Name: Moroccan Harira Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Moroccan
Ingredients: 3 tablespoons extra-virgin olive oil; ¾ pound chicken leg quarters (or lamb shoulder with bone, cut into smaller pieces); 1 large onion (finely diced, about 2 cups); 2 stalks celery with tender leaves (chopped); 4 garlic cloves (minced); 2½ teaspoons ground ginger (dried ginger powder); 1½ teaspoons ground black pepper; 1½ teaspoons turmeric; 2 teaspoons ground cumin; ⅓ teaspoon cayenne pepper (or chili powder); 1 cinnamon stick (or ¼ teaspoon ground cinnamon); 1 teaspoon salt (more as needed); 4 cups crushed tomatoes (canned or diced fresh tomatoes); 8 cups water (or stock, more as needed); 1 cup green lentils (or brown lentils, rinsed); ⅓ cup chopped cilantro (parsley or combination); 1 15-ounce canned chickpeas (drained); ¼ pound vermicelli (broken into 1-inch pieces, or ½ cup rice); 2 tablespoons flour (durum whole wheat or all purpose); ¼ cup lemon juice; ¼ teaspoon saffron (ground and dissolved in 2 tablespoons hot water); 1 tablespoon ghee; Lemon wedges (for serving)

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Introduction

Moroccan Harira is a comforting and flavorful traditional soup, perfect for warming up chilly days. Packed with fragrant spices, tender chicken, lentils, and fresh herbs, this hearty dish is both nutritious and satisfying.

Two white bowls filled with thick, orange-brown soup that contains visible small chickpeas, thin noodle strands, small red tomato pieces, and herbs, each bowl topped with a small green cilantro leaf. In the background, there is a white plate with dark brown dates and a small clear glass bowl with bright red chili paste. Behind them on a white marbled texture surface, pieces of light brown flatbread and a thick slice of bread rest on a wooden board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons extra-virgin olive oil
¾ pound chicken leg quarters (or lamb shoulder with bone, cut into smaller pieces)
1 large onion (finely diced, about 2 cups)
2 stalks celery with tender leaves (chopped)
4 garlic cloves (minced)
2½ teaspoons ground ginger (dried ginger powder)
1½ teaspoons ground black pepper
1½ teaspoons turmeric
2 teaspoons ground cumin
⅓ teaspoon cayenne pepper (or chili powder)
1 cinnamon stick (or ¼ teaspoon ground cinnamon)
1 teaspoon salt (more as needed)
4 cups crushed tomatoes (canned or diced fresh tomatoes)
8 cups water (or stock, more as needed)
1 cup green lentils (or brown lentils, rinsed)
⅓ cup chopped cilantro (or parsley, or combination)
1 15-ounce canned chickpeas (drained)
¼ pound vermicelli (broken into 1-inch pieces, or ½ cup rice)
2 tablespoons flour (durum whole wheat or all-purpose)
¼ cup lemon juice
¼ teaspoon saffron (ground and dissolved in 2 tablespoons hot water)
1 tablespoon ghee
Lemon wedges (for serving)

Instructions

Step 1: Heat olive oil in a large pot over medium-high heat. Pat chicken pieces dry and brown them in a single layer on both sides until golden.
Step 2: Add diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 10 minutes. Stir in celery, garlic, ground ginger, black pepper, turmeric, cumin, cayenne, and cinnamon; cook for 2 more minutes.
Step 3: Add salt, crushed tomatoes, water, lentils, and half of the chopped herbs. Bring to a boil, then reduce heat and simmer until lentils are tender, about 30 minutes.
Step 4: Remove bones from chicken and shred the meat. Return shredded chicken to the soup. Add more water if needed to keep the soup thick but pourable. Taste and adjust seasonings.
Step 5: Stir in drained chickpeas and vermicelli (or rice). Cook until the pasta is al dente, about 5 to 10 minutes.
Step 6: In a small bowl, mix the flour with water gradually to create a thin paste. Slowly add this paste to the simmering soup while stirring continuously until the soup thickens to a velvety consistency.
Step 7: Stir in lemon juice to taste. Finish by adding saffron water, remaining herbs, and ghee on top. Serve hot with lemon wedges.

Tips & Variations

For a richer flavor, substitute water with chicken or vegetable stock.
Try lamb instead of chicken for a more traditional taste.
If you prefer a vegetarian version, omit the meat and use vegetable stock; add extra chickpeas for protein.
Adjust cayenne pepper according to your preferred spice level.
Serve with warm crusty bread to soak up the flavorful broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a little water or stock if the soup has thickened too much. Harira can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Two white bowls are filled with thick orange-brown soup containing small chickpeas, thin light beige noodles, pieces of tomato, and green herbs, each bowl topped with a small bunch of fresh green cilantro leaves. Above and to the right are a small clear glass bowl filled with bright red chili paste, showing texture with visible chili seeds, and a white bowl holding several dark brown dates with wrinkled texture. The bowls are set on a white marbled surface with some spots and patterns in darker shades. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Harira without meat?

Yes, you can make a vegetarian version by omitting the chicken or lamb and using vegetable stock. Increase the quantity of chickpeas or lentils to keep it hearty.

What can I use if I don’t have vermicelli?

You can substitute vermicelli with broken spaghetti, angel hair pasta, or even rice. Adjust cooking time accordingly until the pasta or rice is tender.