Harira is a Moroccan soup that is mostly eaten during Ramadan by residents but often made year round for visitors who want a local taste.

The name harira, derived from the Arabic word meaning silk, takes it’s name from the texture of the soup after it’s been thickened with the egg at the end.

While I was visiting Morocco, I was surprised at the different ways it was made. From the hotel in Rabat to the riad in Tétouan, they each had their own spin.

I wanted to try out my version tonight that I thought my family would like and they loved it. I used beef and my youngest said she would like to try it with chicken next time, while my husband wanted a version with no meat. We’ll keep playing around with it and if you do make it for your family, make sure to let us know!

Ingredients

• 1 pound beef
• 2 TB Olive oil
• 1 Onion
• 3 Celery stalks
• 3 Carrots
• 1 cup Lentils
• 1 can drained Chickpeas
• Parsley bunch
• Cilantro bunch
• 1 can Tomato sauce
• 8 cups beef bouillon/broth
• 2 tsp cumin
• 2 tsp turmeric
• 1 tsp red pepper flakes
• 2 tsp cinnamon
• salt & pepper to taste
• 1 cup rice
• 1 Egg
• 2 TB Flour
• 2 TB Lemon juice
• 2 cups water

I started by browning the meat in the olive oil.

Once it was done, I set it aside in my cooking pot and used the meat juices to cook the chopped onion. After five minutes of medium heat, I added the celery and carrots.

I also added all the spices and cooked everything for an additional five minutes.

Now that the celery and carrots had softened just a little, I added the meat mixture on top so I could use the pot to get the water mixture started. I boiled the eight cups of beef broth and added the chickpeas, lentils and tomato sauce. Once everything started to boil, I added the meat and other vegetables back in to simmer for one hour.

My timer told me after an hour that it was time to add the finally chopped parsley and cilantro and let that cook for an additional ten minutes.

While that was on the stove, I whisked together the water, egg, flour and lemon juice and slowly added it in for an additional five minutes.

The soup is wonderful with bread to help soak up the last few drops. Be sure to leave leftovers for the next day. One of my favorite foods for breakfast at the Rabat hotel was their harira and many Moroccans swear their favorite soup is best eaten as a leftover.

If you enjoyed making this soup, make sure you stop by these other yummy foods to make for Ramadan

Libyan Sharba Soup {Recipe}

Palestinian Spinach and Lentil Soup {Recipe}

Visit A Crafty Arab on Pinterest to see what other foods you can make from the Arab world.