Harira is Morocco’s beloved soup, traditionally served to break the fast during Ramadan, but cherished year-round. This nourishing, slow-cooked blend of tender lamb, lentils, chickpeas, and vermicelli in a spiced tomato broth is brightened at the end with fresh herbs and lemon.
In a large heavy-bottomed pot, heat olive oil over medium-high.
Add lamb pieces, season with salt and pepper, and brown on all sides (5–6 minutes).
Reduce heat to medium. Add onion and celery, cooking until softened (~5 minutes).
Stir in tomato paste, grated tomatoes, turmeric, ginger, paprika, and cinnamon.
Cook for 2–3 minutes to concentrate the tomato flavor and bloom the spices.
Pour in water or stock and add chickpeas and lentils.
Bring to a boil, then reduce to low and simmer uncovered for 60–70 minutes, or until lamb and legumes are tender.
Stir in vermicelli and simmer 5–7 minutes until tender.
(Optional) Whisk flour-water slurry into the soup to gently thicken. Simmer another 5 minutes, stirring often.
Turn off the heat. Stir in lemon juice, cilantro, and parsley.
Taste and adjust seasoning.
Serve hot with lemon wedges, dates, and chebakia (Moroccan sesame cookies) during festive occasions.
Use beef or make it vegetarian (with more lentils and chickpeas)
Add a pinch of saffron or a dash of ras el hanout for depth
Skip vermicelli for a more traditional texture or add rice instead
Traditional:
Sweet mint tea or water with orange blossom
Modern:
Dry rosé, Viognier, or Gewürztraminer
For a twist: a date or citrus mocktail
6 servings