Harira Soup

Moroccan harira soup with coriander
Meal Type:
Prep Time:
Cook Time:

Calories: 138

Rating: 1 Stars

Delicious, Hearty Soup


  • 600 g of lamb
    1 kg of ripe tomatoes, peeled, seeded and pureed
    4 tablespoons powdered turmeric
    2 tablespoons cinnamon powder
    Olive oil
    4 tablespoons fresh coriander
    2 tablespoons fresh parsley
  • 4 tablespoons fresh celery
    100 g of red lentils
    200 g chick peas (soaked and then peeled)
    4 big onions
    1 teaspoon of tomato paste
    1 1/2 teaspoons pepper
    4 lemons
  • Optional:

  • Smen
  •  Broken vermicelli


  1. Put the meat in a large pressure cooker with olive oil and brown the onions you have chopped beforehan
  2. Cook for a few minutes over medium heat
  3. Add the parsley, celery, onion, chickpeas, spices, smen and tomatoes Stir in 3 cups of water
  4. Cover tightly, and heat over high heat.leave it to cook until pressure is achieved
  5. Reduce the heat to medium, and cook for 30to 40minutes
  6. Remove from the heat and release the pressure
  7. Add the lentils, tomato paste mixture, and 2 quarts of water to the soup
  8. While the soup is cooking, make a (soup thickener) by mixing the 1 cup of flour with 2 cups of water
  9. Stir or whisk it occasionally. The flour will eventually blend with the water
  10. Pour in the flour mixture. Stir constantly and keep the soup simmering, so the flour doesn’t stick to the bottom ( The thickness of harira is up to you as you like)
  11. Simmer the thickened soup, stirring occasionally, for 5 to 10 minutes to cook off the taste of the flour
  12. Add the vermicelli. Simmer the soup, uncovered, for 5 to 10 minutes or until the vermicelli is plump and cooked
    Remove the soup from the heat. enjoy!