Kid Foodie Fridays: Moroccan Harira Soup

Moroccan Harira Soup
 We’ve been fortunate enough to take multiple trips to Morocco, one of our favorite North African countries.
Moroccan Harira Soup
We’ve been lucky enough to experience Moroccan hospitality at our good friend’s family house, spend a day at Marrakech’s famous night-market, take a kid-friendly pottery workshop, and of course eat to our heart’s content. It’s a country rich in history, hospitality, cuisine – the perfect culinary world-schooling destination!

 

We realized that we were truly in North African food heaven, with the kid-foodies learning how to cure olives, and getting a cooking lesson on how to make the deliciously hearty Moroccan Harira soup.
Moroccan Harira Soup

LouLou’s excited to be in the kitchen learning to make harira soup!

Moroccan Harira Soup is a traditional soup, that’s generally served during the month of Ramadan. It’s made up of a broth rich in harissa, and spices, and thickened with flour, water and spicy tomato paste – a mixture referred to as Tedouira.

 

Harira Soup is popular as a starter to the main meal. The kid-foodies love dipping pita into it, and

MOROCCAN HARIRA SOUP RECIPE

moroccan harira soup PIN

INGREDIENTS

  • 1 cup Green Lentils
  • 1 cup Boiled Chickpeas
  • 1 cup Chopped Lamb cubes
  • 1 bunch Parsley
  • 1 bunch Cilantro
  • 1 large Onion, chopped
  • 4-5 large Tomatoes, chopped
  • 1/2 cup Olive Oil
  • 2 tsp Salt
  • 1 tsp Powdered Ginger
  • 1 tsp Black Pepper
  • 1 tsp Turmeric
  • 1 Tbsp Ghee (Clarified Butter)
  • 3 Tbsp Tomato Paste
  • 1 cup Flour
  • 2 cups water

PREP STEPS

We used fresh parsley and cilantro, and a food processor to chop them finely.  Be sure to remove thick stems, and mainly pick the leaves.

Moroccan Harira Soup
Moroccan Harira Soup

Cube the lamb.

Moroccan Harira Soup

Soak the chickpeas, and wash the green lentils before adding them to the cooker.

Moroccan Harira Soup

Moroccan Harira Soup
Roughly chop the onions before adding them to the food processor to finely chop them. Then de-seed the tomatoes, roughly chop, and add them to the food processor to blend.
Moroccan Harira Soup

MAKE THE STOCK + SOUP

The soup can either be made in a pressure cooker, like the one below which we used in Morocco, or in a regular deep stockpot. If you’re using a pressure cooker vs stockpot, please note that the cook times will differ. You will need to approx double the cook time if you use a stockpot.

Moroccan Harira Soup
Add the processed greens, onions, chopped lamb, and pureed tomatoes to the pan that already contains the green lentils and chickpeas.
Moroccan Harira Soup
Moroccan Harira SoupMoroccan Harira Soup
Add in the 1/2 cup olive oil.
Moroccan Harira Soup
In go the spices…powdered ginger, salt, pepper, turmeric.
Moroccan Harira SoupMoroccan Harira SoupMoroccan Harira Soup
Then, add the ghee to the cooker.
Moroccan Harira SoupMoroccan Harira Soup
Give everything a good stir, so it all mixes together, and looks like the image below. You can just imagine the smell emanating from the cooker…deliciousness!
Moroccan Harira Soup
Next, add in water till it fills the cooker. Bring to a boil, cover and cook for about an hour under pressure.
Moroccan Harira Soup
After an hour, release the pressure, add in the rice and cook for another 15-20 minutes, making sure the rice is cooked and chickpeas are soft (if use dried chickpeas).
Moroccan Harira Soup
Moroccan Harira Soup

THICKEN THE SOUP

While the soup is simmering away, you’re going to have time to make tedouira. Tedouira is a traditional Moroccan soup thickener that uses flour, and water as the soup’s thickening agent. Mix together 1 cup of flour with 2 cups of water.

Moroccan Harira Soup

Whisk occasionally while waiting to add to the soup.

Moroccan Harira Soup

We also like to add in some flavorful tomato paste (about 3 tbsp), the brand used in Morocco is Aicha.

Moroccan Harira Soup
You’re going to add the flour thickener slowly, in a stream while you stir the soup. It’ll start thickening once half the mixture is used up. Thicken it to your desired consistency…we like it creamy and use a considerable amount of the flour-water mixture.
Moroccan Harira Soup
Let the thickened soup simmer for a few minutes, stirring occasionally. Taste to see if the seasoning is suitable, if not add more salt/pepper.
It’s now ready to be served!

 

Kid Foodie Fridays: Moroccan Harira Soup
 
Author:
Ingredients
  • 1 cup Green Lentils
  • 1 cup Boiled Chickpeas
  • 1 cup Chopped Lamb cubes
  • 1 bunch Parsley
  • 1 bunch Cilantro
  • 1 large Onion, chopped
  • 4-5 large Tomatoes, chopped
  • ½ cup Olive Oil
  • 2 tsp Salt
  • 1 tsp Powdered Ginger
  • 1 tsp Black Pepper
  • 1 tsp Turmeric
  • 1 Tbsp Ghee (Clarified Butter)
  • 3 Tbsp Tomato Paste
  • 1 cup Flour
  • 2 cups water
Instructions
  1. PREPARATION: Process the bunches of parsley and cilantro using a food processor. Be sure to remove thick stems, and pick the leaves. Cube the lamb. Soak the chickpeas, and wash the green lentils before adding them to the cooker.
  2. Roughly chop the onions before adding them to the food processor to finely chop them. Then de-seed the tomatoes, roughly chop, and add them to the food processor to blend.
  3. MAKING SOUP: Add the processed greens, onions, chopped lamb, and pureed tomatoes to the pan that already contains the green lentils and chickpeas.
  4. Add in the ½ cup olive oil.
  5. Add the powdered ginger, salt, pepper, turmeric. Then, add the ghee to the cooker. Give everything a good stir, so it all mixes together.
  6. Next, add in water till it fills the cooker. Bring to a boil, cover and cook for about an hour under pressure.
  7. After an hour, release the pressure, add in the rice and cook for another 15-20 minutes, making sure the rice is cooked and chickpeas are soft (if use dried chickpeas).
  8. While the soup is simmering away, you're going to have time to make tedouira. Tedouira is a traditional Moroccan soup thickener that uses flour, and water as the soup's thickening agent. Mix together 1 cup of flour with 2 cups of water. Add in 3 Tbsp of tomato paste. Whisk occasionally while waiting to add to the soup.
  9. You're going to add the flour thickener slowly, in a stream while you stir the soup. It'll start thickening once half the mixture is used up. Thicken it to your desired consistency…we like it creamy and use a considerable amount of the flour-water mixture.
  10. Let the thickened soup simmer for a few minutes, stirring occasionally. Taste to see if the seasoning is suitable, if not add more salt/pepper.
Our time spent in Morocco was was truly an incredible culinary world-schooling experience for LouLou and Jaf, and one that we’ll all remember. Especially every time we make Moroccan Harira soup! 🙂

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