Robert Carrier's Moroccan harira

Robert Carrier's Moroccan harira

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(6 ratings)

Ready in 2¾ hours, plus overnight soaking

More effort

Serves 6 - 8
In Morocco this soup is served as an important part of the festivities of Ramadan: it's the traditional soup to break the fast

Nutrition and extra info

Nutrition: per serving

  • kcal381
  • fat15g
  • saturates8g
  • carbs38g
  • sugars0g
  • fibre5g
  • protein26g
  • salt0.35g
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  • 100g dried chickpeas, soaked overnight and drained
  • 100g Puy lentils



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 450g ready-diced lamb, cut into 1cm cubes



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1 large Spanish onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • ½ tsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • ½ tsp each ground ginger, saffron strands and paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g long grain rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 2 tbsp chopped fresh coriander
  • 4 tbsp chopped fresh flatleaf parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 4 large ripe tomatoes, skinned, seeded and chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • lemon quarters, to serve



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  1. Tip the chickpeas and lentils into a large saucepan or flameproof casserole. Add the lamb, onion, turmeric, cinnamon, ginger, saffron strands and paprika, then pour in 1.5 litres/21⁄2 pints water. Season.

  2. Bring to the boil, skimming all the froth from the surface as the water begins to bubble, then stir in half the butter. Turn down the heat and simmer the soup, covered, for 11⁄2 -2 hours until the chickpeas are tender, adding a little more water from time to time as necessary.

  3. Towards the end of the cooking time, prepare the rice. Bring 850ml/ 11⁄2 pints water to the boil in a saucepan, shower in the rice, the rest of the butter and salt to taste. Cook until the rice is very tender. Drain, reserving 3tbsp of the liquid.

  4. To finish, put the reserved rice liquid in a small saucepan. Stir in the coriander, parsley (hold a little back for a garnish if you like) and tomatoes, then simmer for 15 minutes, stirring from time to time. Add to the soup with the rice, and then taste for seasoning. Simmer for 5-10 minutes to thicken slightly. Serve hot, with a lemon quarter for each serving so guests can squeeze over lemon juice to taste.

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Comments (7)

emma1505's picture

Do you think it could work with chicken as I don't eat lamb ?

emma1505's picture

Do you think it could work with chicken as I don't eat lamb ?

marsal26's picture

I did this twice and everyone loved it. Easy to make too.

amaloopy's picture

I did this in the slow cooker as a one pot dish adding the rice right at the end. It worked brilliantly. Only thing i may do next time is add some dried prunes too.

dancingbunny's picture

I didn't do the bit with the rice water either but it still came out fine.

bethocallaghan's picture

Really nice and easy to make (though I did misread the recipe slightly and so didn't do the thing with cooking the tomatoes and herbs in the rice water - it still came out well though. Added some carrots as well with the onions at the beginning.

peperstiche's picture

I have now made this for the second time for Christmas as I have vegetarian daughters. We all love it, much more interesting than turkey which we also have. I substituted almonds with hazel nuts and roasted cashews for the pistachios as that was what I had in the larder. Equally delicious. Will definitely make it again, it looks stunning.

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