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    You are in: Home / Recipes / Hajar's Own Harira -- the National Soup of Morocco Recipe
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    Hajar's Own Harira -- the National Soup of Morocco

    Hajar's Own Harira -- the National Soup of Morocco. Photo by Chef #maroccaine

    1/1 Photo of Hajar's Own Harira -- the National Soup of Morocco

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    1 hr

    3 hrs

    Hajar Elizabeth's Note:

    There are as many recipes for harira as there are people who eat it though there are essentials. The beans and lentils, cilantro (fresh leaf), tomato and pasta of some sort. This is my own recipe based on ingredients and flavors which I enjoyed from other hariras. Harira is eaten all year, not only at Ramadan though it would not be Ramadan without it! This soup along with others is used traditionally for breakfast at sunset. This would be a first course served with accompaniments and bread before moving on to heavier foods. Many break fast with milk and dates; a very old tradition and I doubt that they knew way back when that the combination of natural sugar and the milk protein were a near perfect combination. Some find this a bit too rough for the first thing in the stomach. While harira is the national soup of Morocco, history tells that this is not a Moroccan invention but an invention of the Maghreb of which Morocco is a part. This recipe may look truly daunting though it really isn't. In our house the first course on the table is always either harira, chorba, or one of my stews; usually chicken, dates, pistachios and fruit. Then after that settles we move on to a normal main course without the use of garlic as it is forbidden during Ramadan. Before bed we will usually have a pot of tea and a rice pudding, dessert couscous or just the tea. Shebakia, the very honey sweet special Ramadan sesame cookies are always here though we prefer to have them with coffee and not necessarily daily.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rinse and pick over fava beans if you can't get these then use dried broad/lima/butter beans and chickpeas. Soak overnight in water to cover. Quick soak method; place beans in large soup pot and add 2 litres hot water. Bring water to a rolling boil for 5 minutes. Turn off heat and soak beans for 1 1/2 to 2 hours. Squeeze each fava bean and chickpea between your thumb and first two fingers to remove skins. Set aside.
    2. 2
      In large soup pot over medium heat, cook the onions and meat (chicken can be used as well as beef or no meat at all though NEVER pork) stirring occasionally, until onions are soft and translucent.
    3. 3
      Add turmeric, ginger, paprika and 2 litres water. Cover and bring to rolling boil. Reduce heat to medium-low, add fava beans, chickpeas and cook, covered, until beans are tender. 1 to 1 1/2 hours depending on your beans.
    4. 4
      Finely chop together tomatoes, parsley and cilantro. Add this mixture along with the tomato paste, the lentils, pepper, juice of the lemon and drop in 1/2 of the squeezed lemon and salt to taste. Cover and cook until lentils are tender 20 to 25 minutes.
    5. 5
      Bring back to the boil and make a fairly thick slurry (flour and water) with the 1/2 cup of flour. Add this to the boiling soup stirring very briskly to avoid lumps. Boil one minute stirring constantly. Add nutmeg and caraway. Bring the soup to medium heat, you just want a nice slow bubbling.
    6. 6
      Add pasta (orzo or small soup pasta can be used as well though I always prefer vermicelli) and cook until soft. Taste and add salt to taste and adjust pepper. When soup is heated through, ladle harira into individual soup bowls. Serve immediately with lemon wedges, Moroccan flat bread ("My Rough Khoubz works well) or crusty french baguette. This soup should be velvety, not overly thick.
    7. 7
      Prep time does not include soaking the beans.
    8. 8
      NB: Harira is eaten all year, not only at Ramadan. In Morocco the nutmeg is ground to a powder which is darker and very pungent. If you cannot find or do your nutmeg this way, then I recommend that you purchase the freshest nutmeg that you can find.

    Browse Our Top Lentil Recipes

    Ratings & Reviews:

    • on March 19, 2010

      55

      Absolutely spectacular!! I have been wanting to make this and someone posted it on another site, but there is an error in it. That Chef has not corrected it. Imagine my luck when I found this recipe on my other FAVORITE site!! The soup is great....warm, inviting and flavorful. I am Morroccan food lover!! Thank you so much!!! Please submit more!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 13, 2005

      55

      The entire family loved the fabulous flavor! Real comfort food at it's best.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 04, 2012

      55

      i love harira i get it when we eat our breakfast in ramadan

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Hajar's Own Harira -- the National Soup of Morocco

    Serving Size: 1 (405 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 280.2
     
    Calories from Fat 63
    22%
    Total Fat 7.0 g
    10%
    Saturated Fat 1.5 g
    7%
    Cholesterol 12.0 mg
    4%
    Sodium 649.6 mg
    27%
    Total Carbohydrate 41.5 g
    13%
    Dietary Fiber 11.8 g
    47%
    Sugars 9.3 g
    37%
    Protein 15.5 g
    31%

    The following items or measurements are not included:

    vermicelli

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