Moroccan · Soup
Lamb and Lentil Harira Soup
A meaty, celebratory take on harira — chunks of lamb browned then simmered with lentils, chickpeas and a deep tomato base perfumed with saffron, ginger and cinnamon, finished with the classic egg-and-flour tadouira for that signature velvety body. This is the bowl that breaks the fast at big family tables.
- Prep
- 30 min
- Cook
- 90 min
- Total
- 120 min
- Serves
- 6
- Level
- Advanced
Ingredients
- 300 g lamb shoulder, in small cubes
- 150 g brown lentils and 150 g cooked chickpeas
- 500 g tomatoes, grated, plus 2 tbsp tomato purée
- 2 onions, finely chopped, and 2 celery sticks with leaves
- Large bunch coriander and parsley, chopped
- 1 tsp ginger, 1/2 tsp cinnamon, generous pinch saffron, black pepper
- 3 tbsp flour whisked into 250 ml cold water (tadouira)
- A handful of broken vermicelli
- 4 tbsp olive oil or smen, salt, lemon and dates to serve
Method
- 1
Brown the lamb
Brown the lamb in the oil, then add onion and celery and soften. Stir in ginger, cinnamon, pepper and the saffron soaked in warm water.
- 2
Build and braise
Add the grated tomato and purée, cook 8 minutes, then add the lentils and 2 litres water. Simmer 50 minutes until the lamb is tender.
- 3
Add chickpeas and herbs
Add the chickpeas and most of the herbs and simmer 10 minutes more.
- 4
Thicken with tadouira
Whisk the flour-water again and stream it in slowly, stirring constantly, so it thickens the soup to a velvety, just-pourable body without lumps. Simmer 10 minutes.
- 5
Vermicelli and finish
Add the vermicelli and cook 5 minutes until soft. Adjust salt, stir in the last herbs, and serve with lemon, dates and chebakia.
Chef's tips
- Stream the tadouira in slowly while stirring in one direction — dumping it causes lumps.
- Harira improves overnight; the flavours deepen and it is often better the next day.
- Keep it pourable — it thickens as it sits, so loosen with hot water before serving leftovers.
Frequently asked questions
What is tadouira?
It is the flour-and-water (sometimes with tomato or egg) slurry streamed in at the end to give harira its signature velvety, slightly thick body.
Can I skip the meat?
Yes — a vegetarian harira relies on the lentils, chickpeas and tadouira for body and is very common, especially outside Ramadan feasts.