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Moroccan Harira

hearty spicy soup with beef, legumes and veggies​

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Same time, two years ago, in January 2019 we were up to follow the storks and enjoy some warm weather in Morocco, Marrakech. The only thing I did not like about this plan was that we were only flying there for a few days, not for the entire winter. We were welcomed by not only the storks, but also by wonderful sunny days, stunning architecture, busy street markets and super delicious food. To be honest, I really fell in love with this intense city eventhough I was not really expecting that to happen. I would not miss a chance to go back. Let’s see if we will be able to escape the grey Prague winter this year as well...would be nice...for a couple of days...at least. For now I am pampering myself with the sweet and spicy exotic aroma that defines Moroccan cuisine and that fills up the entire apartment when I am cooking harira.

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  • 500 g beef or lamb meat (I am using beef shoulder) 

  • 400 g lentils (soaked in water overnight) 

  • 400 g canned chickpeas (1 can) 

  • 100 g tomato paste 

  • 4 carrots

  • 4 celery stalks 

  • 3 cloves of garlic 

  • 2 mid-sized onions 

  • 2 cans of diced tomatoes  

  • 3 bay leaves

  • 3 teaspoons sweet paprika 

  • 3 teaspoons smoked paprika 

  • 2 teaspoons cinnamon powder 

  • 3 teaspoons whole cumin 

  • 2 teaspoons brown sugar 

  • 2,5 teaspoons salti

  • 1 teaspoon freshly ground black pepper 

  • 3 tablespoons olive oil (or sunflower oil) 

  • fresh flat-leaf parsley

  • fresh cilantro 

  • dates 

  • hot water or broth 

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  1. I am starting with getting all the ingredients ready - I cut the meat into small cubes, wash and peel of the veggies, cut carrots and celery stalks into round slices, chop the onions and garlic. 

  2. I put the oil into a big pot and warm it up. I add and fry the onions until glassy, then I add carrots and celery and whisk it all well.

  3. After frying the veggies for around  5 minutes on a medium heat I add meat, minced/chopped garlic and lentils (without water).

  4. I wait until it all warms up and then I add the spices (bay leaves, cinnamon powder, cumin, sweet and smoked paprika). I mix it all well and I am making sure the paprika does not get burnt.

  5. I add tomato paste and sugar and a little bit of hot water or broth to the paste and sugar dissolve better. I mix it all well together.

  6. Then I add more hot water - so that it covers all the ingredients and is around 1 cm above them. I always want my harira to be thick so I add water continuously and carefully. 

  7. I am cooking the soup on a lower medium heat under the lid so that is not boiling extensively.

  8. I whisk the soup occasionally and add more water or broth if needed. I keep on cooking for around 1 hour.

  9. I am checking if the meat and lentils are already soft and once they are almost done, I add diced tomatoes and chickpeas from a can. 

  10. I add salt, black pepper and around one third of chopped fresh herbs mixture (cilantro + flat-leaf parsley).

  11. I add more hot water or broth if needed, let the soup boil, then lower the heat and cook under the lid until all the ingredients are well cooked through. I check mainly the meat and lentils. 

  12. Once the soup is ready to serve, I turn off the heat and add another third of chopped fresh herbs.

  13. I serve the soup with bread or pita pred and also with chopped fresh herb and dates on a side so everyone can take as much as s/he wants.

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