I grew up in Morocco eating the Harira soup pretty regularly. Like most Moroccan families, the Harira – a zesty tomato soup with chickpeas and lentils – was a staple in our weekly menu.
The traditional Harira is seasoned to delight with tangy sparks of ginger, pepper, and plenty of fresh herbs. It is known to be served particularly during Ramadan when it is time to break the fast. It’s likely to be accompanied by Chebakia and other traditional dishes. Ramadan means making a big batch of this soup for the whole family and something is a miss if the soup is not on the table.
Harira ranks high on everyone’s list of favorite Moroccan recipes. Harira means silk in Arabic, referring to the soup’s fine texture, thickened with eggs or a tedouira of flour and water. Yeast might be used, and if so, it will ferment for a few days. My tip for the tedouira is to blend the flour and water ahead of time to ensure it is lump-free when adding it to thicken the soup. I will detail the steps in the recipe below.
This divine soup is well known to locals as it is offered both at home and in restaurants. It is also a top choice of street food. When homemade, it may vary according to how the chef flavors the stock and if meat such as beef, lamb, or chicken is the main ingredient. There is also a vegetarian version. The fresh herbs: cilantro, parsley, celery, and onion, and the spices will amaze your palate, no doubt.
The most used filler in Morocco for the Harira is broken vermicelli. Some regions in Morocco use a type of preserved butter, called smen, but it is an optional ingredient. I rarely use it as I can’t find it where I live, but my Harira soup still smells and taste delicious!
To serve your Harira soup like Moroccans, accompany it with a side of dates, Batbout pancakes, or Chebkia pastry.