Everyday Kitchen

Moroccan/North African · Soups

Harira

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan · High-protein

Harira is a Moroccan/North African dish. Whisk flour with cold water before adding it to hot soup.

Prep
25 min
Cook
55 min
Total
80 min
Servings
6
Difficulty
Easy
Cuisine
Moroccan/North African
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Harira. The photograph includes pastries and accompaniments not included in this soup recipe.
The photograph includes pastries and accompaniments not included in this soup recipe. Representative photograph of Harira. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Soup

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Base · About 8 min

  1. Cook 30 ml olive oil, 150 g onion, chopped, 100 g celery, chopped, 600 g crushed tomatoes, 1 tsp ginger, 1 tsp cinnamon, 1 tsp turmeric in its oil 8 minutes.

Soup · About 35 min

  1. Add 200 g lentils, 400 g cooked chickpeas, 1600 ml vegetable stock; simmer 35 minutes until lentils are tender.

    Check: Look for this result: lentils are tender.

Finish · About 10 min

  1. Mix flour and water from 60 g vermicelli, 30 g plain flour, 100 ml cold water, 30 g coriander, 30 ml lemon juice and stir in with vermicelli. Simmer 7–10 minutes, stirring; add coriander and lemon.

Tips

  • Whisk flour with cold water before adding it to hot soup.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use rice instead of vermicelli, adding it earlier.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Harira one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Harira?

Whisk flour with cold water before adding it to hot soup.

What can I substitute in Harira?

Use rice instead of vermicelli, adding it earlier.

Can I prepare Harira ahead?

Prepare the measured ingredients for Harira one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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