ALGERIAN HARIRA SOUP RECIPE, a sour creamy soup, sweet and versatile. Made of fresh vegetables, legumes, a little meat, spices, and aromatic herbs.


The harira soup is a traditional soup of Andalusian origin. Very popular both in Morocco and Algeria, especially in western Algeria (border with Morocco).

Like all traditional recipes, there are variations from one country to another and even from one region/family to another.

Harira and chorba are the two main soups of Ramadan. They are served as starters (either, not both at once), with dates and lben. This almost every day, breaking the fast, for 30 days! Even if it’s very hot!

But not only during the month of fasting, but the Algerian harira is a delicious soup also consumed throughout the year, especially in winter. It is comforting and nutritious. Because it is versatility, it can also be served as a main course for a light meal, accompanied by matlou3 (Algerian bread) or a baguette.


ALGERIAN HARIRA SOUP RECIPE, a sour creamy soup, sweet and versatile. Made of fresh vegetables, legumes, a little meat, spices, and aromatic herbs.

Course Soup
Keyword healthy recipes, healthy soup, soup recipes
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 Servings
Author admin


The harira:

  • 350 g meat cut into pieces (small or medium)
  • 1 large onion, chopped
  • 1 clove of garlic, chopped
  • 4 beautiful ripe tomatoes, peeled, seeded and crushed (or equivalent in fresh tomatoes)
  • 1 tablespoon of tomato paste
  • 1 small carrot, peeled and cut into small pieces
  • 1 small zucchini, cut into small pieces
  • 1 celery stalk, finely chopped
  • 1 teaspoon of salt (or according to your taste)
  • ½ teaspoon black pepper
  • 1 teaspoon of turmeric
  • ½ teaspoon ginger powder
  • 1 teaspoon ground caraway
  • 1 bunch of cilantro
  • 1 bouillon cube (optional)
  • 1 fillet of olive oil
  • 1 cup | 250 ml chickpeas dipped in cold water since the day before
  • A small glass | 100 ml of vermicelli

To thicken the soup - Tédouira or leaven:

  • 1 tablespoon white flour
  • A little water

To serve:

  • 1 yellow lemon
  • Fresh chilled coriander


  1. In a casserole, heat a drizzle of olive oil. Slice the onion and pieces meat for a few minutes, stirring occasionally.

  2. Add the spices, chickpeas, tomato paste, tomatoes, vegetables, and cilantro. Mix everything.

  3. Pour about 2 liters | 8 cups of water. Bring to the boil then lower the heat, cover the pan and cook for about 45 to 50 minutes.

  4. Once cooked, remove the pieces of meat and chickpeas. Mix the rest.

  5. if necessary, add hot water if the soup is too thick (especially since the soup will thicken once cooled).

  6. Add the vermicelli and cook for a few minutes, stirring occasionally.

  7. After adding the vermicelli, prepare the tédouira to thicken the sauce: in a bowl put a little water and flour. Beat well with a fork to have a fine mixture. Pour everything into the casserole. Put the meat and chickpeas back. Pour some broths and it's ready!

To serve:

  1. Serve your hot Algerian harira Soup with a cup of lemon juice and sprinkled with chopped fresh coriander.

  2. Optionally, accompany it with homemade Algerian bread (matlou3, semolina cake) or a good baguette. Enjoy your meal!

Recipe Notes

Traditionally we use lamb meat, but you can use beef. 

2. Chickpeas: 
You can use dry or canned chickpeas. 
If you use dry chickpeas, you can add a pinch of baking soda to the soaking water. It helps to shorten the cooking time. 
Personally, I soak chickpeas in the water, then I drain them the next day and I spread them in small freezer bags, for my soups and dishes that require chickpeas dipped the day before. 

But you can also use canned chickpeas already ready. In this case, drain them, rinse them and add them towards the end of the cooking of the harira.

If you do not digest chickpeas well, remove their skin, they will be more digestible. 

3. Variants: 
There are some who add lentils (about ¼ cup | 60 ml) and/or rice (2 tablespoons or a little more). 
Do not hesitate to vary the spices and aromatic herbs according to your taste. 

4. Other ways to thicken the harira: 
Some use a sourdough prepared preferably the day before: 100 ml of flour, 1 teaspoon of yeast bakery, ¼ teaspoon of fine semolina, water. Mix all, cover and let rest while you prepare your harira or all night. Leaven must be very liquid, in all 3 ladles. 
There is also the egg yolk. But I do not like it's taste in soup.

5. Spicy harira for a spicy lover like me! 
To give a little spice to the harira, I add a little harissa (you can use any sauce poquante, tabasco for example). 

6. You can cook your harira in a pressure cooker (pressure cooker). It will be faster and the soup will have even more flavor.

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