• Celery
  • Cilantro
  • 1 teaspoon Ghee
  • 1 teaspoon Salt
  • 1 teaspoon Black papper
  • 1 teaspoon Ginger
  • Tomato paste
  • Tomato
  • Vermicelli
  • Spoons of white flower
  • Onion
  • Cinnamon


In a large pot, heat the olive oil and . Add the onions, the celery, and the chopped cilantro. Add the diced and crushed tomatoes and 3 to 2 and parsley and  tomato paste,  pepper, hummus,  cinnamon,  salt. Stir and add the water, and bring to a boil. Cook over low heat for 1 hour. When the harira is cooked, keep it on the heat and add the soup thickener by mixing 4 teaspoons of white flour with 1 cup of water. Stir constantly until the soup simmer. Add the vermicelli and cook for another 3 minutes. Adjust the seasoning, add ghee Final touch, sprinkle a top of fresh chopped cilantro and parsley. Serve hot