Harira

Harira is Morocco’s iconic lamb and legume soup, traditionally served to break the Ramadan fast. This version builds its base from browned lamb with saffron and paprika, then simmers for over 2 hours with soaked chickpeas, dried broad beans, and soup bones until the broth is rich and deeply flavored.

The flour-water paste soaked overnight is the traditional thickener. Mixed into the blended tomato, parsley, and coriander puree that goes in during the last 20 minutes, it gives harira its signature velvety body that’s thicker than broth but lighter than a stew.

Vermicelli added at the end cooks directly in the soup, absorbing flavor and adding starch that ties everything together. A squeeze of fresh lemon juice right before serving brightens the whole bowl.

Chef Tips

• Soak the chickpeas overnight and pop off the skins before adding them to the pot. Skinless chickpeas cook more evenly and give the soup a smoother texture.
• The flour-water paste must be soaked overnight. If you forgot, dissolve a teaspoon of yeast in warm water as a substitute. The fermentation adds a similar tangy depth.
• Blend the tomatoes, parsley, and coriander with water before adding to the pot. This puree should be smooth so it integrates seamlessly into the velvety broth.
• The finished soup should coat a spoon. Too thin? Stir in more flour paste. Too thick? Add water until it feels right.

Variations

• Substitute lentils for the chickpeas for a faster-cooking version.
• Use chicken instead of lamb for a lighter, more delicate harira.
• Replace vermicelli with rice for a heartier, starchier bowl.