat: 15gSaturated Fat: 6gTrans Fat: 8gUnsaturated Fat: 0gCholesterol: 45mgSodium: 155mgCarbohydrates: 45gNet Carbohydrates: 45gFiber: 10gSugar: 5gProtein: 30g
Did you ever try harira? How did you like our harira recipe? If you tried to make it yourself using our tips, don’t forget to rate our recipe and if you have any questions, feel free to ask in the comments below.
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