Authentic Moroccan Harira Soup

French

A comforting Moroccan harira simmered with tomatoes, lentils, chickpeas and vermicelli, finished with a smooth flour slurry for a velvety texture.

Perfect for Ramadan iftar or chilly nights, and easy to batch-cook for busy weeknights.

Authentic Moroccan Harira: an easy Ramadan soup with tadouira (thickener)

Harira is Morocco’s iconic lamb-and-legume soup, both comforting and nourishing.

With chickpeas, lentils, and aromatic vegetables gently simmered in warm Moroccan spices, it delivers a deep, cosy flavour that feels like a full meal in a bowl.

It’s a staple on the Ramadan table, yet just as welcome on a cold winter evening when you want something hearty and restorative.

I still remember my first harira, made during a YouTube creators’ challenge, one of those shared cooking moments that stays with you.

This version isn’t exactly like my mother’s, who preferred a vegetable-rich hrira that turned naturally velvety without any thickener.

Here, I’m sharing a more traditional take, finished with tadouira, a simple flour-and-water slurry that gives the soup an irresistibly silky texture and helps soften the tomatoes’ acidity.

You’ll also love how well it keeps for leftovers.

Moroccan Harira Ingredients (Traditional Recipe with Chickpeas, Lentils & Tadouira)

• 150 g diced meat (lamb, beef, or veal), cut into small cubes for tenderness
• 1 medium onion, finely sliced
• 1 small bunch fresh parsley, finely chopped
• 1 bunch fresh coriander (cilantro), finely chopped
• 100 g chickpeas, canned and peeled (for a lighter texture)
• 1/2 tsp ground turmeric
• 1/2 tsp ground ginger
• 1/2 tsp freshly ground black pepper
• 2 tsp salt, or to taste
• 450 g canned crushed tomatoes (ripe and juicy)
• 1 tbsp tomato paste (to deepen the flavour)
• A few celery stalks, thinly sliced (no leaves)
• 50 g lentils (green or brown, your choice)
• 1–2 tbsp good-quality olive oil
• 1/2 tsp smen (aged Moroccan butter), optional
• 2 litres water
• 1 handful fine vermicelli

For the thickener (tadouira):

• 25 g all-purpose flour
• A little water, to whisk into a smooth, pourable slurry

How to Make Moroccan Ramadan Harira (Step-by-Step Method)

• Sauté the aromatic base
  • In a large Dutch oven, heat the olive oil.
  • Add the sliced onion, diced meat, celery, and parsley.
  • Cook gently until the onion turns translucent and the meat starts releasing its juices.
• Season and build flavour
  • Add turmeric, ground ginger, black pepper, and salt.
  • Pour in a small glass of water and simmer for a few minutes, so the meat is well coated and the aromas bloom.

• Add legumes and tomatoes
  • Stir in the lentils and soaked chickpeas (or save canned chickpeas for later).
  • Add crushed tomatoes, tomato paste, and smen (if using).
  • Pour in 2 litres of water and bring to a boil.
• Simmer until tender
  • Cover and cook over medium heat until the meat and chickpeas are very tender (if using dried chickpeas).

• Make the thickener (tadouira)
  • Whisk flour with a little water until smooth and lump-free.
  • Strain through a fine sieve if needed.
• Finish the soup
  • Once the lentils and meat are cooked, add the vermicelli and (if needed) the canned chickpeas.
  • Cook for a few minutes.
  • Slowly pour in the tadouira, stirring constantly to prevent sticking.
  • Adjust thickness to taste (more tadouira = thicker soup).
• Final touch
  • Simmer for 2–3 minutes over medium heat, stirring continuously.
  • Off the heat, stir in plenty of fresh chopped coriander (cilantro).

Result : A velvety, fragrant, comforting Moroccan harira, perfect for Ramadan iftar or warming up winter evenings.

Moroccan Harira Recipe Video

Want to see the texture and key steps in real time? This short video walks you through the method, from sautéing the aromatics to adding the tadouira for a perfectly velvety finish, so you can follow along with confidence.

Moroccan Harira: Regional Flavours Across the Country

Every family and every region in Morocco has its own version of harira. As you travel from east to west, you’ll find a soup that changes each time, shaped by local spices, vegetables, and traditions. Today, I’m sharing Harira Fassia, the famous soup from Fes.

At first, I was a little unsure about the amount of tomatoes, worried it might taste too sharp. But the vermicelli and the traditional thickener (tadouira) balance everything beautifully, creating a smooth, velvety harira with rich flavour.

In our home, my husband stays loyal to chorba frik for iftar, but he’s always happy to enjoy a bowl of harira at suhoor. The kids and I love switching things up with a different soup each night of Ramadan!

Key technique: lump-free tadouira

• Whisk the flour slurry cold first, then add in a thin stream to a gently simmering pot
• Stir nonstop; if it thickens too fast, loosen with a splash of hot water/broth
• Strain the slurry if you want a perfectly smooth finish

Troubleshooting Tips (Problem → Cause → Fix)

• Harira is too thick → too much tadouira / too much evaporation → add hot water or broth little by little, stirring, until the soup turns smooth and pourable again.
• Harira tastes too acidic → tomatoes + tomato paste are too strong → simmer longer, add a small amount of tadouira, then balance with salt and spices (ginger/turmeric).
• Vermicelli is overcooked → added too early → stir it in at the end, cook briefly, then turn off the heat and let it soften for 1-2 minutes.

Variations and substitutions

• Vegetarian: skip the meat, use vegetable stock, and increase lentils/chickpeas slightly
• Gluten-free: replace flour slurry with a cornstarch slurry (mix cold, add gradually)
• Different grains: swap vermicelli for rice (add at the end and adjust thickness)

What to Serve with Moroccan Harira (Best Pairings)

• Classic Ramadan sides: serve with dates and a glass of milk or mint tea for a comforting iftar start.
• Bread for dipping: Moroccan khobz, warm pita, or crusty bread to soak up the broth.
• Sweet balance: chebakia, sellou, or simple honey pastries complement the savoury spices.
• Light extras: lemon wedges, extra chopped coriander, and a drizzle of olive oil at the table.
• Make it a meal: add boiled eggs or small savoury pastries (briouats) on the side.

Other moroccan recipes to try

• Moroccan Eggplant Zaalouk
• Crispy Minced Lamb Samosas with Spring Roll Wrappers
• Chicken Tagine with Olives, Sun-Dried Tomatoes & Lemon Zest