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Restaurants›Moltaqa Moroccan Restaurant›Classic Harira Soup Recipe

Classic Harira Soup Recipe

Name: Moltaqa Moroccan Restaurants Classic Harira Soup Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 3 tbs olive oil; 1 tbs unsalted butter; 1 cup onion, finely chopped; 1 cup celery stalks, finely chopped; 1 cup carrot, peeled and diced; 4 cloves garlic cloves, minced; 1 tbs fresh ginger, grated; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp sweet paprika; 1 tsp ground turmeric; 0.25 tsp ground cinnamon; 3 tbs tomato paste; 28 oz canned crushed tomatoes; 0.75 cup brown lentils, rinsed; 1 cup chickpeas, cooked (or canned, drained); 8 cups chicken or vegetable stock; 1 cup fine vermicelli or thin spaghetti, broken; 3 tbs all-purpose flour (for slurry); 0.5 cup cold water (for slurry); 1 each egg, beaten (optional for richer finish); 0.75 cup fresh cilantro, finely chopped; 0.5 cup fresh flat-leaf parsley, finely chopped; 0.25 cup fresh mint, chopped; 2 tbs lemon juice; 2 tsp salt; 1 tsp black pepper; 1 tsp harissa (optional, for heat); 2 tbs fermented butter (smen) or good-quality salted butter, melted

Inspired by Moltaqa Moroccan Restaurant

Time1h 15m

Serves6

Morocco's iconic tomato, lentil & chickpea soup, simmered with fresh herbs and warm spices — finished with fermented butter

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Ingredients

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Soup Base

3 tbs olive oil

1 tbs Unsalted butter

1 cup Onion, finely chopped

1 cup celery stalks, finely chopped

1 cup carrot, peeled and diced

4 cloves Garlic cloves, minced

1 tbs Fresh ginger, grated

2 tsp Ground cumin

2 tsp Ground coriander

1 tsp sweet paprika

1 tsp Ground turmeric

1/4 tsp Ground cinnamon

Tomato, Legumes & Stock

3 tbs tomato paste

28 oz canned crushed tomatoes

3/4 cup brown lentils, rinsed

1 cup chickpeas, cooked (or canned, drained)

8 cups chicken or vegetable stock

Grain & Thickener

1 cup fine vermicelli or thin spaghetti, broken

3 tbs all-purpose flour (for slurry)

1/2 cup cold water (for slurry)

1 each egg, beaten (optional for richer finish)

Herbs & Finishing

3/4 cup fresh cilantro, finely chopped

1/2 cup fresh flat-leaf parsley, finely chopped

1/4 cup fresh mint, chopped

2 tbs ReaLemon lemon juice

2 tsp Celtic sea salt

1 tsp black pepper

1 tsp harissa (optional, for heat)

2 tbs fermented butter (smen) or good-quality salted butter, melted

Method

Soup Base

sweat aromatics

Heat 3 tbs olive oil and 1 tbs unsalted butter in a large heavy-bottomed pot over medium heat until butter melts. Add 1 cup finely chopped onion, 1 cup finely chopped celery and 1 cup diced carrot. Cook, stirring occasionally, until the onion is translucent and vegetables are softened, about 7–9 minutes.

add aromatics & spices

Stir in 4 cloves minced garlic and 1 tbs grated fresh ginger and cook 1 minute until fragrant. Add 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp sweet paprika, 1 tsp ground turmeric and 1/4 tsp ground cinnamon. Cook, stirring, 1–2 minutes to bloom the spices.

Tomato, Legumes & Stock

tomato base

Add 3 tbs tomato paste and cook, stirring, 2 minutes to caramelize slightly. Pour in one 28-oz can crushed tomatoes and stir to combine, scraping any browned bits from the bottom of the pot.

add legumes & stock

Add 3/4 cup rinsed brown lentils, 1 cup cooked (or canned, drained) chickpeas, and 8 cups chicken or vegetable stock. Increase heat to bring to a gentle boil, then reduce to a simmer.

simmer

Cover partially and simmer until lentils are tender, about 25–30 minutes. Stir occasionally and skim any foam from the surface.

Grain & Thickener

prepare slurry

While the lentils are simmering, whisk together 3 tbs all-purpose flour and 1/2 cup cold water until smooth to make a slurry. Set aside.

add pasta and thicken

When lentils are tender, stir in 1 cup broken fine vermicelli (or thin spaghetti). Slowly ladle 1 cup of hot soup liquid into the flour slurry, whisking to temper, then pour the tempered slurry back into the pot while stirring. Continue simmering gently 6–8 minutes until the pasta is cooked and soup has slightly thickened.

finish with egg (optional)

If using the beaten egg, temper it by whisking 1 beaten egg with 1/4 cup hot soup liquid, then slowly stir it into the pot off the heat or on very low heat, stirring constantly to produce a silky texture. Do not boil after adding the egg to avoid curdling.

Herbs & Finishing

season & herbs

Stir in 3/4 cup chopped cilantro, 1/2 cup chopped flat-leaf parsley and 1/4 cup chopped fresh mint. Add 2 tbs lemon juice, 2 tsp salt, 1 tsp black pepper and 1 tsp harissa if using. Taste and adjust salt, pepper and lemon to preference.

finish with butter

Remove from heat and swirl in 2 tbs melted fermented butter (smen) or good-quality salted butter. This adds a characteristic tang and richness.

serve

Ladle hot Harira into bowls and garnish with extra chopped cilantro or a drizzle of olive oil if desired. Serve with lemon wedges and crusty bread or dates on the side.