Moroccan Harira Lamb Soup

Name: Moroccan Harira Lamb Soup
Prep time: 20 min
Cook time: 55 min
Yield: Serves 6-8
Cuisine: moroccan

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roubashahin.com.au

Mains

Making Moroccan Harira Soup tonight! Simple steps, authentic flavours—perfect comfort in a bowl.

PREP TIME

20 minutes

COOK TIME

55 minutes

SERVES

Serves 6-8

About this recipe

I love introducing friends and family to the rich flavours of my home cooking, and Moroccan Harira Soup has always been a crowd-pleaser. This recipe is not just comforting; it’s crafted with love and authentic Moroccan flavours that will transport your taste buds to North Africa. Last Ramadan, a friend brought it over unannounced for iftar, and it was such a hit—my boys and I absolutely loved it. Who better to learn from than a Moroccan herself? Moreover, if you’re looking for other comforting dishes, check out my Lebanese Lentil Soup or the quick and delightful Tomato Noodle Soup.

Moroccan Harira Soup is perfect for any season, and making it feels just as good as it tastes. It’s filled with nourishing ingredients like lamb, chickpeas, and a vibrant mix of herbs and spices. The simplicity of preparation is similar to my Spinach and Lentil Soup, promising a delicious, hearty meal that’s easy to make. Let me guide you through each step, ensuring you get that perfect bowl of Harira each time

Ingredients

Main Ingredients

500 grams lamb or beef
1 teaspoon ginger
¼ teaspoon turmeric
¼ teaspoon saffron (optional)
1 teaspoon black pepper
salt to season
3 tablespoons olive oil
8 cups of water
passata sauce 750 ml
2 tablespoons of plain flour combined with 4 tablespoons water
½ angel hair pasta
1 can of chickpeas
½ cup parsley chopped (extra)
½ cup coriander chopped (extra)

Herb Mixture

1 onion
2 tomatoes
100 gram each parsley with stems
100 grams coriander with stems
3 celery sticks inner part including leaves

Notes from Rouba

Brown the meat well to deepen the soup’s flavour.
Add saffron for an authentic Moroccan aroma; it’s optional but recommended.
If the soup thickens too much upon cooling, just add a bit of water when reheating.

Method

Step 1.

To begin, add onion, tomatoes, parsley, coriander and celery in a food processor, blend until pureed and well combined.

Step 2.

In a pot, add the olive oil and meat and sauté slightly until meat is brown. Add pureed herb mixture and spices and water. Season with salt and bring to a boil. Cover with a lid, lower heat to a simmer and cook for approximately 30 minutes.

Add the tomato passata, stir to combine and continue to cook for approximately 15 minutes

Step 3.

To thicken the soup add the combined flour and water stirring continuously to avoid lumps.

Add angel hair pasta and chickpeas and continue to cook until pasta is tender and cooked through approximately 10 minutes.