Harira is a tomato-based soup featured at the center of many Moroccan tables during the month of Ramadan.

I remember the entire city of Rabat had a buzz to it that was unlike anything Ive ever experienced.

We used the special cookie cutters he brought home from Morocco so we could make chebakia together.

a recipe photo of the Harira served in a bowl

Photo:Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco

We even had our own set of walnut spoons, traditionally used when enjoying our harira.

It gave us a sense of humility and accomplishment.

To this day, I hold a deep appreciation for these lessons, especially during the month of Ramadan.

the ingredients to make the Harira

Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco

Add beef, onion, celery and 14 cup each cilantro and parsley.

Bring to a boil over high heat, then reduce heat to a simmer.

Stir the soup well; add noodles.

a photo of the vegetables, herbs, and meat being stirred in the pot

Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco

Cook over medium-high heat, stirring occasionally, until the noodles are tender, 5 to 7 minutes.

Stir in the remaining 12 cup each cilantro and parsley.

Serve garnished with more cilantro, if desired.

a photo of the lentils, chickpeas, water, and tomatoes being stirred in the pot

Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.

a photo of the noodles and herbs being stirred in the pot

Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco