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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the olive oil in a large pot. Add the meat and onion. Cook for 5 minutes until the onion is softened.
Add the tomatoes, tomato paste, celery, cilantro, parsley, chickpeas, lentils, ginger, turmeric, cinnamon, black pepper, and salt.
Pour in the water and bring to a boil.
Reduce heat and simmer for 60–75 minutes until the chickpeas and lentils are tender.
Mix the flour and water until completely smooth.
Slowly pour the flour mixture into the soup while stirring continuously.
Add the vermicelli and cook for another 10 minutes until the soup becomes thick and velvety.
Serve hot with dates, lemon wedges, chebakia, or Moroccan bread.
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For a vegetarian version, omit the meat and use vegetable broth instead of water.
Can I use canned chickpeas?
Yes, you can use canned chickpeas. Just reduce the simmering time as they are already cooked.
What can I use instead of vermicelli noodles?
You can substitute vermicelli with any small pasta like orzo or broken spaghetti.
How can I make the soup spicier?
Add a pinch of cayenne pepper or a chopped chili for extra heat.
Can I freeze Harira?
Yes, Harira can be frozen. Allow it to cool completely before transferring to airtight containers.
What is Tedouira?
Tedouira is a flour and water mixture used to thicken Harira, giving it a silky texture.
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