Harira is more than just a soup—it's one of Morocco’s most iconic comfort foods. Traditionally served during Ramadan to break the fast, it’s a nourishing blend of meat, legumes, tomatoes, warming spices, and fresh herbs. What makes this Harira special is the perfect balance between earthy chickpeas and lentils, tender beef cubes, and the silky texture created by a light flour-and-water mixture called tedouira. Every spoonful carries depth from beef bones simmered slowly, the brightness of cilantro and parsley, and the aromatic notes of ginger, turmeric, cinnamon, and black pepper. In Morocco, Harira isn’t only reserved for Ramadan. It’s often made during colder months, served to guests as a sign of hospitality, or simply enjoyed as a complete family meal with dates, boiled eggs, or warm chebakia pastries on the side. This version stays traditional: beef creates a rich base, while smmen (Moroccan fermented clarified butter) adds an unmistakable depth and slightly tangy aroma that you can’t get from olive oil alone. The combination of tomato paste, celery, onion, and fresh herbs creates a flavorful broth that thickens naturally when the lentils and chickpeas cook. Toward the end, angel hair pasta—or shaaria—is added for a comforting finish that makes the soup more filling and satisfying. To give Harira its signature velvety texture, a simple mixture of all-purpose flour, water, and egg is whisked in slowly while the soup simmers. This step ties everything together and transforms the broth into something creamy without using dairy. The spices are perfectly balanced: turmeric gives color, ginger adds warmth, cinnamon brings subtle sweetness, and black pepper provides a gentle kick. With every ingredient—from the bones that build the broth to the herbs that brighten it—this Harira stays close to its roots, both rustic and refined. Whether you are making it for a festive Iftar, meal prepping for the week, or simply craving something nourishing and rich in flavor, this Moroccan Harira soup is hearty, protein-packed, and deeply comforting. It’s one of those recipes that tastes even better the next day, as the flavors have more time to blend. Serve it hot with lemon wedges, fresh herbs, or just on its own—you’ll understand why it has been loved for generations.
Soak overnight
100 g of chickpeas and 100 g of green lentils in hot water.
This step softens them and makes them cook evenly later.
In a pressure cooker or Instant Pot, add:
200 g lean beef, cut into small cubes
A few beef bones (they add incredible flavor)
2 tablespoons olive oil
Sear everything for about 5 minutes on medium-high heat until lightly browned.
Add your spices:
1 tablespoon salt
1 tablespoon turmeric
¾ tablespoon ginger
¼ teaspoon cinnamon
1 teaspoon black pepper
Then lower the heat to medium-low and let it cook slowly while you prepare the herbs.
In a blender, combine:
1 medium onion, quartered
20 g parsley (both leaves and stems)
70 g celery
20 g cilantro
300 ml water
Blend until smooth, then add the mixture to the pot.
Raise heat to medium, stir everything together, and then add the soaked chickpeas and lentils.
Add 400 g of tomato purée (or good Italian passata if you’re outside the Mediterranean).
Close the pressure cooker tightly — make sure it’s sealed properly.
Cook for 30 minutes once it starts to whistle.
(Give it a gentle shake now and then so nothing sticks to the bottom.)
After 30 minutes, release the pressure carefully and open the lid.
Add 1 liter of hot water and 40 g tomato paste.
Close again and cook another 20 minutes.
While it cooks, prepare the thickener:
Whisk 50 g flour with 400 ml hot water until smooth.
Strain it through a sieve to avoid lumps.
In a small bowl, whisk 1 egg and keep it ready.
Once the soup is ready, slowly pour in the flour mixture while stirring constantly.
This will thicken your Harira.
If you like it lighter, use less flour or more water.
For a gluten-free version, boil 1 small potato and 1 small carrot in the soup,
then blend them with a bit of broth and return to the pot to thicken naturally.
Add 50 g of angel hair pasta (cheria).
Cook uncovered for 10 minutes, stirring often so it doesn’t stick.
Taste and adjust seasoning — add salt or pepper if needed.
Serve hot, traditionally with:
Boiled eggs
Chebakia (honey-sesame pastry)
Dates
Lemon wedges
When serving, ladle the first scoop from the bottom (so everyone gets meat and lentils),
then the rest from the top.
Finish with a squeeze of lemon and enjoy this comforting, rich Harira — the true flavor of Ramadan nights.
