Moroccan harira soup

    2 hours 45 minutes

    This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Before serving, season with salt, pepper, mint leaves and cinnamon to taste.

    140 people made this

    Serves: 6 

    • 500g lamb meat, diced
    • 1 teaspoon ground turmeric
    • 1½ teaspoons ground black pepper
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground cayenne pepper
    • 2 tablespoons butter or oil
    • ¾ cup chopped celery
    • 1 onion, chopped
    • 1 red onion, chopped
    • ½ cup chopped fresh coriander
    • 1 large tin (800g) diced tomatoes
    • 7 cups water
    • ¾ cup (155g) dried green lentils
    • 1 tin (400g) chick peas, drained
    • 125g vermicelli pasta
    • 2 eggs, beaten
    • 1 lemon, juiced

    Preparation:15min  ›  Cook:2hours30min  ›  Ready in:2hours45min 

    1. Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion and coriander into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
    2. Pour tomato juice, 7 cups water and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
    3. About 10 minutes before serving turn the heat to medium-high, place chickpeas and pasta into the soup, let cook about 10 minutes until noodles are al dente. Stir in lemon and eggs, let eggs cook 1 minute.
    4. Season with salt, pepper, mint leaves and cinnamon to taste before serving if desired.

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    Reviews in English (107)


    I can attest that this recipe is authentic!! I have had many a night to break the fast during Ramadan. It reminds me of my home in Khemisset, Morocco. I am sad to say that I need to come to the web to learn to cook foods from my country because I was rasied in this country. Yet this truly is an authentic recipe, and I recommend it to all.  -  05 Jul 2000  (Review from Allrecipes USA and Canada)


    Very different soup! Next time I would add some salt along with the other ingredients in Step 1. It definitely needed some salt, and adding salt after the fact didn't seem to help. My husband complained of a "vinegar" taste, which we attributed to the juice of a whole lemon. Perhaps only 1/2 of a lemon should be used. The taste of the lamb is very distinctive, so if you don't like lamb, perhaps you could substitute pork or beef.  -  08 Dec 2001  (Review from Allrecipes USA and Canada)


    Thanks so much for the recipe. My husband is Moroccan and loved it. It felt it had a truly authentic taste, but was missing salt in STEP 1. I was adding so many ingredients, it didn't even hit me until he said it was saltless. Easy fix- we just added at the table. I didn't add the lemon, since I thought that would make it taste funny...other than that. This is an excellent way for an American woman like myself to give my husband some good ole' home cooking!  -  14 Sep 2007  (Review from Allrecipes USA and Canada)