Moroccan Harira Soup

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  • ½ Kg lamb meat finely chopped
  • 1 ½ Kg red tomato ground in the food processor 
  • 2 cups soaked chickpeas
  • 3 tablespoons lentil
  • Small handful of coriander and celery finely chopped
  • Chopped onion
  • 1 cup vermicelli 
  • 1 pack of Nada Tomato Paste
  • 2 spoons ghee
  • 1 teaspoon black pepper
  • 1 tablespoon ginger
  • 2 sticks of cinnamon 
  • 1 Liter hot water
  • Flour to thicken soup



  1. In a slow-cooker, put the chopped meat, add chickpeas, ground tomato, coriander, celery, onion, lentil, and oil. Add salt and pepper, ginger, and hot water then close the cooker for half an hour from the time you hear the slow-cooker whistle. 
  2. Then, prepare the flour with a bit of cold water until free from crumbs, then add it to the mixture in the pan, stirring constantly with a wooden spoon till soup becomes thick, stirring constantly for 5 minutes over the heat
  3. Add ghee, Nada Tomato Paste, cinnamon, vermicelli stirring constantly and cook for 10 minutes. The Harira is now ready to be served.