Harira

Name: Harira
Yield: 4 servings
Cuisine: Algerian
Ingredients: 250g lamb or beef, cut into small cubes; 400g canned or fresh tomatoes, blended; 200g cooked chickpeas; 150g green or brown lentils, rinsed; 1 large onion, finely chopped; Large bunch of fresh coriander, chopped; Large bunch of fresh flat-leaf parsley, chopped; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon turmeric; 1 tablespoon tomato paste; 3 tablespoons plain flour mixed with 100ml cold water (for thickening)

حريرة/ha-REE-ra/

About this dish

Harira is a hearty, tomato-based Moroccan and Algerian soup made with lentils, chickpeas, and lamb or beef, thickened with a flour-and-water mixture and fragrant with warm spices and fresh herbs. It is deeply associated with Ramadan, traditionally served at iftar to break the daily fast, though it is enjoyed throughout the year as a nourishing everyday meal.

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Ingredients

🥩250g lamb or beef, cut into small cubes

🍅400g canned or fresh tomatoes, blended

🫘200g cooked chickpeas

🌾150g green or brown lentils, rinsed

🧅1 large onion, finely chopped

🌿Large bunch of fresh coriander, chopped

🌿Large bunch of fresh flat-leaf parsley, chopped

🫚2 tablespoons olive oil

🧄3 cloves garlic, minced

🫙1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon turmeric

🌶️1 tablespoon tomato paste

🥣3 tablespoons plain flour mixed with 100ml cold water (for thickening)

Method

Serves 4

Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and garlic and cook gently for 5–7 minutes until softened and translucent.

Add the meat pieces and cook, stirring occasionally, until lightly browned on all sides, about 5 minutes.

Stir in the ground cinnamon, ginger, and turmeric, along with the tomato paste, and cook for 1–2 minutes to toast the spices.

Add the blended tomatoes, rinsed lentils, and enough water to cover generously (approximately 1.5 litres). Bring to a boil, then reduce heat, cover, and simmer for 25 minutes.

Add the cooked chickpeas and half of the chopped coriander and parsley. Continue to simmer for a further 15 minutes, until the lentils are completely tender.

Gradually pour in the flour-and-water mixture while stirring continuously to avoid lumps. Simmer for another 10–15 minutes, stirring regularly, until the soup thickens to a velvety consistency.

Taste and adjust seasoning with salt and pepper. Add the remaining fresh herbs and stir through.

Serve hot in deep bowls, ideally with crusty bread or a wedge of lemon on the side.

✓ What Makes it Authentic

Harira is a staple of North African cuisine, particularly well known across Algeria and Morocco, where it holds strong cultural significance during Ramadan. The soup varies from family to family and region to region, with differences in the type of meat used, the ratio of legumes, and the blend of spices, making it very much a home-cooked tradition rather than a dish with a single fixed recipe. It is commonly served alongside dates, honey-soaked chebakia pastries, or crusty bread.

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