Easy Traditional Moroccan Harira with Thermomix
Harira is a classic Moroccan soup, rich in flavor, history, and tradition. Known as the soup of celebration, it’s most famously served during Ramadan to break the fast, but Moroccans enjoy it throughout the year on special occasions or family gatherings. Beyond its delicious taste, Harira is nutritious, packed with legumes, herbs, spices, and meat, offering a comforting and balanced meal.
In this post, I’ll share my step-by-step Harira recipe prepared both with the Thermomix TM7 and the traditional pressure cooker method. You’ll get all the details for ingredients, preparation, and tips to get perfect results every time.
About Me: Imane Bir
I’m Imane Bir, content creator, Thermomix consultant, and team leader in the USA. My role as a consultant goes beyond selling the Thermomix, I provide personalized demos, ongoing support, and guidance for clients who want to cook smarter, save time, and even explore business opportunities.
Through my content, I share recipes, inspiration, and my personal techniques, including trusted Cookidoo recipes, tips, and behind-the-scenes of my cooking process. I put effort into my videos and posts to help clients and followers improve their cooking skills, get inspired in the kitchen, and discover the benefits of smart cooking with Thermomix.
If you find my content useful, please support me by liking, commenting, sharing, and referring me to friends. Since I only earn through Thermomix sales, your engagement allows me to continue providing value and inspiration through my recipes and content.
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Ingredients
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3–4 red tomatoes, cut in half (≈500–550 g)
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1 small onion (≈100 g)
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200–250 g celery
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35 g cilantro (leaves and stalks)
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35 g parsley (leaves and stalks)
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100–150 g soaked chickpeas
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50–70 g soaked lentils
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30 g vermicelli
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100 g meat, cut into small cubes
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25 g flour
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1 tbsp tomato paste (optional)
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2 tsp salt
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1 tsp ginger powder
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1 tsp black pepper
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1 tsp turmeric
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1 tsp paprika
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1/4 tsp cinnamon (optional)
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1 tsp smen
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1 cube of gelled bone stock (≈6 cm) or 1 tbsp vegetable/beef paste (optional, but recommended)
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30 g olive oil (or use bone stock fat if available)
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Water as needed
Preparation with Thermomix TM7
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Place cilantro and parsley leaves in the mixing bowl and chop 3 sec/speed 7. Transfer to a bowl and set aside for garnishing.
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Add tomatoes, onion, and celery to the bowl; blend 20 sec/speed 10 until smooth.
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Add remaining cilantro, parsley, and flour; chop 5 sec/speed 7.
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Add meat, soaked chickpeas, soaked lentils, salt, black pepper, ginger, turmeric, paprika, cinnamon (optional), bone stock cube (or paste), olive oil, smen (optional), and water. Cook 50 min/230 °F/
/speed 
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Check if the meat and chickpeas are tender. If not, cook 10 min more. If tender, add tomato paste (optional, softened in water) and vermicelli; cook 5 min/212 °F/
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Garnish with chopped cilantro and parsley, add more smen if desired, and serve hot with lemon wedges, dates, or chebakia.
Preparation with Pressure Cooker
Preparation – Traditional Method (Pressure Cooker)
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Using a knife and cutting board, finely chop the cilantro and parsley. Then finely chop the onion, followed by the celery. Set aside.
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Place the tomatoes in a blender and blend until completely smooth.
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In a pressure cooker, pour in the blended tomatoes. Add the chopped onion, celery, and 2/3 of the chopped cilantro and parsley. Keep the remaining 1/3 of the herbs for garnishing later.
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Add the meat, soaked chickpeas, soaked lentils, salt, black pepper, ginger powder, turmeric, paprika, cinnamon (optional), the gelled bone stock cube (about 6 cm) or 1 tbsp vegetable or beef paste (optional but recommended), olive oil (or bone stock fat if available), smen (optional), and 1 liter of water.
Lock the pressure cooker and cook for 45 minutes on medium heat.
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While the soup is cooking, prepare the thickening mixture. In a bowl, add the flour, tomato paste, and 1 cup of water. use whisk to mix well until smooth and fully combined.
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When the cooking time is finished, turn off the heat and wait for the pressure to release completely before opening the pressure cooker.
Check if the meat and chickpeas are tender. If they are not tender, lock the pressure cooker again and cook for an additional 5–10 minutes.
If they are tender, pour in the flour and tomato mixture. Cook on medium heat for about 10 minutes, stirring regularly to prevent the flour and other ingredients from sticking to the bottom of the pot.
Add the vermicelli and cook for another 5 minutes, stirring every minute.
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Garnish with the remaining chopped cilantro and parsley. Add extra smen if desired. Serve hot with lemon wedges, dates, or chebakia.
Thermomix vs Traditional Method
Making Harira with Thermomix is faster, cleaner, and easier. Everything cooks in one pot, heat is perfectly controlled, and there’s less mess and monitoring. Traditional methods require multiple pots, constant stirring, and more time, but both produce delicious results. Thermomix simply simplifies the process without compromising taste or authenticity.
For TM6 Users Thinking About TM7
If you already own a TM6 and want to upgrade to the TM7, contact me to schedule a personalized demo. I’ll explain the differences, show you the new features, and guide you on purchasing options while providing full support and executive service from day one.
Thank You
Thank you for checking my recipe! If you try it, share your results, tag me, and leave a review on my Harira recipe video on Instagram, YouTube, Facebook, or TikTok. Your feedback inspires me to continue sharing recipes, tips, and kitchen inspiration.