Morocco Recipes – Harira (Ramadam Soup)


  • 2 onions, finely chopped
  • 1 cup of fava beans, soaked and drained
  • 1 cup of chick peas
  • 1 cup of lentils (optional)
  • 10 vine tomatoes, peeled seeded and grated or chopped finely.
  • ½ pound of beef, preferably diced fillet
  • 2 tablespoons of olive oil
  • 1 litre of water
  • 1 cup of water flower mixture (1 tables spoon of plain flower dissolved in a cup of water)
  • 1 teaspoon of ground Tumeric
  • 2 teaspoons of ground ginger
  • 1 teaspoon pepper
  • 1 teaspoon of ground cinnamon
  • Handful of flat-leaf parsley
  • Small handful of cilantro
  • Small handful of lovage (optional)
  • ½ cup of rice or crushed vermicelli
  • Salt


Chop the cilantro and flat-leaf parsley and grind in pestle and mortar and release the flavours.

Place the following into a deep saucepan and cover 1 litre of water; chickpeas, chopped onion, spices, meat. Bring to the boil and simmer until the chick-peas are tender.

Then add the crushed herbs, pulped tomatoes and half a cup of rice

After about 5 minutes add the water flour mixture, this helps the soup thicken and lighten in colour.

Finally add the fava beans. Simmer for about 20-30 minutes.


Serve with bread and sweet dates.