Moroccan Harira

    Moroccan Harira


    146 people made this

    About this recipe: This hearty soup is a traditional dish that Moroccans use, to break the fast every night of Ramadan. It's a hearty soup with lamb, lentils, chick peas and pasta, which is spiced with cinnamon, turmeric and ginger.

    Serves: 6 

    • 450g diced lamb
    • 1 teaspoon ground turmeric
    • 1 1/2 teaspoons ground black pepper
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground cayenne pepper
    • 2 tablespoons margarine
    • 90g celery, chopped
    • 1 onion, chopped
    • 1 red onion, chopped
    • 1 (25g) pack fresh coriander, chopped
    • 2 (400g) tins chopped tomatoes
    • 1.7 litre water
    • 145g green lentils
    • 1 (410g) tin chick peas, rinsed, drained
    • 115g spaghetti
    • 2 eggs, beaten
    • 1 lemon, juiced

    Prep:15min  ›  Cook:2hr30min  ›  Ready in:2hr45min 

    1. Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion and coriander into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
    2. Pour tomato juice, 1.7 litre water and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
    3. About 10 minutes before serving turn the heat to medium-high, place chick peas and spaghetti into the soup, let cook about 10 minutes (until spaghetti are al dente). Stir in lemon and eggs, let eggs cook 1 minute.

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    Reviews (2)


    beautiful soup, very authentic. copied it exactly except: (1) i blended onion/parsley/coriander/celery together and (2) added beef stock cube with water. i did add more water at end as soup was very thick and not too sure if lemon was needed at the end cos it took away from spices! - 18 Aug 2010


    Really enjoyed, but agree with first review re it was very very thick. We enjoyed it as a meal may try more liquid next time. - 12 Mar 2016

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