Harira, the ramadan soup

Main Dish
8 servings
30 min
70 min
Very Easy
Usually eaten during Ramadan, this moroccan soup is a full meal by itself : vegetables, meat, legumes, and carbs. Everything is there to make for a day of fasting! Garnished with spices and herbs that represent the North African cuisine, this soup is a real treat.


Number of serving: 8

5 ounces beef steack

1 celery stalk

3 ounces lentils

1.3 lb tomatoes

0.8 lb chick peas

1 oz noodles

1 stock cube


cilantro / coriander

1 tsp concentrated tomato paste





olive oil

1/3 cup flour



  • Step 1 - Harira, the Ramadan soup
    In a pot, heat the olive oil. Put the chopped onion and the diced meat in it, and sauté.
  • Step 2 - Harira, the Ramadan soup
    Add the lentils, the finely chopped celery, the diced tomatoes, and cover with water. Add the chick peas, the stock cube, the concentrated tomato paste, and the spices, as you like them.
  • Step 3 - Harira, the Ramadan soup
    Finely ground the herbs, and add them in the soup. Bring to a boil and leave to simmer for 1 hour at medium heat.
  • Step 4 - Harira, the Ramadan soup
    Mix the flour with some water, and pour this "sauce" in the soup. Add the noodles and mix. Leave for 10 minutes to cook.
  • Step 5 - Harira, the Ramadan soup
    Serve with some freh coriander and a few drops of lemon juice. There you are, your Harira is ready!




The herbs : to have the special taste of this soup, use only fresh herbs.
The noodles : you can replace them with rice, or not add them at all.
The flour mix : this soup being eaten during Ramadan, it must be nourishing, that is why we add flour. But you are not forced to put it in.


Harira, the Ramadan soup, photo 1Harira, the Ramadan soup, photo 2Harira, the Ramadan soup, photo 3

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