Moroccan · soup

Moroccan Harira - A Favourite In Algeria

Moroccan Harira - A Favourite In Algeria reads citrus 5.5, sourness 5.4 and umami 5.0 on Palate's 0–10 flavor X-ray — a Moroccan soup, about 1 hr 55 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.3 / 10
• Sweet & Fruity — 5.8 / 10
• Sour & Bright — 7.1 / 10
• Bitter & Earthy — 2.8 / 10
• Rich & Fat — 5.3 / 10
• Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Citrus 5.5 · Sourness 5.4 · Umami 5.0 · Richness 4.8 · Fruity 4.7 · Allium 3.8 · Sweetness 3.4 · Herbaceous 2.6 · Earthy 2.6 · Floral 2.3 · Salinity 2.3 · Nutty 1.7 · Warm Spice 1.7 · Bitterness 1.3 · Funk & Ferment 1.1 · Heat 0.7

What's in it (19)

• 2 1/2 liters water
• 1 cup water
• 1 lemon, juice of
• 3 teaspoons plain flour
• 4 pieces lamb or 4 chicken pieces, preferably on the bone
• 1 carrot
• 1 potato
• 1 courgette (zucchini)
• 2 fresh tomatoes
• 1/2 bunch coriander (cilantro)
• 1 fresh fennel bulbs or 1 pinch fennel seed
• 1 pinch celery seed
• 1 medium onion
• 4 garlic cloves
• 4 tablespoons chickpeas
• 4 tablespoons green lentils
• 1 tablespoon olive oil oil (for frying)
• 3 teaspoons ras el hanout spice mix (heaped)
• salt and pepper

Time & effort: about 1 hr 55 min (25 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 46.2 kcal, 2.5 g protein, 1.3 g fat, 7.2 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. In a medium sized bowl, pour 1 cup of water, the lemon juice and the flour. Set aside.
2. Also put 1 garlic clove and 1/4 of the corriander to one side until the end of cooking.
3. Take a heavy bottomed pan or pressure cooker and place the meat (if using small pieces or boneless meat, it's best to secure them in a muslin cloth bag), add the vegetables and remaining corriander roughly chopped.
4. Fry those ingredients with a little oil, 1 tsp of ras el hanout for a couple of minutes then pour on the water and leave to simmer, covered for 1 and a 1/2 hours or around 45 minutes in a pressure cooker. (or until meat and vegetables are tender) Add salt & pepper to taste.
5. Remove the meat and set aside. Remove any traces of bones, gristle etc.
6. Liquidise the remaining vegetables and push through sieve when finished, take another cup of freshly boiled water and pour over sieve to get any last traces!
7. Put everything back in the pan and on low heat (just enough to reach a slow boil) You may wish to add a little more water or stock at this stage.
8. When the harira reaches the boil, lower heat a little & add the flour mixture prepared in step 1. Add a few tbsp of the harira to the flour mix first. Remember to add gradually and stir continuously to avoid lumps.
9. Turn heat to low and finely chopped coriander (last 1/4), final garlic clove minced & 2 tsp of ras el hanout. Allow the harira to heat through again so garlic is not raw.
10. Sprinkle more coriander on top if desired and serve with fresh bread.

Dishes with a similar flavor shape

• Crispy Fried Halloumi with Lemon-Herb Chickpeas — Greek
• Pork Carnitas Burrito with Rice and Beans — Mexican
• Carne Asada Burrito Bowl with Grilled Corn — Tex-Mex
• Mercimek Corbasi (Red Lentil Soup) — Turkish
• Lahmacun — Turkish

Keep reading: what citrus, sourness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.