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Algerian cuisineSoups

Harira (Algerian-Style 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.

Harira (Algerian-Style Soup with Egg & Flour)
6Servings
15Preparation
90Cooking
450 kcalCalories
Course
Soups
Cuisine
Algerian
Difficulty
Moderate

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.

Ingredients

Recipe card

Algerian Harira (Hearty Lamb Soup with Egg & Flour)

Yield6

Ingredients

Directions

01Brown 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.

02Sauté 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.

03Add 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.

04Prepare 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.

05Thicken 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.

06Finish 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.

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.

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.

Nutrition

Calories~450 kcal
Total Fat18 g
– Saturated Fat6 g
Cholesterol160 mg
Sodium~900 mg
Total Carbohydrate38 g
– Dietary Fiber8 g
– Sugars4 g
Protein25 g

Amount