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Moroccan/North African · Soups

Harira

VegEasy

Diet: Veg · Vegan · High-protein

Harira is a Moroccan/North African dish. Whisk flour with cold water before adding it to hot soup.

Prep
25 min
Cook
55 min
Total
80 min
Servings
6
Difficulty
Easy
Cuisine
Moroccan/North African
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Harira. The photograph includes pastries and accompaniments not included in this soup recipe.
The photograph includes pastries and accompaniments not included in this soup recipe. Representative photograph of Harira. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Base

Soup

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Base · About 8 min

  1. Cook 30 ml olive oil, 150 g onion, chopped, 100 g celery, chopped, 600 g crushed tomatoes, 1 tsp ginger, 1 tsp cinnamon, 1 tsp turmeric in its oil 8 minutes.

Soup · About 35 min

  1. Add 200 g lentils, 400 g cooked chickpeas, 1600 ml vegetable stock; simmer 35 minutes until lentils are tender.

    Check: Look for this result: lentils are tender.

Finish · About 10 min

  1. Mix flour and water from 60 g vermicelli, 30 g plain flour, 100 ml cold water, 30 g coriander, 30 ml lemon juice and stir in with vermicelli. Simmer 7–10 minutes, stirring; add coriander and lemon.

Tips

  • Whisk flour with cold water before adding it to hot soup.
  • Judge Harira by the texture and doneness signs in its steps. Your pan and heat affect how long Harira takes to cook.

Substitutions

  • In Harira, replace vermicelli, adding it earlier with rice.

Storage

  • Get perishable Harira into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Harira within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Harira to 74°C / 165°F, stirring or turning it for even heating. When Harira is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Harira includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Harira becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Harira one day ahead. For Harira, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Harira on the day of serving.

FAQ

What matters most when making Harira?

Whisk flour with cold water before adding it to hot soup.

What can I substitute in Harira?

In Harira, replace vermicelli, adding it earlier with rice.

Can I prepare Harira ahead?

Prepare the measured ingredients for Harira one day ahead. For Harira, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Harira on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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