Name: Harira (حريرة)
Prep time: 25 min
Cook time: 1 h 35 min
Total time: 2 h
Yield: 6 to 8 servings
Cuisine: Moroccan
Ingredients: 200g dried chickpeas, soaked overnight and peeled if you have patience, or 400g cooked chickpeas; 250g lamb or beef shoulder, cut into small pieces, optional; 2 tbsp olive oil; 1 large onion, grated; 2 celery stalks with leaves, finely chopped; 1 small bunch fresh coriander, finely chopped; 1 small bunch flat-leaf parsley, finely chopped; 600g ripe tomatoes, grated, or 500ml passata; 2 tbsp tomato paste; 100g brown or green lentils, rinsed; 1 tsp ground ginger; 1 tsp ground turmeric; 1 tsp freshly ground black pepper; 1/2 tsp ground cinnamon; 1 good pinch saffron threads, bloomed in 2 tbsp warm water, optional; 1.5 tsp sea salt, plus more to taste; 2 liters water or light meat broth; 50g fine vermicelli, broken, or 40g short-grain rice; 40g plain flour; 180ml water, for the tedouira; 1 egg, beaten, optional; Lemon wedges, for serving; Dates, for serving

Question 1

What is tedouira in Moroccan harira soup?

Accepted Answer

Tedouira is the flour and water mixture that gives Moroccan harira soup its glossy, lightly thickened broth. Whisk 40g plain flour with 180ml water until smooth, sieve out any lumps, then pour it in slowly while stirring so the broth thickens without turning pasty.

Question 2

Can I make harira without meat?

Accepted Answer

Yes, Moroccan harira works well without lamb or beef shoulder. Use 2 liters water or light vegetable broth, then keep the chickpeas, lentils, grated tomato, tomato paste, celery, coriander, parsley, ginger, turmeric, pepper, cinnamon, and optional saffron for the soup's full body and spice.

Question 3

When should I add cooked chickpeas to harira?

Accepted Answer

Add 400g cooked chickpeas after the lentils have simmered for 35 minutes. Cooked chickpeas are already tender, so adding them later keeps them intact while the lentils, tomato broth, herbs, and spices continue building the Moroccan harira soup base.

Question 4

How do I keep harira from getting lumpy or pasty?

Accepted Answer

Keep harira smooth by whisking the flour and water tedouira until completely lump-free, passing it through a small sieve, and pouring it slowly into the pot while stirring. Simmer gently for 10 to 15 minutes so the flour cooks and the broth turns glossy, not heavy.

Question 5

Can I make harira ahead of time?

Accepted Answer

Make Moroccan harira one day ahead before adding the vermicelli and tedouira. Refrigerate the tomato, chickpea, lentil, herb, and spice base, then reheat it and finish with the broken vermicelli or rice and flour mixture so the broth stays fresh and lightly bound.

Question 6

What should I serve with harira?

Accepted Answer

Serve Moroccan harira hot with lemon wedges, dates, and khobz. The lemon brightens the rust-red tomato broth, the dates match the Ramadan table tradition, and Moroccan bread helps scoop the chickpeas, lentils, herbs, vermicelli, and glossy tedouira-thickened soup.

Culinary Explorer

Harira (حريرة)

Ingredients

dried chickpeas

lamb or beef shoulder (optional)

olive oil

Where cooking meets culture.

Ingredient	Quantity
dried chickpeassoaked overnight and peeled if you have patience, or use 400g cooked chickpeas	200g
lamb or beef shoulder (optional)cut into small pieces	250g
olive oil	2 tbsp