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Traditional Moroccan Lamb Harira

A hearty Moroccan tomato-based soup with tender lamb, chickpeas, lentils, fresh herbs, warm spices, and vermicelli, finished with lemon.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 15 minutes
Course Main Course, Soup
Cuisine Moroccan, North African
Servings 8 servings

Ingredients
  

Harira

  • 1 lb lamb shoulder or stew meat cut into small pieces
  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 2 celery stalks with leaves finely chopped
  • 1 cup fresh cilantro chopped, divided
  • 1/2 cup fresh parsley chopped, divided
  • 1 15 oz can chickpeas drained and rinsed
  • 3/4 cup brown or green lentils rinsed
  • 1 28 oz can crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper or more to taste
  • saffron threads a pinch, optional
  • 1 1/2-2 tsp kosher salt to taste
  • 7 cups water or unsalted beef or lamb stock
  • 1/2 cup fine vermicelli broken into short pieces; fideo or thin spaghetti may be substituted
  • 1/4 cup all-purpose flour
  • 1/2 cup cold water for the flour slurry
  • 1 lemon

For Serving

  • fresh cilantro or parsley chopped
  • lemon wedges
  • harissa
  • warm crusty bread or flatbread

Instructions
 

Method

  • Heat the olive oil in a heavy Dutch oven over medium-high heat. Season the lamb lightly with salt and brown it well in batches. Remove and reserve.
  • Reduce the heat to medium. Add the onion and celery and cook for 6-8 minutes, until softened. Add the ginger, turmeric, cinnamon, black pepper, cayenne, and saffron, if using. Cook for about 30 seconds. Add the tomato paste and cook for another 1-2 minutes.
  • Return the lamb to the pot. Add the crushed tomatoes, chickpeas, lentils, about three-quarters of the cilantro and parsley, and 7 cups water or stock. Bring to a boil, reduce to a gentle simmer, partially cover, and cook for 60-90 minutes, until the lamb and legumes are tender.
  • Stir in the broken vermicelli and simmer until almost tender, about 5-8 minutes.
  • Whisk the flour with 1/2 cup cold water until completely smooth. Slowly drizzle the slurry into the simmering soup while stirring continuously. Simmer for another 10-15 minutes, stirring occasionally, until the broth is silky and lightly thickened. Add a little water or stock if it becomes too thick.
  • Stir in the remaining cilantro and parsley. Add 1-2 tablespoons fresh lemon juice, then taste and adjust the salt, pepper, cayenne, and lemon as needed. Serve hot with extra herbs, lemon wedges, harissa, and bread.

Notes

Lamb shoulder is preferred over very lean stew meat because its fat and connective tissue enrich the broth. Use water or a neutral unsalted stock rather than strongly flavored boxed beef broth. Fresh herbs and lemon are important to balance the rich soup. Harira is excellent the next day; if making ahead, slightly undercook the vermicelli because it will continue absorbing liquid overnight.
Keyword chickpeas, harira, lamb, lentils, Moroccan soup, North African
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