Harira Soup Moroccan Style Step By step

Head to Morocco with the Moroccan Harira more exactly Harira Fassia of the city of Fez, that I do for years now, especially in winter. It must be said that it is very tasty and rich in pulses lentils, rice, vermicelli. With this Moroccan soup we are sure to hold all day long.

Chop ingredients and cook the meat

Chop the onions, parsley, coriander and celery and mix the tomatoes (I use canned tomatoes. If not fry the fresh tomatoes and remove the skin).

chop ingredients

In a pot, sauté the meat in small dice, add the onions, parsley, coriander and celery and let sweat a few minutes.

sauté the meat in small dice

Add the spices (salt, pepper, ginger, saffron (turmeric for me), cinnamon), as well as the poultry cube, sauté. Add the chickpeas soaked the day before but if canned add them at the end of cooking.

Pour 2 liters of water, cook for 30 minutes.

For more soup recipes click here.

Add lentils and tomatoes mixed, and cook covered for 20 minutes.

Mix the flour in a bowl of water, and do the same for the tomato paste, mix it in the pot while stirring for 10 minutes. Add the rice and vermicelli as rain.

Final Harira steps

Cook for 15 minutes uncovered, stirring regularly or until rice and vermicelli cooked.

Serve the hot Harira by spraying with lemon and sprinkling with chopped coriander.