How-to guide
How to Make Harira — Morocco's Hearty Tomato and Lentil Soup
Harira is Morocco's great restorative soup — a thick, tangy tangle of tomatoes, lentils, chickpeas and herbs, often with a little meat, traditionally served to break the fast during Ramadan but eaten all year. What sets it apart is its velvety body, thickened at the end with a flour-and-water mixture called tedouira, and its bright finish of lemon and fresh coriander. It is a meal in a bowl. This guide gives a full, warming version. For more soups and one-pot dishes see our recipes index.
About 90 minutes
Step by step
- 1
Soak the pulses
Soak dried chickpeas overnight if using them, and rinse brown or green lentils. Soaked chickpeas cook more evenly and to a creamier texture. If you are short on time, tinned chickpeas can be added later in the cooking instead of dried ones from the start.
- 2
Build the spiced base
In a large pot, soften chopped onion and, if using, small pieces of lamb or beef, then stir in ginger, turmeric, black pepper, a little cinnamon and plenty of chopped celery and fresh coriander and parsley. Cook until fragrant and the meat is lightly coloured.
- 3
Add tomatoes and simmer
Stir in a generous amount of grated fresh or tinned tomatoes and a spoon of tomato purée, then the drained chickpeas and lentils and enough water to make a soup. Bring to a simmer and cook gently until the pulses are tender, around forty-five minutes to an hour.
- 4
Add the vermicelli or rice
About ten minutes before the end, stir in a handful of broken vermicelli or a little rice, whichever you prefer, and let it cook through in the soup. Stir now and then so it does not stick to the bottom of the pot as the soup thickens.
- 5
Thicken with tedouira
Whisk plain flour into cold water until completely smooth, then pour it slowly into the simmering soup while stirring constantly. This tedouira gives harira its characteristic velvety, slightly silky body. Keep stirring for several minutes as it cooks out the raw flour taste and thickens.
- 6
Finish and serve
Taste and adjust the salt, then stir through a good handful of fresh chopped coriander and a squeeze of lemon. Serve piping hot, traditionally with dates, a wedge of lemon and sweet pastries like chebakia on the side. It thickens as it stands, so loosen with water when reheating.
Common mistakes to avoid
- Adding the flour thickener straight in as a lump, so it forms gluey clumps.
- Not cooking dried chickpeas long enough, leaving them hard.
- Skimping on the fresh herbs and celery that define harira's flavour.
- Adding the vermicelli too early, so it overcooks and turns to paste.
- Forgetting the final lemon, which brightens the whole rich, tangy soup.
Tips from the kitchen
- Whisk the flour into cold water until perfectly smooth before adding, to avoid lumps.
- Plenty of fresh coriander, parsley and celery is what gives harira its signature taste.
- Soaked dried chickpeas give a creamier result than tinned, if you have time.
- Harira thickens as it sits; loosen with a little water when you reheat it.
- Serve with dates and a wedge of lemon in the traditional Ramadan style.
Questions
What is harira made of?
A base of tomatoes, lentils and chickpeas with onion, celery and lots of fresh coriander and parsley, warmed with ginger, turmeric and pepper. It often contains a little lamb or beef, and is thickened towards the end with a flour-and-water mixture. Vermicelli or rice is usually stirred in near the finish.
Why is harira eaten during Ramadan?
It is the traditional soup for breaking the daily fast, because it is nourishing, hydrating and gentle on an empty stomach while restoring energy. It is typically served with dates and sweet pastries such as chebakia. Although strongly associated with Ramadan, harira is enjoyed year-round as a hearty everyday soup.
How do I thicken harira properly?
Use a tedouira: whisk plain flour into cold water until completely smooth, then trickle it into the simmering soup while stirring constantly, and keep stirring for several minutes so it cooks and thickens without lumps. Some cooks use a little cornflour or blend some of the pulses instead for extra body.
Can I make harira vegetarian?
Easily. Simply leave out the meat and use water or vegetable stock; the lentils, chickpeas, tomatoes and herbs already give it plenty of body and flavour. Make sure to keep the generous fresh herbs and the lemon finish, which carry the taste, and it remains a filling, satisfying soup.
Learn it hands-on in Marrakech
Reading is one thing; doing it beside a local host is another. Book a Marrakech cooking class, or explore the medina on a guided food tour.