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Loading...This hearty Algerian harira is a fragrant, slow-simmered soup built on tender lamb, chickpeas, brown lentils, and a generous amount of celery and fresh ginger. A velvety flour-and-water thickener called tadouira gives it its signature silky body, while saffron, cinnamon, and turmeric bring warmth. Finished with fresh herbs and a squeeze of lemon, it is the centerpiece of family tables during Ramadan and cooler months.
Prep Time20 mins
Cook Time105 mins
Total Time125 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 17 gFat
- 5 gSaturated Fat
- 46 gCarbs
- 11 gFiber
- 7 gSugar
- 34 gProtein
- 540 mgSodium
- 1180 mgPotassium
- 135 mgCalcium
- 6.5 mgIron
- 24 mgVitamin C
- 90 mcgVitamin A
Ingredients
For the lamb and aromatics
- 1.5 lb lamb shoulder, trimmed and cut into 3/4-inch cubes
- 2 tbsp olive oil
- 2 medium yellow onions, finely diced
- 4 celery stalks, finely diced
- 1 tbsp fresh ginger, finely grated
- 4 garlic cloves, minced
For the spice base
- 2 tsp ground turmeric
- 1 1/2 tsp ground cinnamon
- 1 tsp freshly ground black pepper
- 1/2 tsp saffron threads, crumbled
- 2 tbsp tomato paste
- 4 medium ripe tomatoes, grated on the large holes of a box grater
For the legumes and broth
- 1 cup dried chickpeas, soaked overnight and drained
- 1/2 cup brown lentils, rinsed
- 8 cups water
- 2 tsp fine sea salt, plus more to taste
For the tadouira and garnish
- 1/2 cup all-purpose flour
- 1/2 cup warm water
- 1 cup fresh cilantro, finely chopped
- 1/2 cup fresh flat-leaf parsley, finely chopped
- 2 lemons, cut into wedges, for serving
Directions
- Heat the olive oil in a large heavy pot over medium-high heat. Add the lamb cubes in a single layer and brown undisturbed for 3 minutes, then turn and brown the other sides for 3 to 4 minutes more, until deeply colored. Transfer to a plate.
- Reduce the heat to medium. Add the onions, celery, ginger, and garlic to the same pot and cook, stirring often, for 6 to 8 minutes until softened and lightly golden.
- Stir in the turmeric, cinnamon, black pepper, saffron, and tomato paste. Cook for 2 minutes, stirring constantly, until the paste darkens and the spices smell toasted.
- Add the grated tomatoes and cook for 5 minutes, stirring, until they thicken and reduce to a jam-like consistency.
- Return the lamb to the pot along with the drained chickpeas, lentils, 8 cups water, and 2 teaspoons salt. Bring to a boil, skim any foam, then reduce the heat to low, cover, and simmer gently for 1 hour and 15 minutes, until the lamb is fork-tender and the chickpeas are creamy.
- Whisk the flour and warm water together in a small bowl until completely smooth to make the tadouira. Pour it into the simmering soup in a slow, steady stream while whisking continuously. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the harira thickens to a silky, light-coating consistency.
- Stir in the cilantro and parsley, taste, and adjust the salt. Ladle the harira into warm bowls and serve immediately with lemon wedges for squeezing over each portion.
- Offer warm crusty bread and a small dish of pitted dates alongside, the traditional accompaniments for Algerian harira.
Cook’s Notes
- Soak the chickpeas overnight in cold water with a pinch of baking soda for an even creamier texture and easier digestion.
- Always pour the tadouira in a thin stream while whisking; adding it all at once creates stubborn flour lumps.
- For a deeper, more complex flavor, brown the lamb very well in step 1 until you see dark fond on the bottom of the pot.
- Harira tastes even better the next day as the spices mellow; reheat gently with a splash of water to loosen.
- Traditional Algerian harira is often served with khobz bread and a few medjool dates for a sweet-savory contrast.
