Harira Soup

  • Soup

  • Moroccan

"If you have not tried Harira soup, it is something I would definitely recommend. Just be careful not to stain your favourite designer piece of clothing!"



  • 500 grams diced lamb shoulder
  • 40g butter
  • 1 teaspoon ground turmeric
  • ground black pepper and sea salt to taste
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 1 pinch saffron 
  • ¾ cup chopped celery
  • 2 onions chopped
  • cup chopped fresh coriander
  • ½ cup chopped flat parsley
  • 2x 440g can diced tomatoes
  • 4 cups water
  • cup green lentils
  • 1x 440g can chick peas, drained
  • 110 grams vermicelli pasta
  • 2 eggs, beaten
  • 1 lemon, juiced, 1 lemon cut in wedges


Melt the butter on medium heat in a large pot. Place the lamb, turmeric, salt, pepper, cinnamon, ginger, saffron, celery, onion, and half the parsley into a large pot over a low heat. Stir until the lamb is browned, around 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.

Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.

About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, l cook until noodles are al dente. Stir in lemon and eggs, and remaining parsley. Serve with coriander sprinkled on top and lemon wedges.

Brought to you by
Gila Cavalli of Cavalli Leather Goods & Fashion
20 minutes prep and 2 hours cooking

Sign up for Market eNews

Keep up-to-date with all the latest news and events.


We respect your privacy.