Moroccan · soup

Harira

Name: Harira
Prep time: 30 min
Total time: 2 h
Cuisine: Moroccan
Ingredients: 1 lb lamb; 1 can (14 oz) canned tomatoes; 1 cup brown lentils; 1 cup dried chickpeas, soaked overnight; 1 onion, chopped; 2 stalks celery, chopped; 1/2 cup fresh cilantro, chopped; 1/2 cup fresh parsley, chopped; 2 tbsp tomato paste; 3 tbsp flour; 2 tbsp lemon juice; 3 tbsp olive oil; 1 tsp ground ginger; 1/2 tsp cinnamon; 1/2 tsp turmeric; 1/2 tsp black pepper; salt to taste; 1/2 cup vermicelli noodles

Harira reads umami 6.8, richness 5.5 and citrus 4.8 on Palate's 0–10 flavor X-ray — a Moroccan soup, about 2 hr. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.1 / 10
Sweet & Fruity — 3.3 / 10
Sour & Bright — 6.3 / 10
Bitter & Earthy — 3.4 / 10
Rich & Fat — 6.1 / 10
Aromatic & Spice — 3.4 / 10

The measured notes (of 18)

Umami 6.8 · Richness 5.5 · Citrus 4.8 · Sourness 4.7 · Earthy 3.2 · Herbaceous 2.9 · Allium 2.9 · Sweetness 2.7 · Salinity 2.5 · Warm Spice 2.2 · Nutty 2.1 · Fruity 2.0 · Bitterness 1.4 · Floral 1.3 · Funk & Ferment 1.1 · Heat 0.8

What's in it (18)

1 lb lamb
1 can (14 oz) canned tomatoes
1 cup brown lentils
1 cup dried chickpeas, soaked overnight
1 onion, chopped
2 stalks celery, chopped
1/2 cup fresh cilantro, chopped
1/2 cup fresh parsley, chopped
2 tbsp tomato paste
3 tbsp flour
2 tbsp lemon juice
3 tbsp olive oil
1 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 tsp black pepper
salt to taste
1/2 cup vermicelli noodles

Time & effort: about 2 hr (30 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 183.9 kcal, 11.8 g protein, 4.3 g fat, 24.4 g carbs

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

How it's cooked (4 steps)

Saute onion and meat with spices in olive oil, then add tomatoes, tomato paste, herbs, chickpeas, and enough water to make a hearty soup.
Simmer for an hour, add lentils, and cook until everything is soft.
Stir in a flour-and-water slurry to thicken, then add vermicelli and cook for a few more minutes.
Finish with fresh lemon juice and extra herbs.

Dishes with a similar flavor shape

Mahshi (Stuffed Vegetables) — Egyptian
Khoresht-e Bademjan (Eggplant Stew) — Persian
Saltah (Lamb Stew under Whipped Fenugreek Froth) — Yemeni
Bamia (Okra Stew) — Egyptian
Ghormeh Sabzi (Herb and Bean Stew) — Persian

Keep reading: what umami, richness, citrus 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.