Lamb, lentils, chickpeas, tomato, celery, cilantro, parsley, and warm spices thicken into Moroccan harira.
30 min prep 70 min cook 45 min rest
Keeps the screen on · step-by-step guide · built-in timer
Soften the onion and celery stalks in olive oil for 6 minutes.
Add the diced lamb and fry for 8 minutes.
Add ginger, turmeric, cumin, cinnamon, salt, and black pepper.
Add tomato puree, green lentils, and water and cook for 45 minutes.
Add boiled chickpeas, parsley, and cilantro.
Whisk the flour with 0.5 cup cold water.
Stream the flour mixture into the soup and thicken for 12 minutes while stirring.
Rest the harira for 5 minutes and serve with lemon.
💡 Tip: Streaming in the flour liaison at the end keeps harira silky and lump-free.
🍽️ Serving suggestion: Serve as an iftar soup with lemon wedges, dates, and sesame bread.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~340
kcal calories
22
g protein
38
g carbs
11
g fat
6.6g
Sugar
7.7g
Fiber
941.3mg
Sodium
6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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