Harira

Method

1. 1

   Brown the lamb in the olive oil in a large pot, then add the onion, celery, ginger, turmeric, cinnamon and half the herbs and cook 5 minutes.

2. 2

   Add the crushed tomatoes, lentils and 1.5 litres of water; bring to a boil, then simmer covered for 30 minutes.

3. 3

   Stir in the chickpeas and vermicelli and cook 8 minutes more.

4. 4

   Whisk the flour into 250 ml of cold water until smooth, then pour it into the soup in a thin stream, stirring constantly.

   💡 Pour slowly and keep stirring — the tadouira thickens silkily only if it never gets a chance to lump.

5. 5

   Simmer 5 minutes until the soup turns glossy and coats the ladle; season with salt and pepper.

6. 6

   Stir in the remaining herbs and serve hot with lemon wedges — and dates on the side, Ramadan-style.

   💡 A proper bowl of harira should pour like thin cream, not porridge; loosen with water if needed.