FoodieAtlas
Recipes around the World
Harira is a thick, aromatic soup that fills a wide bowl, more stew-like than broth, studded with tender lamb or beef, soft lentils and chickpeas, vermicelli pasta, and finished with lemon juice that adds brightness to the warm spices of cinnamon, coriander, and turmeric. This is the iconic soup of Ramadan across North Africa, eaten at sunset to break the day's fast, though it appears at other celebrations and family meals as well. The soup is nourishing and substantial, designed to be filling and sustaining, and the complexity of the spices and the layering of flavors—from the tomato base to the flour thickener to the lemon finish—make it feel like much more effort than it requires. Harira can be made with meat or as a vegetarian version, and family recipes vary widely.
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent. Add the minced garlic and cook for another minute.
Add the lamb or beef cubes to the pot and cook until browned on all sides.
Stir in the chopped tomatoes, ground turmeric, ground cumin, ground coriander, ground cinnamon, ground ginger, ground black pepper, saffron threads (if using), and salt. Cook for about 5 minutes, allowing the tomatoes to soften and the spices to become fragrant.
Add the rinsed lentils, chickpeas, and soaked fava beans to the pot. Pour in the water or beef broth and bring to a boil. Reduce the heat and let it simmer for about 45 minutes, or until the lentils and beans are tender.
In a small bowl, mix the flour with a little water to make a smooth paste. Stir the paste into the soup to thicken it slightly.
Stir in the vermicelli or broken spaghetti, chopped cilantro, and parsley. Cook for another 10-15 minutes, or until the pasta is tender.
Stir in the tomato paste and lemon juice. Adjust the seasoning with salt and pepper to taste. Simmer for an additional 5 minutes.
Ladle the harira into bowls and garnish with fresh lemon wedges and chopped cilantro. Serve hot with crusty bread.
Harira is a thick, warming soup made from lamb or beef that has been simmered with tomatoes, lentils, chickpeas, and dried fava beans, then thickened with flour and flavored with warm spices including turmeric, cumin, coriander, cinnamon, and ginger. Vermicelli pasta and fresh cilantro are stirred in at the end, and lemon juice adds brightness.
Harira is a North African soup celebrated throughout Algeria, Morocco, and Tunisia, though each country claims its own version. In Algeria, it is the iconic soup of Ramadan, eaten at sunset to break the day's fast, and it also appears at celebrations, weddings, and family meals year-round.
The base is lamb or beef, simmered with onion, garlic, and tomatoes. Lentils, chickpeas, and dried fava beans provide protein and body. The soup is thickened with flour and flavored with a complex spice blend: turmeric, cumin, coriander, cinnamon, ginger, and sometimes saffron. Vermicelli, cilantro, parsley, tomato paste, and lemon juice complete the dish.
Soak the fava beans overnight so they cook in the same time as the lentils and chickpeas; without soaking, they will take much longer. Make sure your spices are fresh and you are generous with them—harira should be fragrant and complex. Create the flour slurry carefully so there are no lumps, and stir it in slowly so the soup thickens evenly. Finish with plenty of fresh lemon juice just before serving.
Harira is traditionally served with dates and crusty bread, making it a complete light meal. During Ramadan, it is often followed by pastries and other desserts. It is hearty enough on its own but may be accompanied by simple salads or fresh fruit. Lemon wedges are always served on the side for those who want extra tartness.