Skip to content
Harira from Morocco

Harira

Tomato, lentil and chickpea soup, especially loved at Ramadan. ยท Morocco

๐Ÿ“ Nationwide โ˜… 4.3
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Tomato, lentil and chickpea soup, especially loved at Ramadan.

About Harira

A hearty soup of tomato, lentils, chickpeas and herbs, often with a little lamb, thickened and brightened with lemon. It is the dish that traditionally breaks the fast during Ramadan.

๐Ÿ›๏ธ History & Culture

Harira is a cornerstone of Moroccan cuisine, particularly associated with Ramadan, where it is traditionally served to break the fast at sunset. Its origins are debated, but it is widely recognized as a Maghrebi dish, with similar soups found across Algeria and Tunisia, reflecting a shared culinary heritage in the region.

The soup varies by household and region, with common additions like lamb or beef, and a thickening base of flour or eggs, while lemon and fresh herbs like cilantro and parsley provide brightness. Beyond Ramadan, harira is enjoyed year-round as a nourishing meal, often served with dates, chebakia (a sesame cookie), or crusty bread, symbolizing hospitality and communal gathering in Moroccan culture.

๐Ÿณ How to make Harira

AI-assisted, not kitchen-tested

Harira (Moroccan Chickpea, Lentil & Lamb Soup)

Harira is Morocco's iconic tomato-and-lentil soup, fragrant with ginger, cinnamon, cilantro and parsley, and finished with lemon and a swirl of herb 'checca.' It is traditionally served at sunset to break the Ramadan fast, alongside dates and honey pastries.

Prep
20 min
Cook
75 min
Total
95 min
Serves
6 to 8
Difficulty
Medium

Recipe ingredients

  • 500 g (1 lb 2 oz) bone-in lamb shoulder or shank, cut into 3 cm (1ยผ in) pieces; fat left on for flavor
  • 200 g (7 oz) dried chickpeas, soaked 12 hours in cold water with 1 tsp baking soda, then drained and rinsed
  • 150 g (5ยผ oz) brown or green lentils, rinsed; do not soak
  • 2 tbsp olive oil
  • 1 large yellow onion, finely grated on a box grater
  • 2 stalks celery, finely chopped
  • 1 bunch flat-leaf parsley, stems and leaves, finely chopped (about 30 g / 1 cup packed)
  • 1 small bunch fresh cilantro, stems and leaves, finely chopped (about 25 g / 1 cup packed)
  • 1 tbsp tomato paste
  • 800 g (28 oz (about 3 cups purรฉed)) canned crushed or whole peeled tomatoes
  • 2 tsp ground ginger, freshly ground if possible
  • 1 tsp ground cinnamon
  • 1 tsp sweet paprika
  • 0.5 tsp (ยฝ tsp) ground turmeric
  • 0.5 tsp (ยฝ tsp) saffron threads, optional but traditional; crumbled
  • 1.5 L (6 cups) water, plus more as needed
  • 60 g (ยฝ cup) fine egg noodles or broken vermicelli, the 'dedans' thickener often used in Morocco
  • 30 g (ยผ cup) all-purpose flour, mixed with 120 ml / ยฝ cup cold water to make a slurry
  • 1 small bunch cilantro and parsley, extra, for the checca; about 30 g combined
  • 1 lemon lemon juice, plus wedges to serve
  • fine sea salt and black pepper, to taste

Steps

  1. 1 Rinse the soaked chickpeas, cover with fresh cold water, simmer 45โ€“60 minutes until just tender (they will cook further in the soup). Drain and set aside.
  2. 2 In a heavy soup pot, warm the olive oil over medium heat. Add the grated onion and chopped celery with a pinch of salt and sweat 8โ€“10 minutes until soft and translucent but not browned.
  3. 3 Stir in the tomato paste and cook 2 minutes, then add the ground ginger, cinnamon, paprika, turmeric and saffron. Toast the spices 1 minute until fragrant.
  4. 4 Add the crushed tomatoes and the chopped parsley and cilantro. Cook 8โ€“10 minutes, stirring, until the tomato has darkened and the oil begins to separate at the edges.
  5. 5 Add the lamb pieces, the drained chickpeas, the (unsoaked) lentils and 1.5 L / 6 cups cold water. Bring to a boil, skim any foam, then reduce to a gentle simmer, cover partially and cook 50 minutes.
  6. 6 Doneness cue: the lamb should pull easily from the bone and the lentils should be completely soft with no chalky bite. Fish out the bone if using shank and remove any loose fragments of meat; return the meat to the pot.
  7. 7 Add the egg noodles (or broken vermicelli) and simmer 6โ€“8 minutes more until tender.
  8. 8 Whisk the flour with 120 ml / ยฝ cup cold water until smooth. Slowly stream into the simmering soup while stirring constantly. Cook at a low boil 8โ€“10 minutes, stirring often, until the harira thickens enough to coat the back of a spoon (it thickens further as it cools; add extra water if it becomes too stiff).
  9. 9 Season generously with salt and pepper, then stir in the lemon juice off the heat. Taste โ€” a proper harira should be tangy, herbaceous and lightly spiced. Adjust salt or lemon.
  10. 10 Make the checca: mash the extra cilantro and parsley with a squeeze of lemon and a pinch of salt into a wet paste. Serve in a small bowl alongside.
  11. 11 Ladle into bowls, top each with a spoonful of the checca and serve very hot with lemon wedges and dates. Harira is often presented with sticky honey pastries (chebakia) on the side.
Report an issue with this recipe

Protected by reCAPTCHA. No account needed.

Recipes from travellers

No one has shared their own Harira recipe yet. Yours would be the first.

Share how you make Harira

You'll need to be signed in with Google or Facebook so your name can appear on it. Recipes go through an automatic food-safety check before they publish.

Sign in to share your recipe

Ingredients
Steps

Harira โ€” frequently asked questions

What is Harira?

A hearty soup of tomato, lentils, chickpeas and herbs, often with a little lamb, thickened and brightened with lemon. It is the dish that traditionally breaks the fast during Ramadan.

What is Harira made of?

Harira is made with tomato, lentils, chickpeas, coriander and lamb.

Where does Harira come from?

Harira comes from Morocco, and is especially associated with Nationwide. Harira is a cornerstone of Moroccan cuisine, particularly associated with Ramadan, where it is traditionally served to break the fast at sunset.

Where can I eat Harira?

A Moroccan eatery at sunset during Ramadan, with dates and pastries.

How do you make Harira?

Making Harira at home takes about 20 minutes of prep and 75 minutes of cooking. The recipe on this page serves 6 to 8 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.

โ†’ More traditional dishes from Morocco

Taste Harira in Marrakech

Independent picks. We earn a small commission if you book through these โ€” at no extra cost to you. How this works.

โœ… Before you go to Morocco

Round out your trip โ€” most travellers book these alongside their trip.

More dishes like Harira

Zaalouk -- traditional dish from Morocco
Salads & Sides โ˜… 4.4

Zaalouk

Smoky cooked salad of aubergine and tomato.

๐Ÿ‡ฒ๐Ÿ‡ฆ Morocco · ๐Ÿ“ Nationwide
Couscous -- traditional dish from Morocco
Rice Dishes โ˜… 4.5

Couscous

Steamed semolina grains piled with vegetables and meat.

๐Ÿ‡ฒ๐Ÿ‡ฆ Morocco · ๐Ÿ“ Nationwide
Mechoui -- traditional dish from Morocco
Meat & Grills โ˜… 4.5

Mechoui

Whole lamb slow-roasted until falling off the bone.

๐Ÿ‡ฒ๐Ÿ‡ฆ Morocco · ๐Ÿ“ Nationwide
Msemen -- traditional dish from Morocco
Breads & Pastries โ˜… 4.4

Msemen

Flaky square griddle pancake, folded in layers.

๐Ÿ‡ฒ๐Ÿ‡ฆ Morocco · ๐Ÿ“ Nationwide
Tagine -- traditional dish from Morocco
Soups & Stews โ˜… 4.6

Tagine

Morocco's aromatic slow-cooked stew, named for the conical clay pot it is braised in โ€” meat, dried fruit, olives and warm spices.

๐Ÿ‡ฒ๐Ÿ‡ฆ Morocco · ๐Ÿ“ Nationwide
Chebakia -- traditional dish from Morocco
Desserts & Sweets โ˜… 4.3

Chebakia

Sesame flower cookies soaked in honey.

๐Ÿ‡ฒ๐Ÿ‡ฆ Morocco · ๐Ÿ“ Nationwide
Sinigang -- traditional dish from Philippines
Soups & Stews โ˜… 4.5

Sinigang

Sour tamarind broth crowded with pork and vegetables.

๐Ÿ‡ต๐Ÿ‡ญ Philippines · ๐Ÿ“ Nationwide
Rappie Pie -- traditional dish from Canada
Soups & Stews โ˜… 4.3

Rappie Pie

Rappie Pie is one of the classic dishes in the casserole tradition of Canada.

๐Ÿ‡จ๐Ÿ‡ฆ Canada
Soups & Stews โ˜… 4.2

Okroshka

Cold summer soup of vegetables in kvass or kefir.

๐Ÿ‡ท๐Ÿ‡บ Russia · ๐Ÿ“ Nationwide
Karjalanpaisti -- traditional dish from Finland
Soups & Stews โ˜… 4.3

Karjalanpaisti

Slow oven-braised stew of three meats.

๐Ÿ‡ซ๐Ÿ‡ฎ Finland · ๐Ÿ“ Karelia
Humkessoep -- traditional dish from Netherlands
Soups & Stews โ˜… 4.5

Humkessoep

From the Netherlands, Humkessoep is a well-known soup.

๐Ÿ‡ณ๐Ÿ‡ฑ Netherlands
Ekwang -- traditional dish from Cameroon
Soups & Stews โ˜… 4.1

Ekwang

Ekwang is a beloved stew, traditional to Cameroon.

๐Ÿ‡จ๐Ÿ‡ฒ Cameroon · ๐Ÿ“ Cameroon
Bobotie -- traditional dish from South Africa
Meat & Grills โ˜… 4.3

Bobotie

Spiced minced meat baked under a savoury egg custard.

๐Ÿ‡ฟ๐Ÿ‡ฆ South Africa · ๐Ÿ“ Cape
Akara -- traditional dish from Nigeria
Street Food โ˜… 4.3

Akara

Fluffy deep-fried bean-batter fritters for breakfast.

๐Ÿ‡ณ๐Ÿ‡ฌ Nigeria · ๐Ÿ“ Nationwide
Attiรฉkรฉ -- traditional dish from Ivory Coast
Salads & Sides โ˜… 4.3

Attiรฉkรฉ

Fermented cassava couscous, light and tangy.

๐Ÿ‡จ๐Ÿ‡ฎ Ivory Coast · ๐Ÿ“ Nationwide
Beyaynetu -- traditional dish from Ethiopia
Soups & Stews โ˜… 4.6

Beyaynetu

The Ethiopian combination platter: injera spread with small mounds of lentils, split peas, greens and vegetables, eaten by hand from a shared plate.

๐Ÿ‡ช๐Ÿ‡น Ethiopia · ๐Ÿ“ Nationwide, and the default fasting-day plate in Addis Ababa

Travel guides for Morocco

All travel guides →

Planning a trip where Harira is on the menu? These guides cover Morocco and beyond.

Reviews

Rate this dish:
No review needed - one click, publishes instantly.

No reviews yet. Be the first to share your experience with Harira.

Write a review

Sign in to verify you're a real person, then share your thoughts on Harira.

Comments

Sign in with Facebook or Google below to comment. Comments are auto-checked and post instantly.

No comments yet. Be the first to say something about Harira.