Moroccan Harira soup

JanaBy Jana      

December 10, 2014

Moroccan Harira soup 0 5 0

It's the traditional Moroccan soup mostly served during Ramadan.

  • Prep: 8 hrs
  • Cook: 2 hrs 30 mins
  • 8 hrs

    2 hrs 30 mins

    10 hrs 30 mins

  • Yields: 6 Servings


1Tip the chickpeas and lentils into a large saucepan or flameproof casserole. Add the lamb, onion, turmeric, cinnamon, ginger, saffron strands and paprika, then pour in 1.5 litres/21⁄2 pints water and season.


3Bring to the boil, skimming all the froth from the surface as the water begins to bubble, then stir in half the butter. Turn down the heat and simmer the soup, covered, for 11⁄2 -2 hours until the chickpeas are tender, adding a little more water from time to time as necessary.


5Towards the end of the cooking time, prepare the rice. Bring 850ml/ 11⁄2 pints water to the boil in a saucepan, shower in the rice, the rest of the butter and salt to taste. Cook until the rice is very tender. Drain.


7To finish, put the reserved rice liquid in a small saucepan. Stir in the coriander, parsley and tomatoes, then simmer for 15 minutes, stir.


9Add to the soup with the rice, and then taste for seasoning. Simmer for 5-10 minutes to thicken slightly.



100g dried chickpeas, soaked overnight and drained

100g lentils

400g ready-diced lamb, cut into small cubes

1 large red onion, chopped

1 tsp turmeric

½ tsp ground cinnamon

½ tsp ground ginger

½ tsp saffron

½ tsp paprika

50g butter

100g long grain rice

2 tbsp chopped fresh coriander

4 tbsp chopped fresh leaf parsley

4 large ripe tomatoes, skinned, seeded and chopped


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