How to cook harira, the star soup of the month of Ramadan?

How to cook harira, the star soup of the month of Ramadan?

The month of Ramadan is just beginning, but Muslim families have been preparing for this holy month for several weeks now. Because it is not only about not eating or drinking anything from dawn to dusk, but also about a period of great generosity for believers who, during breaking the fast, gather in large numbers around the table. Therefore, in order to best meet the guests who will be marching this month, many families prepare a lot of things in advance. Oriental pastries, honey cakes, dates – these are just some of the dishes that will be served at the table during the ftur, i.e. during sunset. But the most important is harira, a very refined pureed soup, usually served at the beginning of the meal with a glass of milk.

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Lentils, chickpeas, diced beef or lamb, chopped tomatoes, turmeric, and plenty of fresh herbs form the basis of this soup that has many benefits. Extremely comforting, it fills up hungry stomachs at the end of the day and, rich in fiber, aids in digestion. An important moment for the faithful, who sometimes spend 20 hours in a row without swallowing anything. But if it is so popular, then thanks to the unique taste, if you like coriander. To make it, make sure you have all the ingredients we are going to list because the recipe cannot be improvised!


– 1 onion
– 1 bunch fresh cilantro, chopped
– 1 bunch chopped fresh parsley
– 100 gr chickpeas (soaked the day before in water)
– 50 g lentils
– 1 bunch of celery
– 700 gr peeled or grated tomatoes
– 150 g beef or lamb, cut into small pieces
– ½ teaspoon turmeric
– ½ teaspoon of ginger
– ½ teaspoon pepper
– 2 teaspoons of salt
– juice of half a lemon
– Saffron
– 2 liters of water
– some flour or sourdough
– rancid oil


Fry the meat with onions, add water, legumes or even a handful of rice and saffron strands. Separately, mix the pureed tomatoes, lemon juice and a lot of greens (cilantro, parsley). Add this mixture to the broth slowly so that there are no lumps. Then add all your spices and, when serving, some rancid butter. Choumicha Shafai, an expert in Moroccan cuisine, reveals her secret to creamy harira: At the end of cooking, she adds what is called tadouira in the Moroccan dialect, a mixture of flour and water that gives the soup its texture.

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