Harira(الحريرة) is a legume stew from the Maghreb region of northern Africa, particularly Moroccan cuisine and Algerian cuisine. It is especially popular as a meal to break the fast during Ramadan, usually served with dates.

Harira is a simple dish, usually made with chickpeas and lentils. It typically has a base of onion and celery as well as herbs, usually coriander or parsley. Sometimes wheat vermicelli pieces or meat are added. Modern versions of the dish often include ginger and tomato. Sometimes cumin is added. Saffron or turmeric may be added for flavor and color.

A flour mixture is generally used to thicken harira; sometimes sourdough starter or a fermented mixture of flour and water is used. Lemon juice can be used to round out the flavor with a slight tartness.

Harira is usually served with dates such as medjool dates, which provide a nice flavor contrast. It also goes well with bread or couscous.

Recipe

Ingredients

• 1 onion, finely chopped
• ½ cup chickpea, soaked overnight and drained
• ½ cup brown lentil
• 1 bunch celery leaf, minced (substitute 1 stalk celery, chopped)
• 1 bunch coriander leaf, minced
• 2 cup + ¼ cup water
• ½ tsp saffron, crushed / 1 tbsp saffron water
• salt
• 2 tbsp flour
• 1 lemon juice (optional)

Directions

• sauté onion until lightly browned
• add chickpea, lentil, celery, coriander, 2 cup water, saffron, salt
• simmer until tender, 30 to 60 minutes
• combine flour, ¼ cup water
• stir into soup
• simmer until thickened, stirring, 5 to 15 minutes
• garnish with lemon juice (optional)
• serve