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Harira is a flavorful Algerian soup of lamb, vegetables, and chickpeas, thickened to a stew with a beaten egg and flour mixture.
Table of Contents
6
servings15
minutes90
minutes450
kcalHarira is a beloved North African soup served at Ramadan, and the Algerian version is hearty and warming. In this recipe, tender lamb and aromatic vegetables are simmered in a tomato broth with chickpeas and fragrant spices like ginger and cinnamon. The broth is then enriched with a mixture of beaten egg and flour (called al-’aqda) to give the soup a silky, stew-like consistency. Fresh herbs (cilantro and parsley) and a squeeze of lemon brighten each bowl. The result is a smooth, filling soup reminiscent of Moroccan harira but with its own Algerian twist. It’s traditionally enjoyed with bread and lemon wedges on the side.
500 g lamb pieces (shoulder or stew meat), trimmed and cut into bite-sized pieces – stew cuts with some fat are ideal. (Beef or chicken can be used if you prefer.)
2 tablespoons olive oil – for browning the meat and sautéing vegetables.
1 large onion, chopped – forms the base of the soup.
2 cloves garlic, minced – adds depth to the broth.
2 carrots, peeled and diced – for sweetness and body.
2 celery stalks, diced – adds a mild savory note.
2 medium tomatoes, peeled and finely chopped (or 2 tablespoons tomato paste) – provides a tomato base to the soup.
1 teaspoon ground ginger – warm, pungent spice common in harira.
1 teaspoon ground cinnamon – contributes warmth and complexity.
1 teaspoon paprika – sweet or smoked paprika adds color and mild spice.
½ teaspoon ground turmeric – (optional) for color and subtle earthiness.
1 teaspoon ground coriander – adds citrusy, nutty flavor.
Salt and black pepper, to taste – essential for seasoning.
1 liter water (or chicken stock) – the cooking liquid. (Stock will make it richer.)
½ cup dried chickpeas, soaked overnight (drained) – classic legume in harira. (Use canned chickpeas for shortcut, adding 3/4 cup drained and reducing added salt.)
2 potatoes, peeled and diced – help thicken the soup as they break down.
½ cup coarse semolina or flour – mixed with egg to thicken the soup. (Use fine semolina [tchicha] if available; otherwise, 2 tablespoons all-purpose flour.)
2 large eggs, beaten – used to create the thickening mixture called ’aqda.
½ cup each chopped cilantro and parsley – fresh herbs that brighten the soup at the end.
Juice of 1 lemon (optional, to serve) – adds brightness and acidity.
Brown the meat: Heat the olive oil in a large soup pot over medium-high heat. Add the lamb pieces and brown lightly on all sides, about 5 minutes. Remove meat with a slotted spoon and set aside.
Sauté the vegetables: In the same pot, add onion, garlic, carrots, and celery. Cook over medium heat until softened, about 5 minutes. Stir in the spices (ginger, cinnamon, paprika, turmeric, coriander) and cook for another minute until fragrant.
Add liquids and legumes: Return the lamb to the pot. Stir in the chopped tomatoes (or tomato paste), salt, and pepper. Pour in the water (or stock), bring to a boil, then reduce heat to a simmer. Add the drained chickpeas and potatoes. Cover and simmer gently for 1 hour, stirring occasionally. Add water during cooking if the soup becomes too thick.
Prepare the thickener: In a small bowl, whisk together the semolina (or flour) with one beaten egg and a ladleful of soup broth to make a smooth paste.
Thicken the soup: Remove the pot from heat briefly. Slowly pour the egg-flour mixture into the hot soup while stirring constantly. This will thicken the broth. If it seems too thick, stir in a little more warm water. Return the pot to low heat and bring back to a gentle simmer. One by one, beat the remaining egg and drizzle it into the soup while stirring, creating an egg-drop effect that further thickens and enriches the soup. Cook for another 5 minutes over low heat.
Finish and serve: Stir in the chopped cilantro and parsley. (Reserve a little for garnish.) Season again with salt and pepper if needed. Ladle the soup into bowls, garnish with extra herbs, and serve with lemon wedges on the side.
Nutrient | Amount |
Calories | ~450 kcal |
Total Fat | 18 g |
– Saturated Fat | 6 g |
Cholesterol | 160 mg |
Sodium | ~900 mg |
Total Carbohydrate | 38 g |
– Dietary Fiber | 8 g |
– Sugars | 4 g |
Protein | 25 g |
Allergens: Contains wheat (from semolina/flour) and eggs. This version is dairy-free unless you add butter or yogurt.
Q: How is Algerian Harira different from Moroccan Harira?
A: Algerian Harira typically has no lentils and may use flour/semolina and egg to thicken it. Moroccan Harira often includes lentils and chickpeas and is spiced differently. Both share the concept of a thick, comforting soup served at Ramadan.
Q: What is al-’aqda?
A: Al-’aqda is the thickening mixture made of beaten egg (sometimes with flour or semolina and lemon). It gives the soup its creamy texture.
Q: Can I add lentils to this soup?
A: Yes, you can stir in a handful of red or green lentils in step 3 with the chickpeas. They will break down and make the soup even thicker.
Q: Why do we add the eggs at the end?
A: Beating in the eggs at the end enriches the soup and thickens the broth without curdling. It creates a smooth, velvety texture that is a hallmark of a well-made Harira.
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