Harira (Arabic: الحريرة al-ḥarīra, Berber languages: ⴰⵣⴽⵉⴼ azkif) is a traditional soup of the Maghreb region, consumed in Morocco and western Algeria.
It is popular as a starter but is also eaten on its own as a light snack. There are many variations and for Muslims, it is mostly served during Ramadan, although it can be made throughout the year.
As Moroccan Jews, Harira Soup has also been our family tradition (hada), for hundreds of years, to break the Yom Kippur fast with it as it feels “silky” on a parched and dry throat.
Optional is the use of a stick/immersion blender to blend the soup until is it very smooth. The soup can easily be made ahead of time and frozen.
Harira Soup (Grandma Perla Amar’s version)
DESCRIPTION
INGREDIENTS
- 2 tomatoes (diced)
- 1 onion (diced)
- 1 cup chopped parsley
- 7 tablespoons olive oil
- 1-1/2 quarts water
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 16 oz chickpeas (one 16 ounce can)
- 1-1/2 cups lentils (presoaked and drained)
- 1 cup cold water (*for white sauce)
- 1 egg (*for white sauce)
- 3 tbsp flour (*for white sauce)
INSTRUCTIONS
- In large frying pan, add 3 tablespoons olive oil and saute tomatoes, onion and parsley, until onion is translucent.
- In large pot, add sauted tomatoes, onions and parsley. Add water and bring to boil. Add nutmeg, cinnamon, pepper, salt, 4 tablespoons olive oil, garbanzos and lentils. Cook covered at medium heat for 30 minutes.
- Make white sauce by whisking together 3 tbsp of white flour, 1 egg and 1 cup of cold water. Stir until mixture is smooth and without lumps. Slowly stir into pot while soup simmers. It will thicken soup. Serve warm.*Optional – You can stick blend to make a silky smooth soup.
Notes
NUTRITION
See more Soup recipes here.
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