As we head into the winter months, Heather and I have been on the lookout for more warmer and heartier dishes that pair well with the colder weather.
Using these criteria, harira was a really easy find. And with an abundance of extra ingredients as we come away from Thanksgiving, it was the perfect way to make efficient use of what we had left.
What is Harira?
Harira is a hearty and thick stew common to the Maghreb, a region of northwest Africa to the west of Egypt. While harira is commonly considered a Moroccan recipe, you will find similar variants to the recipe in the rest of the Maghreb that spans through Algeria, Tunisia and Libya. As we talk about harira today, though, we’re talking about the traditional Moroccan version of the recipe.
Harira is a dish served most usually during the month of Ramadan as part of the iftar – or when those observing break the day’s fast. You might also see harira as part of the menu for festive occasions, or even as a simple comfort meal at home during the winter months. Its versatility as a dish knows no bounds.
About the Recipe
The beauty to making harira is that there is no one singular correct way to making a delicious harira. In our own research, we found such an amazing diversity in different harira recipes, and we actually drew our own inspiration from two separate sources, one from Maroc Mama and one from Pamela Salzman.
Depending on your dietary preference, the harira can either be made with meat or as a vegetarian dish. In earlier times when meat was more expensive and more limited in availability, the more meaty variation of harira was often reserved for the more special and festive occasions. Honestly, it’s just as good both vegetarian and with meat.
What is absolutely necessary to make a good harira, however, is the abundant inclusion of fragrant spices. Moroccan cuisine is well-renowned for its use of strong spices and the vibrant tastes that result from it. Cinnamon and cumin are two of the most prevalent spices used in any recipe, although there’s a whole world of other herbs and spices to go with.
The key to getting the desired thick consistency of the end harira product is by creating a thickening mixture called the tadouira. At its most basic, the tadouira is a mixture of flour and water that is mixed into the broth towards the end of cooking to condense the soup and make it more wholesome.
Our Take on the Recipe
For our recipe, we opted to create the soup base from scratch with homemade vegetable broth and fresh tomatoes. This was our preference over canned tomatoes, and it did add a few extra minutes of cook time to our recipe, but we found it to be well worth it. If you’d prefer, however, canned tomatoes can be a suitable substitute… (we recommend you use cans free of BPA lining).
Another major alteration we made for our recipe was to effectively double the amount of spices used in the soup. For the proportion of harira that this recipe creates, we personally found that it didn’t come out spiced enough, which would be a shame given the beauty and vibrance that comes from Moroccan spice mixtures.
Finally, for the tadouira, we opted for a healthier flour with better nutritional value. Since the recipe has chickpeas in it, what better flour to use than a chickpea flour? Loaded with protein and a great source of iron and fiber, swapping the chickpea for the all-purpose flour gives an added gluten-free bonus to an already delicious recipe.
And that’s pretty much it! The actual cooking of the harira itself is fairly intensive and will take some time to fully stew and have the flavors marry together, so be sure to make a fair amount. It stores well and can last for days… if it makes it that long.
What is your favorite method for preparing harira? Leave a comment below!Print