The great restorative soup of Morocco. Harira is a dense, complex, tomato-based broth loaded with chickpeas, lentils, lamb, and a complexity of spices that includes cinnamon and ginger alongside the expected cumin and turmeric. Its defining textural characteristic comes from a final addition of Tadouira, a paste of flour and water whisked in during the last minutes of cooking that thickens the entire soup to a silky, almost chowder-like consistency. Traditionally consumed to break the Ramadan fast, it is a complete nutritional matrix in a single bowl.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
In a large heavy pot, combine the lamb cubes, diced onion, grated tomatoes, tomato passata, soaked chickpeas, ginger, turmeric, cinnamon, cumin, a large pinch of salt, and half the cilantro and parsley. Add enough water to cover by 3 inches. Bring to a .
Reduce heat and for 30 minutes , skimming any foam that rises. The chickpeas will begin to soften. Add the rinsed brown lentils and continue for another 20 minutes .
Make the Tadouira: in a small bowl, whisk the flour with half a cup of cold water until completely smooth with no lumps. This slurry is the key to the distinctive Harira texture.
Bring the soup to a vigorous . Slowly drizzle in the Tadouira paste while stirring constantly and continuously. Keep stirring and for 5 minutes until the soup visibly thickens and the floury taste cooks out completely.
The Finish. Remove from heat, add the remaining cilantro and parsley, and taste for salt. Ladle into bowls and pass a plate of lemon wedges alongside. Traditionally served with fresh dates and chebakia pastry during Ramadan.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
