How to Make Moroccan Harira Soup

To make Moroccan harira soup, you will need a selection of fresh and pantry ingredients. The main ingredients include tomatoes, onions, celery, lentils, and chickpeas. For the spices, you will need ground ginger, turmeric, cinnamon, and black pepper. Fresh herbs such as cilantro and parsley add a burst of flavor, while flour and water create a thickening agent known as tedouira. Lemon juice is often added at the end to brighten the flavors. These ingredients combine to create a rich and aromatic soup.

Start by preparing the vegetables. Finely chop the onions, celery, and tomatoes. If you are using canned chickpeas, drain and rinse them. Rinse the lentils under cold water and set aside. In a large pot, heat some olive oil over medium heat. Add the onions and celery and sauté until they are soft and translucent. This step forms the base of the soup and helps to build the flavors. Once the vegetables are ready, you can begin to add the other ingredients.

Add the chopped tomatoes to the pot and cook until they begin to break down. This will create a rich tomato base for the soup. Next, add the rinsed lentils and chickpeas, along with the ground ginger, turmeric, cinnamon, and black pepper. Stir the ingredients to coat them in the spices. Pour in enough water or broth to cover the ingredients and bring the soup to a boil. Reduce the heat and let the soup simmer for about 30 minutes, or until the lentils are tender.

Tedouira is a mixture of flour and water that is used to thicken harira soup. To make the tedouira, mix a few tablespoons of flour with water to form a smooth paste. Gradually add the tedouira to the simmering soup, stirring constantly to prevent lumps from forming. The soup will begin to thicken as the flour mixture is incorporated. This step gives the harira its characteristic texture and ensures that it is hearty and filling.

Once the soup has thickened, add the chopped cilantro and parsley. These fresh herbs add a burst of flavor and color to the harira. Let the soup simmer for another 10 minutes to allow the flavors to meld together. Just before serving, add a squeeze of lemon juice to brighten the flavors. The lemon juice adds a tangy contrast to the rich and spicy soup, enhancing its overall taste. Adjust the seasoning with salt and pepper to taste.

Harira soup is typically served with dates and chebakia (a sweet sesame cookie) during Ramadan, but it can be enjoyed at any time of the year. Ladle the soup into bowls and garnish with additional fresh herbs if desired. Serve the harira with a side of crusty bread or flatbread for a complete and satisfying meal. The rich and aromatic flavors of the soup make it a comforting and nourishing dish that is perfect for any occasion.