In brief
- Harira: a Moroccan soup of tomato, chickpeas, lentils and fresh herbs
- Origin: Morocco, from Fez to Marrakech
- Essential ingredients: tomato, chickpeas, lentils, coriander and parsley, flour slurry (tedouira)
- It opens the meal that breaks the fast every evening of Ramadan
Origins and cultural history of harira
Harira is the Ramadan soup of Morocco. Its name comes from the Arabic harir, silk, for its velvety texture: at the end of cooking it is thickened with flour mixed into water, the tedouira. It is made all over the kingdom, from Fez to Marrakech by way of Casablanca, and it opens the meal that breaks the fast every evening.
For the Moroccan diaspora in France, Belgium and Switzerland, harira tastes of home and family meals. Every family has its own recipe, more or less tomato, more or less spice. It is served with dates and chebakia, fried pastries coated in honey and sesame.
What are the essential ingredients of harira?
Harira brings together pulses, tomato and plenty of fresh herbs. The spices and the tomato paste can be found in African and Caribbean online grocery stores, including NKOSI.
- Chickpeas, soaked the day before, and lentils
- Tomato, crushed and as paste
- A little beef or lamb
- Celery, coriander and fresh parsley
- Ground ginger, turmeric, pepper and a pinch of saffron
- Vermicelli, added at the end of cooking
- Tedouira, flour mixed into water
What you should know about harira
Harira is a velvety soup, red with tomato, with chickpeas, lentils, a little meat, celery and fresh herbs. It is served piping hot at iftar, when the fast is broken, with dates, chebakia, Moroccan bread to mop it up and a lemon wedge.
Frequently asked questions about harira
Can harira be made the day before?
Yes, it is even better the next day. It also freezes for up to 2 months, before the vermicelli go in: thaw it slowly in the fridge, reheat it gently and add freshly cooked vermicelli just before serving.
How do you make a vegetarian harira?
Leave out the meat, double the pulses and replace the water with a well-seasoned vegetable stock. A drizzle of argan oil at serving time gives it a Moroccan touch.
Where can I find the ingredients for harira?
On nkosiagro.com you will find the ground ginger, turmeric and double tomato paste used in the recipe. Chickpeas, lentils, saffron, meat and fresh herbs are bought separately.
