{"id":132330,"date":"2026-01-17T15:12:43","date_gmt":"2026-01-17T15:12:43","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=132330"},"modified":"2026-01-17T15:12:46","modified_gmt":"2026-01-17T15:12:46","slug":"authentic-moroccan-harira-soup","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-authentic-moroccan-harira-soup.html","title":{"rendered":"Authentic Moroccan Harira Soup"},"content":{"rendered":"\n

A comforting Moroccan harira simmered with tomatoes, lentils, chickpeas and vermicelli, finished with a smooth flour slurry for a velvety texture.<\/p>\n\n\n\n

Perfect for Ramadan iftar <\/a>or chilly nights, and easy to batch-cook for busy weeknights.<\/p>\n\n\n\n

\"Bowl
Harira soup for Ramadan<\/figcaption><\/figure>\n\n\n\n

Authentic Moroccan Harira: an easy Ramadan soup with tadouira (thickener)<\/h2>\n\n\n\n

Harira is Morocco\u2019s iconic lamb-and-legume soup, both comforting and nourishing.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

It\u2019s a staple on the Ramadan table, yet just as welcome on a cold winter evening when you want something hearty and restorative.<\/p>\n\n\n\n

I still remember my first harira, made during a YouTube creators\u2019 challenge, one of those shared cooking moments that stays with you.<\/p>\n\n\n\n

This version isn\u2019t exactly like my mother\u2019s, who preferred a vegetable-rich hrira that turned naturally velvety without any thickener.<\/p>\n\n\n\n

Here, I\u2019m sharing a more traditional take, finished with tadouira<\/strong>, a simple flour-and-water slurry that gives the soup an irresistibly silky texture and helps soften the tomatoes\u2019 acidity.<\/p>\n\n\n\n

You\u2019ll also love how well it keeps for leftovers.<\/p>\n\n\n\n

\"Bowl
harira<\/figcaption><\/figure>\n\n\n\n

Moroccan Harira Ingredients (Traditional Recipe with Chickpeas, Lentils & Tadouira)<\/h2>\n\n\n\n
    \n
  • 150 g diced meat<\/strong> (lamb, beef, or veal), cut into small cubes for tenderness<\/li>\n\n\n\n
  • 1 medium onion<\/strong>, finely sliced<\/li>\n\n\n\n
  • 1 small bunch fresh parsley<\/strong>, finely chopped<\/li>\n\n\n\n
  • 1 bunch fresh coriander (cilantro)<\/strong>, finely chopped<\/li>\n\n\n\n
  • 100 g chickpeas<\/strong>, canned and peeled (for a lighter texture)<\/li>\n\n\n\n
  • 1\/2 tsp ground turmeric<\/strong><\/li>\n\n\n\n
  • 1\/2 tsp ground ginger<\/strong><\/li>\n\n\n\n
  • 1\/2 tsp freshly ground black pepper<\/strong><\/li>\n\n\n\n
  • 2 tsp salt<\/strong>, or to taste<\/li>\n\n\n\n
  • 450 g canned crushed tomatoes<\/strong> (ripe and juicy)<\/li>\n\n\n\n
  • 1 tbsp tomato paste<\/strong> (to deepen the flavour)<\/li>\n\n\n\n
  • A few celery stalks<\/strong>, thinly sliced (no leaves)<\/li>\n\n\n\n
  • 50 g lentils<\/strong> (green or brown, your choice)<\/li>\n\n\n\n
  • 1\u20132 tbsp good-quality olive oil<\/strong><\/li>\n\n\n\n
  • 1\/2 tsp smen<\/strong> (aged Moroccan butter), optional<\/li>\n\n\n\n
  • 2 litres water<\/strong><\/li>\n\n\n\n
  • 1 handful fine vermicelli<\/strong><\/li>\n<\/ul>\n\n\n\n

    For the thickener (tadouira):<\/strong><\/p>\n\n\n\n

      \n
    • 25 g all-purpose flour<\/strong><\/li>\n\n\n\n
    • A little water<\/strong>, to whisk into a smooth, pourable slurry<\/li>\n<\/ul>\n\n\n\n
      \"Bowl
      harira for Ramadan<\/figcaption><\/figure>\n\n\n\n

      How to Make Moroccan Ramadan Harira (Step-by-Step Method)<\/h2>\n\n\n\n
        \n
      • Saut\u00e9 the aromatic base<\/strong>\n
          \n
        • In a large Dutch oven, heat the olive oil<\/strong>.<\/li>\n\n\n\n
        • Add the sliced onion<\/strong>, diced meat<\/strong>, celery<\/strong>, and parsley<\/strong>.<\/li>\n\n\n\n
        • Cook gently until the onion turns translucent<\/strong> and the meat starts releasing its juices.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
        • Season and build flavour<\/strong>\n
            \n
          • Add turmeric, ground ginger, black pepper<\/strong>, and salt<\/strong>.<\/li>\n\n\n\n
          • Pour in a small glass of water and simmer for a few minutes, so the meat is well coated and the aromas bloom.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n
            \"spices<\/figure>\n\n\n\n
              \n
            • Add legumes and tomatoes<\/strong>\n
                \n
              • Stir in the lentils<\/strong> and soaked chickpeas<\/strong> (or save canned chickpeas<\/strong> for later).<\/li>\n\n\n\n
              • Add crushed tomatoes<\/strong>, tomato paste<\/strong>, and smen<\/strong> (if using).<\/li>\n\n\n\n
              • Pour in 2 litres of water<\/strong> and bring to a boil.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
              • Simmer until tender<\/strong>\n
                  \n
                • Cover and cook over medium heat until the meat and chickpeas are very tender<\/strong> (if using dried chickpeas).<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n
                  \"thickener<\/figure>\n\n\n\n
                    \n
                  • Make the thickener (tadouira)<\/strong>\n
                      \n
                    • Whisk flour<\/strong> with a little water<\/strong> until smooth and lump-free.<\/li>\n\n\n\n
                    • Strain through a fine sieve if needed.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
                    • Finish the soup<\/strong>\n
                        \n
                      • Once the lentils and meat are cooked, add the vermicelli<\/strong> and (if needed) the canned chickpeas<\/strong>.<\/li>\n\n\n\n
                      • Cook for a few minutes.<\/li>\n\n\n\n
                      • Slowly pour in the tadouira<\/strong>, stirring constantly to prevent sticking.<\/li>\n\n\n\n
                      • Adjust thickness to taste (more tadouira = thicker soup).<\/li>\n<\/ul>\n<\/li>\n\n\n\n
                      • Final touch<\/strong>\n
                          \n
                        • Simmer for 2\u20133 minutes<\/strong> over medium heat, stirring continuously.<\/li>\n\n\n\n
                        • Off the heat, stir in plenty of fresh chopped coriander (cilantro)<\/strong>.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n

                          Result<\/strong> : A velvety, fragrant, comforting<\/strong> Moroccan harira, perfect for Ramadan iftar<\/strong> or warming up winter evenings.<\/p>\n\n\n\n

                            <\/ul>\n\n\n\n
                            \"Bowl<\/figure>\n\n\n\n

                            Moroccan Harira Recipe Video<\/h3>\n\n\n\n

                            Want to see the texture and key steps in real time? This short video walks you through the method, from saut\u00e9ing the aromatics to adding the tadouira<\/strong> for a perfectly velvety finish, so you can follow along with confidence.<\/p>\n\n\n\n