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    Home / Moroccan Kitchen / Harira

    Harira

    The legendary tomato and lentil soup of Ramadan, thickened with herbs, chickpeas, and a whisper of cinnamon, served with lemon and dates.

    ⏱ 25 minPrep time
    🔥 1 hr 30 minCook time
    🍽 6Servings
    🏷 Moroccan KitchenCategory
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    Harira is the soup that breaks the fast in Morocco, ladled out at sunset all through Ramadan and served at weddings and funerals alike. Tomatoes, lentils, chickpeas, and a storm of fresh herbs simmer together until the pot smells like the whole country, then a flour slurry thickens it into something rich and comforting. Every family’s version is a little different, and every family insists theirs is best.

    The soup that breaks the fast

    It is hearty enough to be a meal on its own, with soft chickpeas and lentils floating in a silky, fragrant broth. A squeeze of lemon brightens each bowl, and the traditional pairing of chewy dates on the side makes the sweet-and-savory contrast that Moroccans love. Ladle it out in deep bowls and let the cilantro do its work.

    Craving more? Explore all Moroccan Kitchen recipes.

    Part of a full Moroccan spread — plan yours with our complete Moroccan dinner night menu. See how this dish uses a classic spice blend: spice blends of the world guide.

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    Step by stepInstructions

    1. Heat the oil in a large pot and cook the beef and onions until the onions are golden, about 8 minutes.
    2. Add the chickpeas, lentils, ginger, turmeric, cinnamon, and 6 cups water. Bring to a boil, then cover and simmer 45 minutes.
    3. Stir in the crushed tomatoes, tomato paste, and cilantro and cook 30 minutes more, until the chickpeas are tender.
    4. Add the vermicelli and cook 10 minutes, until soft.
    5. Whisk the flour slurry into the soup and simmer 5 minutes, stirring, until the soup thickens slightly.
    6. Season with salt and pepper and serve hot with lemon wedges and dates on the side.

    💡 Chef tips & storage

    Make harira a day ahead if you can; the flavors deepen overnight. The flour slurry is what gives it body, so whisk it in slowly and simmer until the raw flour taste is gone.

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    Recipe details

    Prep25 min
    Cook1 hr 30 min
    Servings6
    CategoryMoroccan Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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