How-to guide
How to Make Harira Soup — The Ramadan Classic
Harira is the soup that breaks the fast across Morocco every evening of Ramadan, though it is eaten year-round too. It layers lentils, chickpeas and a tomato base thickened with fresh herbs, and its real signature is the tedouira — a flour-and-water slurry stirred in near the end that gives the soup its characteristic silky, slightly thickened body rather than a thin broth.
About 75 minutes
Step by step
- 1
Cook the base
In a large pot, soften chopped onion and celery in oil, then add small pieces of lamb or beef if using, browning lightly. Stir in ground ginger, turmeric, cinnamon, black pepper and a little tomato paste, cooking until fragrant.
- 2
Add tomatoes and pulses
Add grated or blended fresh tomatoes, drained chickpeas and rinsed brown lentils, along with plenty of chopped coriander and parsley. Pour in water or stock to cover generously and bring to a simmer.
- 3
Simmer until tender
Cover and simmer gently for 40-50 minutes, until the lentils have softened and the meat, if included, is tender. Skim any foam from the surface as it collects during the first ten minutes.
- 4
Add rice or vermicelli
Stir in a small handful of rice or broken vermicelli noodles about 15 minutes before serving, so it cooks through without turning to mush.
- 5
Make the tedouira
In a separate bowl, whisk plain flour with cold water until completely smooth, with no lumps, to make the tedouira thickener.
- 6
Thicken the soup
Pour the tedouira slowly into the simmering soup while stirring constantly, so it disperses evenly rather than clumping. Simmer for a further five minutes until the soup thickens slightly and turns glossy.
- 7
Finish with lemon
Taste for salt and pepper, then serve hot with a wedge of lemon on the side and, if you like, a few dates or chebakia alongside, in the traditional Ramadan style.
Common mistakes to avoid
- Pouring the tedouira in too fast, which makes it clump into lumps instead of thickening smoothly.
- Adding the rice or vermicelli too early, so it overcooks and turns the soup starchy and gluey.
- Skimping on fresh herbs — coriander and parsley are central to harira's flavour, not a garnish.
- Using canned tomatoes without balancing the acidity, which can make the soup taste sharp rather than rounded.
- Serving the soup thin — harira should have real body from the tedouira, not be a clear broth.
Tips from the kitchen
- Make the tedouira well ahead so it has time to go completely smooth before it goes into the pot.
- A squeeze of lemon at the table brightens the soup far more than adding it during cooking.
- Harira improves the next day once the flavours have had time to meld — it is an excellent make-ahead soup.
- For a vegetarian version, simply omit the meat and use vegetable stock; the lentils and chickpeas still give it plenty of body.
- Pair it with dates or <a href='/recipes'>chebakia</a> for the full Ramadan iftar experience.
Questions
What is tedouira in harira soup?
Tedouira is a smooth slurry of flour whisked with water, stirred into the soup near the end of cooking. It thickens the broth to a silky consistency without needing cream or eggs.
Is harira soup traditionally vegetarian?
It varies by household. Many versions include small pieces of lamb or beef, but a meatless version made with just lentils, chickpeas and tomatoes is equally traditional and common.
Why is harira eaten during Ramadan?
Its combination of protein-rich pulses, tomatoes and a thickened broth makes it a gently restorative way to break the day's fast, and it has become the standard iftar soup across the country.
Can I freeze harira soup?
Yes, though it is best to freeze it before adding the rice or vermicelli, as these can turn soft on reheating. Add fresh pasta or rice when you reheat the base.
Learn it hands-on in Marrakech
Reading is one thing; doing it beside a local host is another. Book a Marrakech cooking class, or explore the medina on a guided food tour.