Harira

Harira is a hearty, deeply satisfying Moroccan soup that serves as a staple during Ramadan and beyond. This robust broth combines tender lamb or beef with a comforting medley of chickpeas, lentils, and broad beans, creating a protein-packed meal that warms the soul. The flavor profile is complex and aromatic, driven by earthy cumin, vibrant paprika, and the floral notes of saffron. Fresh herbs like parsley and cilantro add a bright, herbaceous finish, while a squeeze of lemon cuts through the richness. The texture is uniquely velvety, achieved by blending tomatoes and flour into the simmering stock. It is a communal dish, best enjoyed with dates and msemen bread, offering a perfect balance of savory depth and herbal freshness.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Soups

Difficulty: Advanced

Servings: 3

Calories: 382.0

Description

Harira is a hearty, deeply satisfying Moroccan soup that serves as a staple during Ramadan and beyond. This robust broth combines tender lamb or beef with a comforting medley of chickpeas, lentils, and broad beans, creating a protein-packed meal that warms the soul. The flavor profile is complex and aromatic, driven by earthy cumin, vibrant paprika, and the floral notes of saffron. Fresh herbs like parsley and cilantro add a bright, herbaceous finish, while a squeeze of lemon cuts through the richness. The texture is uniquely velvety, achieved by blending tomatoes and flour into the simmering stock. It is a communal dish, best enjoyed with dates and msemen bread, offering a perfect balance of savory depth and herbal freshness.

Directions

1
Soak the chickpeas and dried broad beans in cold water overnight.
2
Prepare the flour paste by mixing 1/3 cup flour with 1 cup of water until smooth; set aside.
3
In a large pot or Dutch oven, heat 1 tablespoon of butter over medium-high heat.
4
Add the diced lamb or beef and brown on all sides.
5
Add the chopped onions, saffron, and paprika to the pot. Cook, stirring frequently, until the onions are softened and the meat is well-coated, about 5 minutes.
6
Drain the soaked chickpeas and broad beans. Add them to the pot along with the soup bones, 6 cups of water, salt, and pepper.
7
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for approximately 2 hours, or until the meat is tender and the beans are cooked.
8
While the soup simmers, chop the fresh parsley and coriander. Peel and roughly chop the tomatoes.
9
Blend the tomatoes, parsley, coriander, and the prepared flour paste together with one cup of water until smooth.
10
Pour the blended mixture into the simmering soup. Stir well to incorporate.
11
Add 3 more cups of water to the pot. Bring back to a boil, then add the lentils and rice.
12
Simmer uncovered for another 20-30 minutes, or until the lentils and rice are tender and the soup has thickened to a velvety consistency.
13
Just before serving, stir in 1 tablespoon of butter and the juice of one lemon. Adjust salt and pepper to taste.
14
Serve hot, garnished with additional fresh herbs and lemon wedges on the side for guests to squeeze over their bowls.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 382.0kcal

% Daily Value *
Total Fat 16.6g26%
Saturated Fat 6.2g31%
Cholesterol 52.3mg18%
Sodium 1500.0mg63%
Total Carbohydrate 37.5g13%
Dietary Fiber 6.0g24%
Sugars 8.6g
Protein 20.5g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: moroccan, harira, lentil, chickpea, lamb, beef, ramadan, parsley, cilantro, tomato, cumin, paprika, saffron, comfort food, hearty, traditional, dinner, vegetarian option

Read it online: https://www.chefs-mate.com/recipe/harira/