With all the love I have for different cuisines and recipes from all over the world, Asian, Mexican, Italian, and the list goes on, there is nothing compared to my childhood Moroccan cuisine. I always have a warm place for it in my heart and I can never get tired of it. This soup is a part of the Moroccan kitchen. Always reminds me of my grandmother, our holidays together, her tables full with all the goodies she prepared for those special occasions. Every sip, every bowl takes me back to those memories.
Moroccan Harira Soup. I don’t know what is the official history of this recipe, but each ingredient there, seems to tell me another part of the puzzle.
The onions and celery, because every good soup must have a strong flavored base.
Legumes, lentils, and chickpeas are satiating for a long time, nourish, and give energy and strength to continue the arduous journey.
The lemon and tomato with the sour taste and fire tones, a reminiscent of the heart and colorfulness of this hot-tempered Moroccan nation.
The noodles are to fill, to complete and turn this soup into a whole meal. One that feeds a lot of people by modest means.
I was not there with her, my grandmother, when she immigrated from Morocco together with all of her children to Israel towards an unknown future. I didn’t experience the journey with her and I did not go through those difficulties with her.
But this soup, somehow, takes me there, to her, each time. To her facial expressions in those moments. To the various interactions and situations, she experienced. With every spoon, I imagine her with longing and appreciation for the strong woman she was.
Moroccan Harira Soup
- Large pot
- 3 Tbsp. Olive oil
- 2 Onions Finely chopped
- 4 Stalks Celery Finely chopped
- 1 Cup Chickpeas Soaked overnight
- 1 Cup Lantils brown or green Washed
- 3 Grated tomatoes
- 6 Cups Hot water
- 1 Fresh lemon juice from a whole lemon
- ½ Cup Parsley Finely chopped
- ½ Cup Cilantro Finely chopped
- 2 Tbsp. Organic vegetable powder
- 1 Tsp Salt
- ½ Tsp Black pepper
- 2 Tbsp. Flour + ¾ water - roux Mixed
- 3 Cups Noodles - thin, short Cook according to the instructions on the package separately
- In a large pot, heat olive oil and sweat the onion until translucent.
- Add the lentils, chickpeas, tomatoes, and celery and mix.
- Add the boiling water to a coverage of 5 cm above the ingredients in the pot. Bring to a boil over high heat. Lower the heat cover the pot, cook for about an hour until everything is soft. If there is no water, add more.
- Add spices - organic vegetable soup stock or powder, black pepper and salt.
- Add the fresh lemon juice, bring to a boil. After boiling, check the taste.
- Make a roux from 2 tablespoons of flour and 3/4 cup of cold water. Mix to a smooth consistency, and add to the soup slowly. Stir until the soup is thick enough, if too thick you can add water.
- Add the coriander, parsley, and cook for another 5 minutes.
- Mix flavors and adjust seasoning, check that there is no lack of salt and turn off the heat.
- In a bowl add a tablespoon of noodles add the soup and serve.