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Jessica K


This Moroccan soup is traditionally served during the Holy Month of Ramadan to break the daily fast. It has lamb, lentils, chickpeas, noodles, egg and more and is spiced with cayenne, tumeric, ginger, and cinnamon. It is at it's best the next day after the spices have time to "settle in". You can double the recipe if you like and can use ground beef, or ground turkey if you don't like lamb.


★★★★★ 1 vote

20 Min
2 Hr
Stove Top


  • 1 lb
    ground lamb, turkey or beef
  • 1 tsp
    ground tumeric
  • 1 tsp
    ground black pepper
  • 1 tsp
    ground cinnamon
  • 1/4 tsp
    ground ginger
  • 1/4 tsp
    cayenne pepper
  • 2 Tbsp
  • 3/4 c
    chopped celery plus leaves
  • 1 medium
    onion, chopped
  • 1 medium
    red onion, chopped
  • 1/2 c
    fresh cilantro, chopped
  • 1 can(s)
    diced tomatoes
  • 3/4 c
    green lentils
  • 1 can(s)
    garbanzo beans, drained (chickpeas)
  • 1/2 c
    vermicelli pasta
  • 7 c
  • 2
    eggs, beaten
  • 1
    lemon, juiced

How to Make Harira


  1. Place your choice of meat, turmeric, black pepper, ginger, cayenne, cinnamon, butter, celery, onions, and cilantro into a large pot over low/medium heat. Stir frequently for several minutes. Pour in tomatoes into the mix (save the juice) and let simmer for 15-20 minutes or until the meat has cooked through. Drain fat.
  2. After draining, add the tomato juice, 7 cups of water and the green lentils to the meat mixture. Bring to a boil then reduce the heat to simmer. Let soup simmer, covered, for 2 hours, or until the lentils are very soft.
  3. About 10 minutes before serving, turn the heat up to medium/high and add the Garbanzo beans(chickpeas) and noodles into the soup and let cook for about 10 minutes. Stir in lemon juice and eggs and allow to cook for about 1 minute more.
  4. Serve with fresh, hot, crusty french bread.

Printable Recipe Card

About Harira

Main Ingredient: Lamb
Regional Style: Moroccan

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