Harira is more than soup; it is a ritual bowl that signals comfort and community. Aromatic onion and celery soften first, then tomatoes, lentils, and chickpeas simmer into a rich base. Vermicelli threads make it hearty, while the flour-and-water thickener gives that signature silky body. Finish with fresh herbs and a squeeze of lemon for brightness. On the side, a couple of chebakia bring the sweet counterpoint Morocco loves. Serve warm with bread and mint tea nearby, always Serve warm with bread and mint tea nearby,
| 1 onion, grated | |
| 2 celery stalks + leaves, finely chopped | |
| 2 tbsp olive oil | |
| 150 g lentils, rinsed | |
| 200 g cooked chickpeas | |
| 400 g crushed tomatoes | |
| 1.5 L stock/water | |
| 1 tsp ginger, 1 tsp turmeric, pepper, salt | |
| Handful parsley + cilantro, finely chopped | |
| 60 g vermicelli | |
| Thickener: 2 tbsp flour + 120 ml water | |
| To serve: lemon wedges + 8 small chebakia |
Harira is Morocco's iconic tomato-lentil soup, thickened silky and finished with herbs and lemon. Serve with a few chebakia for the classic sweet-salty Ramadan-style plate that feels complete. Warm spice
| 1. | Warm oil, cook grated onion + celery on medium about 6 minutes until softened. |
| 2. | Add spices, then tomatoes, lentils, chickpeas, and stock. Simmer 45 minutes until lentils are tender. |
| 3. | Stir in herbs and vermicelli; cook 5–7 minutes. |
| 4. | Whisk flour + water smooth, then stream in while stirring. Aim for silky, not gluey; simmer 2–3 minutes. |
| 5. | Serve with lemon and a couple of chebakia on the side. |
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