Moroccan Traditional Harira soup Recipe

Moroccan Traditional Harira soup Recipe

 Harira traditional soup of the Maghreb region consumed in Morocco and Algeria,It is popular as starter  but is also eaten on its light snack.There are many variations and it is mostly serving during Ramadan although it can be made throughout the year . This is the soup Moroccan traditional  on base of Lamb bones and its marrow,little  tangy with some vermicelli its easy way to cook at home and serve at cold time especially and Ramadan.Harira can make Big quty and keep in freeze and you can remove how much you want make hit and served hot with arabic bread and lemon wedges, my All Ramadan time i use to make it and even in my Restaurant menu have it lot our guest are like it and so many ladies ask me to give recipe to make their home its very easy and tasty soup try and comments below.

Moroccan Traditional Harira soup Recipe
Moroccan Traditional Harira soup Recipe

  • 1/2 Kg lamb Bone ( for stock)
  • 100 gm small Diced Lamb
  • 2 sticks celery sticks small Diced 
  • 1 large onions chopped
  • 3 cloves garlic chopped
  • 1 cup parsley finely chopped
  • 1 cup Coriander leaves finely chopped
  • 2 tbs tomato paste
  • 2 cups tomato peeled ( put in mixture and make pure)
  • 1 cups Green lentil
  • 1 cups cooked chickpea
  • 1/2 cups of broken vermicelli  
  • salt and black pepper to taste
  • 1 tsp sugar
  • 1 tbs olive oil

How to make Harira Soup, Moroccan Traditional Harira soup Recipe

Cook lamb stock and strain and keep a side
In a deep sauce pan add olive oil and garlic and onion saute until tender
then add celery, lamb diced,Green lentils, parsley and coriander leaves and saute another 5 minutes
then add tomato paste and saute few minutes then add peeled tomato pure and lamb stocks and cover and leave it for 20 minutes.
After add cooked chickpea, vermicelli and cook another 10 minutes then add sugar, salt and black pepper. 
Serve hot with bread 


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