Skip to content

Recipe of the day: Harira Soup – Information

A style of Morocco

By Choumicha Chafay

Printed: Thu 8 Dec 2022, 5:04 PM

Who mentioned genuine Moroccan meals can solely be loved at eating places? Tantalise your style buds with these conventional recipes and recreate the zesty flavors from the consolation of your own home…

Harira soup

Prep time: 10 minutes

Cooking time: 60 minutes

Serves: 10 to 12 bowls


•400ml water

•350 gms lamb legs, cubed

•350 gms white onions

•5 celery sticks, chopped (solely the leaves are wanted, not the stem)

•100 gms coriander leaves, chopped

•3500 gms tomato puree

•100 gms chickpeas, peeled

•300 gms beef inventory

•100 gms inexperienced lentils

•100 gms vermicelli (the sort used for soup)

•100 gms tomato gravy (a mix made with equal measurements of tomatoes, flour and water)

•100 gms tomato paste

•Salt to style

•3 tbsp Moroccan ghee or smen (preserved butter)

•3 tbsp Harira spices (a mix made with equal measurements of floor turmeric, cumin, ginger, cinnamon, black pepper and a pinch of cayenne pepper)


In a thick-bottomed pan, pour water and convey it to a rolling boil.

As soon as boiled, add peeled, desired, blanched, and pureed tomatoes.

Subsequent, add chopped lamb cubes.

Stir the combination till the meat begins to alter color. stir gently.

Add the Harira spices, salt to style, adopted by the peeled chickpeas and tomato sauce.

As soon as cooked for about 7 minutes, add the dry inexperienced lentils.

Pour the tomato gravy made utilizing a mixture of tomatoes, flour and water.

Add the vermicelli and stir properly as soon as once more. Ensure you stir it gently since you do

not need the lentils to show mushy.

Add freshly chopped coriander and celery leaves to the soup.

Subsequent, add 3 tablespoons of smen, which is often known as preserved butter or Moroccan ghee.

Give the soup a delicate stir for the butter to soften, earlier than transferring it to a serving bowl.

Serve and revel in with Moroccan halwa chebakia or sesame cookies with honey. You may as well drink the soup by pairing it with Moroccan white bread or khobz.

Choumicha Chafay is head chef and recipe curator, Bab Al Mansour

Leave a Reply

Your email address will not be published. Required fields are marked *