Maroccan Harira

  • Maroccan Harira
  • Maroccan Harira
  • Maroccan Harira
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  • 1 cup textured soy pieces - soaked in water
  • 2 splashes ground cummin
  • 2 tspn sweet paprika powder
  • 1 clove garlic - grated
  • 1 pinch seasalt
  • 1 small x onion, chopped
  • 2 small x carrots - sliced
  • 1 tin x diced tomatoes
  • 1 cup passata tomato
  • 1 x beef style stock cube (mussels)
  • 1 tspn smoked paprika powder
  • 1/2 tspn cinnamon
  • 1 splash olive oil
  • 2 tin x chick peas
  • 1/2 cup fresh chopped coriander
  • 1/2 tspn ground cummin
  • 1/4 x piece of a orange
  • 1 pinch cayenne pepper
  • 1 pinch raw sugar


Prepare the soy meat one day ahead.
Soak in water for about 30min. Squeeze out the water and marinate the soy pieces with garlic, cummin powder, sweet paprika, seasalt and a splash of olive oil. Refridgerate over night.

Prepare your carrot and onion.

Heat some Sunflower oil into a pan and start to fry your soy pieces until slightly golden. Add the onion and carrot and fry for further 3 min.

Season with the cinnamon, cummin, cayenne, seasalt, raw sugar, stock cube – stir well and add the diced tomatoes and passata tomato. Add the chick peas and orange + coriander and give it a slight simmer for about 15 min.

Preaheat in the meantime the oven to 180C°

Replace the Harira into a oven-proof dish and bake for 20 min.

Serve with Cous Cous or fresh turkish bread!

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