The original Moroccan Harira soup recipe: How to make Harira professionally, as if you were in Morocco. Learn Moroccan cooking.
Author: Fahad Shakunda
Harira recipe with instructions and ingredients for Harira soup
Category: Al-Moroccan cuisine
Last update: January 2026
Introduction to the queen of Moroccan soups
Al-Harira al-Maghribiya is not just a list of soups, but a cultural phenomenon. For a long time, this masterpiece of the appetite, made from tomatoes, is the first taste of the Maghreb table. Despite their fame as iftar during the holy month of Ramadan, their rich flavors and high nutritional value make them an essential meal for food lovers and those who care about their health.
In this comprehensive guide, Fahad Shakunda reveals about the "new method" of preparing velvety and aromatic harirah, combining the flavor of fresh tomatoes with the texture of lentils and rich hummus. If you are looking for authentic Moroccan taste in your kitchen, you are in the right place.
Food treasure: Why is Harira considered a miraculous food?
Detailed table of nutritional value
Nutrient Source Benefit Plant Protein Lentils & Chickpeas Muscle repair & satiety Lycopene Fresh Tomatoes Powerful antioxidant Vitamin C Fresh Cilantro & Lemon Immune system support Fiber Legumes & Celery Digestive health
Ingredients: Symphony of Al-Soriya spices
To prepare a special recipe, you must focus on the quality of the ingredients. Recruiting fresh and organic products is the taste of FoodPad1 Al Farid.
Ingredients: Symphony of Al-Soriya spices
To prepare a special recipe, you must focus on the quality of the ingredients. Recruiting fresh and organic products is the taste of FoodPad1 Al Farid.
1. Base of legumes
Hummus (single cup): soaked overnight and peeled to obtain a smooth texture.
Green lentils (half a cup): adds an earthy flavor and thickens the soup naturally.
2. Fresh aromatic spices
Celery: Finely chopped stalks and leaves.
Parsley and cilantro: a large package of fresh minced meat. The ratio is 1:1.
Onion: a large red onion, grated, added to the broth.
3. Summary of tomatoes
Fresh tomatoes (per kilogram): crushed and strained to remove seeds.
Tomato paste (a large spoonful): Adds a dark red color and a spicy flavor.
4. Mixture of spices (Sir Fahd)
A large spoonful of ginger (the most important spice in al-Harira).
A teaspoon of turmeric (color and anti-inflammatory properties).
A small spoonful of cinnamon (to add a distinctive Moroccan flavor).
Salt and black pepper as desired.
Seman: a teaspoon of Moroccan Seman (adds a rich fermented flavor).
New cooking method step by step
The first step: the essence of flavor
Start with meat (cubes of mutton or beef), roasted basil, hummus, and lentils in a large quantity. Add spices and a little olive oil. Stir the ingredients for 5-7 minutes. This process preserves the juice of the meat and the seasoning of the spices, especially the aromatic oils.
The second step: Cooking on low heat
Add minced celery and half the amount of parsley and coriander. Pour 2.5 liters of water. If you are using a pressure cooker, close it tightly for 40 minutes. But if you are using a normal amount, leave it on a low flame for approximately 75 minutes until the hummus is very soft.
The third step: soaking the tomatoes
Once the meat is cooked, add al-Tazaj tomato paste. Boil for another 15 minutes. At this stage, add a handful of min al-Shaariyya or broken rice. It adds a rich consistency to al-Hasa and makes it more satisfying.
Step 4: "Al-Tadwirah" (The Expert's Touch)
This is the most important step in preparing al-Harira soup. In order to obtain a smooth and shiny consistency, it is necessary to prepare intensively:
Mix 120 grams of flour with 300 ml of water until the morning.
This is a slow mixture in al-Qadr al-Maghli with al-Khafq al-Mughli.
Atraki al-Qadr on low heat for 20 minutes. You will notice that al-Hasa turns from liquid to rich and smooth consistency.
Step 5: The final touch
Five minutes before extinguishing the fire, add fresh cilantro and fresh lemon juice. It adds a refreshing flavor. For more, I will add an egg and add it to Al-Hasa in the end.
Frequently asked questions
Is Harira free of gluten?
The use of condensed wheat flour for traditional silk. And the preparations are gluten-free, replacing the flour mixture with cornstarch or mashed potatoes.
Is it possible to make preparations in the amount of electric pressure?
Yes! Use "Al-Hasa" program for 35 minutes. It is a modern and fast way to get the same traditional result.
What is going on with Harira?
Al-Harira is traditionally served with Al-Tamar and Shabakiya (Al-Maghrib honey dessert). It adds a distinctive flavor to the contrast between the taste of al-Hasa Al-Malih and Harir and the sweetness of Harira.
In summary
Al-Harira al-Maghribiya al-Asila is not just a description, but a journey through Moroccan history and hospitality. By following this guide prepared by Fahad Shakunda, you will have a nutritious and delicious meal at the same time. Start your journey in the world of cooking today, and add the flavors of North Africa to your home.
Written by: fahd chkounda
Official Kitchen: https://www.google.com/search?q=FoodPad1.com
.png)
