Harira (Moroccan Soup)

Najat

Photo by Najat

Warm, nourishing, and full of rich Moroccan flavors—this version of harira is a comforting bowl of tradition. Harira is one of Morocco’s most iconic soups, often enjoyed during Ramadan but beloved all year round. What makes this dish so special is how it changes from region to region. From the lush north to the arid south, every family has their own way of making it, often based on what’s available—seasonal vegetables, local herbs, or even the type of meat at hand.

In this homemade harira recipe, we blend fresh tomatoes, carrots, sweet potatoes, and a mix of spices like ras el hanout and cumin. This version uses blended vegetables for a smooth, hearty base and flour to thicken the soup. You’ll also find tender chickpeas, green lentils, and a final touch of pearl couscous—just the way many Moroccan grandmothers make it when they’re cooking with love and what’s on hand.

Whether you’re craving something warm and filling or exploring Moroccan cuisine, this recipe brings the flavors of Morocco straight to your kitchen. It’s perfect for meal prep, family dinners, or freezing for later!

12 Portions

Medium

Ingredients

Portions

12

olive oil

125 g ground beef, beef

125 g beef, beef

1000 ml water, 1 liter

100 g white onion, 1 onion

125 g carrots, 2 carrots

150 g tomatoes, 2 tomatoes

75 g celery, krafes

60 g fresh coriander, cilantro

400 g peeled tomatoes, 1 can

tomato paste

500 ml water

80 g flour, 2.5 tbsp, all-purpose flour

1500 ml water, 1,5 liter, hot water

salt

14 g ras el hanout, 1.5 tbsp

3 g cumin powder, 1 tsp

1 saffron, 1 portion

1 g black pepper, half tsp

62 g packet vegetable soup, 1 tbsp

1 beef stock cube

chickpeas

40 g green lentils

pearl couscous

Instructions

2

Heat the olive oil in a pan and add the ground beef, meat pieces, and salt. Cook for 5 to 7 minutes.

3

Pour 500 ml of water into a blender and add the carrots and onion. Blend until mixed, not too fine. Add this mixture to the pan.

4

Pour another 500 ml of water into the blender and add the tomatoes, tomato sauce, coriander, and celery. Again, blend until roughly mixed and add this to the pan.

5

Add the tomato paste, ras el hanout, cumin, and black pepper.

6

Pour warm water (500 ml) into the blender and add the flour. Blend into a smooth mixture and add it to the pan.

7

Add 1.5 liters of water and bring to a boil over high heat.

8

Once it starts to bubble, lower the heat and add the chickpeas and lentils, then turn the heat back to high.

9

When it starts bubbling again, add the vegetable soup and beef stock cube. Use a whisk to stir the soup well. Cook over high heat for about 10 minutes, then reduce the heat. Partially cover the pan with a lid and let it simmer for about 60 to 70 minutes (don’t forget to stir every 15 minutes).