Harira is a classic, hearty Moroccan soup, traditionally consumed during Ramadan to break the fast. It is intensely flavorful, based on tomatoes, lentils, chickpeas, and lamb or beef, thickened with a mixture of flour and water known as Tadwira.

Prep Time	Cook Time	Serves
30 minutes	1 hour 30 minutes	8

Part A: Ingredients

• Meat/Base: 1 Tbsp Olive Oil, 1 lb Lamb or Beef (diced), 1 large Onion (chopped).
• Legumes: 1 cup Brown or Green Lentils, 1 (15 oz) can Chickpeas (rinsed and drained).
• Aromatics/Liquid: 6 cups Beef or Vegetable Stock, 1 (14.5 oz) can Diced Tomatoes, 1/2 cup Finely Chopped Cilantro, 1/2 cup Finely Chopped Parsley.
• Spices: 1 Tbsp Turmeric, 1 Tbsp Ginger Powder, 1 tsp Cinnamon, Salt and Pepper.
• Thickener (Tadwira): 1/4 cup All-Purpose Flour, 1 cup Water.

Part B: Instructions

Step 1: Sauté and Spice

1. In a large pot or Dutch oven, heat the olive oil. Add the diced meat and sear until browned.
2. Add the chopped onion and sauté for 5 minutes.
3. Stir in the turmeric, ginger, cinnamon, salt, and pepper. Cook for 1 minute until fragrant.

Step 2: Simmer the Base

1. Add the diced tomatoes, chopped parsley, and chopped cilantro. Stir in the lentils (but save the canned chickpeas for later).
2. Pour in the beef/vegetable stock. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the meat and lentils are very tender.

Step 3: Thicken and Finish

1. In a small bowl, whisk the flour and 1 cup of water until completely smooth (Tadwira).
2. Slowly pour the Tadwira into the simmering soup while stirring constantly. The soup will begin to thicken immediately.
3. Stir in the drained chickpeas. Simmer for another 15 minutes to cook the flour.

Step 4: Serve

• Taste the Harira and adjust seasoning. The soup should be rich, thick, and highly fragrant.
• Serve hot, traditionally with a squeeze of fresh lemon juice and sometimes garnished with fresh herbs or a date on the side.