
Moroccan harira goes beyond just being soup - it's a culinary tradition marking the breaking of fast during Ramadan. This quick version keeps all the deep, comforting flavors of the traditional recipe, but cuts down prep time significantly. Each spoonful reveals a perfect blend of legumes, tender meat, and aromatic herbs that instantly transport you to the fragrant streets of Marrakech or Fez.
I found this speedy version at dinner with my Moroccan friend who worked long hours but wanted to keep traditions alive during Ramadan. I was amazed by how much flavor came through in such little time - it's now my go-to trick for wowing guests even on weeknights.

Amazing harira treasures
- Lamb meat: Go for shoulder or neck cut into small chunks for better flavor. Beef works great too if you want something lighter.
- Red lentils: They cook fast and partly melt into the soup, creating that signature velvety texture. Make sure to wash them thoroughly before using.
- Chickpeas: Use pre-cooked ones to save time, but if you plan ahead, soak dry chickpeas overnight for unmatched texture.
- Fresh celery: Use both stalks and leaves - it's one of the secrets to authentic harira. The unique aroma of celery is crucial for this soup.
- Fresh cilantro: It adds freshness and complex flavor. Don't skip it and add plenty, stems included.
Crafting perfect harira
- The flavor base:
- In a blender, finely mix peeled onion, celery leaves and a big handful of fresh cilantro with some water. This blended base lets flavors spread instantly throughout the dish without needing long cooking times.
- Meat preparation:
- Heat some smen (Moroccan clarified butter) or olive oil in a heavy-bottomed pot. Add meat pieces and brown them slightly to build flavor. This quick browning adds extra depth to the soup.
- Legume magic:
- Pour the blended herb mixture into the pot and right away add chickpeas and lentils. Drop in a whole cinnamon stick and some chopped celery stalks. Cinnamon brings that subtle warmth typical of traditional harira.
- Tomato touch:
- Blend ripe, fresh tomatoes with water, then pour into the mix with tomato paste. Add freshly grated ginger and turmeric for its beautiful golden color. Cover with water and let simmer on medium-low heat.
- The magical thickener:
- While cooking, make tadouira (traditional thickener) by mixing flour with cold water and lemon juice. Slowly pour into the soup while constantly stirring to avoid lumps. This key step gives harira its signature creamy texture.
- Final touches:
- Near the end, add vermicelli and let them soften for a few minutes. Mix in plenty of finely chopped cilantro and parsley. Taste and adjust with salt, pepper and a bit of ground cinnamon as needed.
Celery is my favorite ingredient in this recipe. My Moroccan mother-in-law always insists on using celery with its leaves, saying that's the secret to successful harira. The first time I tasted her soup, I immediately noticed that distinctive aromatic note I'd never managed to get right in my previous attempts.

Ideal pairings
Harira is traditionally enjoyed with fresh dates that bring natural sweetness contrasting with the soup's spicy flavors. Serve it with still-warm Moroccan bread (khobz) for generous dipping. For an authentic experience, offer a glass of slightly salted lben (buttermilk) whose tanginess perfectly balances harira's richness.
Tasty twists
For an equally flavorful vegetarian version, swap meat for chopped brown mushrooms and slightly increase the amount of lentils. The umami from mushrooms perfectly makes up for the missing meat and creates a just as satisfying harira.
Storage tips

Harira gets better with time and can stay good in the fridge for up to three days in an airtight container. Warm it on low heat, adding water if it's thickened too much. You can also freeze individual portions for a comforting meal whenever you need one.
Frequently Asked Questions
- → Can I make harira ahead of time?
- Definitely! Harira keeps really well and actually tastes better the next day as the flavors settle. Store it in the fridge for up to 3 days or freeze it in portions for even longer.
- → Can I skip the meat for a vegetarian version?
- Yes, you can! Just leave out the meat and use veggie stock instead. For a fuller flavor and texture, toss in mushrooms or extra beans.
- → What's smen, and can I replace it?
- Smen is a fermented Moroccan butter. You can swap it with plain butter or even olive oil for a Mediterranean spin.
- → Do I need a pressure cooker for harira?
- Not at all. A regular pot works, though you'll need to double the cooking time to soften the chickpeas properly.
- → How do I get the tadouira texture just right?
- The trick is to slowly add the flour mixture into the soup while stirring constantly. Start with half the tadouira mix, then adjust depending on how thick you want it.