Algerian National Food
Harira (Algerian-Style Soup with Egg & Flour)
Last updated: 2026-02-28 21:37:24
Recipe at a glance
Harira (Algerian-Style Soup with Egg & Flour)
Key recipe details from the source.
- Servings
- 6
- Preparation
- 15
- Cooking
- 90
- Calories
- 450 kcal
Algerian recipe
Algerian Harira (Hearty Lamb Soup with Egg & Flour)
Harira 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.
01 · Overview
Overview
Harira is a flavorful Algerian soup of lamb, vegetables, and chickpeas, thickened to a stew with a beaten egg and flour mixture.
Harira 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.
02 · Ingredients
Ingredients
- 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.
03 · Directions
Directions
Directions
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.
04 · Practical
Practical
Thickening
The soup should be thick and creamy, not watery. If your initial thickener (semolina/flour and egg) clumps, strain the soup through a sieve. If it’s too thick after simmering, thin it with a bit more hot water.
Spice level
Harira is flavorful but not very spicy; adjust heat by adding a pinch of chili or harissa paste if you like more kick.
Vegetarian option
Skip the meat and use vegetable stock. Add more chickpeas or toss in beans like lentils or red beans for protein. The process of thickening with egg and semolina remains the same.
Herbs
Fresh cilantro and parsley are traditional. You can also add a little mint or chives to suit your taste. Stir them in at the very end to keep the color and brightness.
Serving
Harira is often eaten with lemon and bread. Drizzle olive oil on top and serve alongside crusty bread or flatbread.
Make-ahead
Like many stews, Harira tastes even better the next day after flavors meld. Reheat gently, adding water if the soup has thickened in the fridge.
05 · FAQ
FAQ
How is Algerian Harira different from Moroccan Harira?
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.
What is al-’aqda ?
Al-’aqda is the thickening mixture made of beaten egg (sometimes with flour or semolina and lemon). It gives the soup its creamy texture.
Can I add lentils to this soup?
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.
Why do we add the eggs at the end?
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.
06 · Nutrition
Nutrition
- 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
Amount