Moroccan Harira - a Favourite in Algeria

Recipe by Um Safia
READY IN: 1hr 50mins
YIELD: 6 bowls




  • In a medium sized bowl, pour 1 cup of water, the lemon juice and the flour. Set aside.
  • Also put 1 garlic clove and 1/4 of the corriander to one side until the end of cooking.
  • Take a heavy bottomed pan or pressure cooker and place the meat (if using small pieces or boneless meat, it's best to secure them in a muslin cloth bag), add the vegetables and remaining corriander roughly chopped.
  • Fry those ingredients with a little oil, 1 tsp of ras el hanout for a couple of minutes then pour on the water and leave to simmer, covered for 1 and a 1/2 hours or around 45 minutes in a pressure cooker. (or until meat and vegetables are tender) Add salt & pepper to taste.
  • Remove the meat and set aside. Remove any traces of bones, gristle etc.
  • Liquidise the remaining vegetables and push through sieve when finished, take another cup of freshly boiled water and pour over sieve to get any last traces!
  • Put everything back in the pan and on low heat (just enough to reach a slow boil) You may wish to add a little more water or stock at this stage.
  • When the harira reaches the boil, lower heat a little & add the flour mixture prepared in step 1. Add a few tbsp of the harira to the flour mix first. Remember to add gradually and stir continuously to avoid lumps.
  • Turn heat to low and finely chopped coriander (last 1/4), final garlic clove minced & 2 tsp of ras el hanout. Allow the harira to heat through again so garlic is not raw.
  • Sprinkle more coriander on top if desired and serve with fresh bread.