Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Moroccan harira with lamb served in a rustic bowl
Traditional Moroccan Harira soup with lamb and lentils

Traditional Moroccan Harira Soup with Lamb

Author: Flavelo
Recipes Soups
Harira is Morocco's national soup, traditionally used to break the Ramadan fast at sunset. It's not just an appetizer but a complete 'power soup': packed with legumes (lentils, chickpeas), meat, and pasta or rice. Thick, velvety, and warming, with the scent of cinnamon and ginger.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 6 servings
🔥 Calories 420 kcal
🌍 Cuisine Moroccan

Ingredients

Equipment Needed

  • Large Pot
  • Strainer

Allergen Information

⚠️ Celery

Instructions

1 ✓

Heat oil in a pot and sauté the lamb cubes with the onion and celery.

Tip: No need to brown deeply, just cook until opaque.
2 ✓

Add the spices (ginger, turmeric, cinnamon), tomatoes, tomato paste, and half of the fresh herbs.

Tip: The acidity of tomatoes and the sweetness of spices give Harira its character.
3 ✓

Pour in the water and add the soaked lentils. Bring to a boil, then cover and simmer on low heat for about 45-60 minutes until the meat and lentils are tender.

Tip: Cooking time depends on the variety of lentils.
4 ✓

10 minutes before the end, add the canned chickpeas (and a flour-water slurry if you want it thicker).

Tip: Chickpeas are already cooked; they just need to warm through.
5 ✓

Before serving, stir in the remaining fresh herbs and squeeze in some lemon juice.

Tip: Lemon juice is essential at the end to 'brighten' the flavors.

Recipe FAQ

It's too thin.
Traditionally, a flour and water mixture (tadouira) is added at the end to thicken it.
Can I use canned chickpeas?
Yes, but add them only in the last 10 minutes of cooking, or they will turn to mush.

Ingredients

  • 10 oz Lamb Shoulder (diced small)
  • 1/2 cup Lentils (Brown or Green, soaked)
  • 1 can (15 oz) Chickpeas (rinsed and drained)
  • 1 whole Onion (finely chopped)
  • 2 stalk Celery (chopped)
  • 1 can (14.5 oz) Diced Tomatoes
  • 2 tbsp Tomato Paste
  • 1 tsp Ground Ginger
  • 1 tsp Ground Turmeric
  • 1 tsp Ground Cinnamon
  • 1 bunch Fresh Cilantro and Parsley (chopped)
  • 6 cup Water or Broth
  • 2 tbsp Olive Oil