Pr\u00e9paration de la harira marocaine authentique pour le ftour du Ramadan<\/title><br \/>\n<\/head><br \/>\n<body><\/p>\n<h1>Pr\u00e9paration de la harira marocaine authentique pour le ftour du Ramadan<\/h1>\n<p>\t<script type=\"application\/ld+json\">\n{\n \"@context\": \"https:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Pr\u00e9paration de la harira marocaine authentique pour le ftour du Ramadan\",\n \"description\": \"\",\n \"prepTime\": \"PT15M\",\n \"cookTime\": \"PT30M\",\n \"totalTime\": \"PT45M\",\n \"recipeYield\": \"6 \u00e0 8 personnes\",\n \"recipeIngredient\": [\n \"500 g de l\u00e9gumes verts (petits pois, carottes, courgettes)\",\n \"300 g de lentilles vertes (d\u00e9s\u00e9ch\u00e9)\",\n \"300 g d'haricots blancs (d\u00e9s\u00e9ch\u00e9)\",\n \"400 g de riz de basmati\",\n \"2 cuill\u00e8res \u00e0 soupe d'huile d'olive\",\n \"1 oignon moyen (r\u00e2p\u00e9)\",\n \"3 gousses d'ail (finement \u00e9minc\u00e9es)\",\n \"2 cuill\u00e8res \u00e0 caf\u00e9 de cumin en poudre\",\n \"1 cuill\u00e8re \u00e0 caf\u00e9 de curcuma en poudre\",\n \"1 cuill\u00e8re \u00e0 caf\u00e9 de paprika en poudre\",\n \"3 bouquets de coriandre fra\u00eeche (finement hach\u00e9)\",\n \"200 g de viande de mouton en morceaux\",\n \"1 cuill\u00e8re \u00e0 soupe d'herbe de g\u00e9ranium (ou une bouquet garni d'herbes de g\u00e9ranium)\",\n \"Sel et poivre noir \u2014 selon le go\u00fbt\"\n ],\n \"recipeInstructions\": [\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Nettoyez et coupez vos l\u00e9gumes en petits morceaux\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Mettez \u00e0 chauffer l'huile d'olive dans une grande casserole\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Ajoutez les oignons et ail, faire revenir 2 minutes\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Ajoutez la viande de mouton, faites-la dorer 3 minutes sur chaque c\u00f4t\u00e9\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Ajoutez le riz, et frottez l\u00e9g\u00e8rement au fond de la casserole pour que l'herbe de g\u00e9ranium lib\u00e8re ses ar\u00f4mes\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Ajoutez les l\u00e9gumes verts, les herbes, le cumin, le curcuma, le paprika et un peu d'eau (environ 200 ml), remuez bien pour bien m\u00e9langer tout\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Ajoutez les lentilles et les haricots blancs, puis verser l'eau restante\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Laissez mijoter \u00e0 feu doux <a href=\"https:\/\/monmaghreb.com\/index.php\/2026\/04\/11\/ftour-2026-150-recettes-maghrebines-a-explorer-pendant-les-derniers-jours-du-ramadan\/\" title=\"Ftour 2026 : 150 recettes maghr\u00e9bines \u00e0 explorer pendant les derniers jours du Ramadan\">pendant<\/a> 45 minutes\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Sel et poivre noir selon le go\u00fbt\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Enfin, ajoutez la moiti\u00e9 de la coriandre fra\u00eeche, remuez et laissez chauffer 2 minutes au feu doux avant de servir\"\n }\n ],\n \"recipeCategory\": \"Main Course\",\n \"recipeCuisine\": \"Marocaine\",\n \"keywords\": \"recette,maghreb\",\n \"datePublished\": \"2026-04-13\",\n \"author\": {\n \"@type\": \"Organization\",\n \"name\": \"\"\n }\n}\n<\/script><\/p>\n<p>La harira est l’un des plats les plus embl\u00e9matiques et les plus attendus pendant le mois sacr\u00e9 du Ramadan en Alg\u00e9rie, au Maroc et en Tunisie. Pr\u00e9par\u00e9e pour la premi\u00e8re fois par les bergers d\u00e8s le Moyen \u00c2ge, cette soupe \u00e9paisse aux ar\u00f4mes chauds de l’herbe de g\u00e9ranium et de coriandre, est aujourd’hui un symbole de solidarit\u00e9 et de communaut\u00e9. Dans cette recette authentique, nous vous offrons la recette \u00e0 suivre pour pr\u00e9parer votre harira marocaine traditionnelle pendant le Ftour du Ramadan.<\/p>\n<h2>Histoire<\/h2>\n<p>La harira fait son apparition au Maghreb d\u00e8s le Moyen \u00c2ge, lorsque les bergers, apr\u00e8s une longue journ\u00e9e, s’entouraient de leur famille et de leurs amis pour c\u00e9l\u00e9brer la fin de la journ\u00e9e. Aujourd’hui encore, la harira est pr\u00e9par\u00e9e chaque soir du Ramadan, comme symbole d’union familiale et de communaut\u00e9 entre les bergers et les citadins.<\/p>\n<h2>Ingr\u00e9dients pour 6 \u00e0 8 personnes<\/h2>\n<ul>\n<li><b>500 g de l\u00e9gumes verts (petits pois, carottes, courgettes)<\/b><\/li>\n<li><b>300 g de lentilles vertes (d\u00e9s\u00e9ch\u00e9) et 300 g d’haricots blancs (d\u00e9s\u00e9ch\u00e9)<\/b><\/li>\n<li><b>400 g de riz de basmati<\/b><\/li>\n<li><b>2 cuill\u00e8res \u00e0 soupe d’huile d’olive<\/b><\/li>\n<li><b>1,5 l d’eau<\/b><\/li>\n<li><b>1 oignon moyen (r\u00e2p\u00e9)<\/b><\/li>\n<li><b>3 gousses d’ail (finement \u00e9minc\u00e9es)<\/b><\/li>\n<li><b>2 cuill\u00e8res \u00e0 caf\u00e9 de cumin en poudre<\/b><\/li>\n<li><b>1 cuill\u00e8re \u00e0 caf\u00e9 de curcuma en poudre<\/b><\/li>\n<li><b>1 cuill\u00e8re \u00e0 caf\u00e9 de paprika en poudre<\/b><\/li>\n<li><b>3 bouquets de coriandre fra\u00eeche (finement hach\u00e9)<\/b><\/li>\n<li><b>200 g de viande de mouton en morceaux<\/b><\/li>\n<li><b>1 cuill\u00e8re \u00e0 soupe d’herbe de g\u00e9ranium (ou une bouquet garni d’herbes de g\u00e9ranium)<\/b><\/li>\n<li><b>Sel et poivre noir \u2014 selon le go\u00fbt<\/b><\/li>\n<\/ul>\n<h2>Pr\u00e9paration \u00e9tape par \u00e9tape<\/h2>\n<p>Temps de pr\u00e9paration : 30 minutes | Temps de cuisson : 45 minutes | Difficult\u00e9 : Facile<\/p>\n<ol>\n<li><b>Nettoyez et coupez vos l\u00e9gumes en petits morceaux<\/b><\/li>\n<li><b>Mettez \u00e0 chauffer l’huile d’olive dans une grande casserole<\/b><\/li>\n<li><b>Ajoutez les oignons et ail, faire revenir 2 minutes<\/b><\/li>\n<li><b>Ajoutez la viande de mouton, faites-la dorer 3 minutes sur chaque c\u00f4t\u00e9<\/b><\/li>\n<li><b>Ajoutez le riz, et frottez l\u00e9g\u00e8rement au fond de la casserole pour que l’herbe de g\u00e9ranium lib\u00e8re ses ar\u00f4mes<\/b><\/li>\n<li><b>Ajoutez les l\u00e9gumes verts, les herbes, le cumin, le curcuma, le paprika et un peu d’eau (environ 200 ml), remuez bien pour bien m\u00e9langer tout<\/b><\/li>\n<li><b>Ajoutez les lentilles et les haricots blancs, puis verser l’eau restante<\/b><\/li>\n<li><b>Laissez mijoter \u00e0 feu doux pendant 45 minutes<\/b><\/li>\n<li><b>Sel et poivre noir selon le go\u00fbt<\/b><\/li>\n<li><b>Enfin, ajoutez la moiti\u00e9 de la coriandre fra\u00eeche, remuez et laissez chauffer 2 minutes au feu doux avant de servir<\/b><\/li>\n<\/ol>\n<h2>Conseils et secrets de r\u00e9ussite<\/h2>\n<p>Ces petits d\u00e9tails font la diff\u00e9rence entre un harira ordinaire et un harira m\u00e9morable que vos invit\u00e9s vous r\u00e9clameront encore.<\/p>\n<ul>\n<li>La cl\u00e9 du succ\u00e8s : le g\u00e9ranium. S’il est possible, utilisez de l’herbe fra\u00eeche plut\u00f4t qu’une bouquet garni<\/li>\n<li>Saisissez vos l\u00e9gumes et viande correctement dans la casserole : les l\u00e9gumes doivent \u00eatre bien coup\u00e9s pour que le riz soit facile \u00e0 manger, et la viande doit \u00eatre bien dor\u00e9e pour qu’elle soit croustillante<\/li>\n<li>Pour un harira plus \u00e9pais, ajoutez 100 g de farine mixte aux 500 g de l\u00e9gumes verts<\/li>\n<li>Conservez votre harira pendant 3 jours au r\u00e9frig\u00e9rateur ou 2 mois au cong\u00e9lateur<\/li>\n<\/ul>\n<h2>Variantes r\u00e9gionales<\/h2>\n<p>En Alg\u00e9rie, on ajoute souvent des pois chiches pour une saveur plus douce et un harira plus \u00e9pais. La version tunisienne incorpore de la merguez \u00e0 la fin de cuisson pour relever le tout.<\/p>\n<h2>Service et pr\u00e9sentation<\/h2>\n<p>Servez votre harira dans des soupi\u00e8res individuelles chaudes, accompagn\u00e9e d’un pain de semoule nature. Pour les grandes occasions, parsemez d’amandes dor\u00e9es au beurre et de raisins secs gonfl\u00e9s \u00e0 l’eau de fleur d’oranger.<\/p>\n<h2>Conclusion<\/h2>\n<p>La harira marocaine est bien plus qu’une recette : c’est un h\u00e9ritage culturel qui se transmet avec amour. 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A hearty soup with warm geranium and coriander flavors, symbolizing unity and community.<\/p>\n","protected":false},"author":1,"featured_media":2954,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"authentic marocaine harira recipe","_yoast_wpseo_title":"Pr\u00e9paration de la harira marocaine authentique pour le ftour","_yoast_wpseo_metadesc":"Discover the authentic Marocaine Harira recipe for Ramadan feast. A hearty soup with warm geranium and coriander flavors, symbolizing unity and community.","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Pr\u00e9paration de la harira marocaine authentique pour le ftour du Ramadan","_yoast_wpseo_opengraph-description":"Discover the authentic Marocaine Harira recipe for Ramadan feast. 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{"id":2955,"date":"2026-04-13T14:33:56","date_gmt":"2026-04-13T14:33:56","guid":{"rendered":"https:\/\/monmaghreb.com\/index.php\/2026\/04\/13\/preparation-de-la-harira-marocaine-authentique-pour-le-ftour-du-ramadan\/"},"modified":"2026-04-13T14:34:00","modified_gmt":"2026-04-13T14:34:00","slug":"preparation-de-la-harira-marocaine-authentique-pour-le-ftour-du-ramadan","status":"publish","type":"post","link":"https:\/\/monmaghreb.com\/index.php\/2026\/04\/13\/preparation-de-la-harira-marocaine-authentique-pour-le-ftour-du-ramadan\/","title":{"rendered":"Pr\u00e9paration de la harira marocaine authentique pour le ftour du Ramadan"},"content":{"rendered":"

\n
\n\tPr\u00e9paration de la harira marocaine authentique pour le ftour du Ramadan<\/title><br \/>\n<\/head><br \/>\n<body><\/p>\n<h1>Pr\u00e9paration de la harira marocaine authentique pour le ftour du Ramadan<\/h1>\n<p>\t<script type=\"application\/ld+json\">\n{\n \"@context\": \"https:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Pr\u00e9paration de la harira marocaine authentique pour le ftour du Ramadan\",\n \"description\": \"\",\n \"prepTime\": \"PT15M\",\n \"cookTime\": \"PT30M\",\n \"totalTime\": \"PT45M\",\n \"recipeYield\": \"6 \u00e0 8 personnes\",\n \"recipeIngredient\": [\n \"500 g de l\u00e9gumes verts (petits pois, carottes, courgettes)\",\n \"300 g de lentilles vertes (d\u00e9s\u00e9ch\u00e9)\",\n \"300 g d'haricots blancs (d\u00e9s\u00e9ch\u00e9)\",\n \"400 g de riz de basmati\",\n \"2 cuill\u00e8res \u00e0 soupe d'huile d'olive\",\n \"1 oignon moyen (r\u00e2p\u00e9)\",\n \"3 gousses d'ail (finement \u00e9minc\u00e9es)\",\n \"2 cuill\u00e8res \u00e0 caf\u00e9 de cumin en poudre\",\n \"1 cuill\u00e8re \u00e0 caf\u00e9 de curcuma en poudre\",\n \"1 cuill\u00e8re \u00e0 caf\u00e9 de paprika en poudre\",\n \"3 bouquets de coriandre fra\u00eeche (finement hach\u00e9)\",\n \"200 g de viande de mouton en morceaux\",\n \"1 cuill\u00e8re \u00e0 soupe d'herbe de g\u00e9ranium (ou une bouquet garni d'herbes de g\u00e9ranium)\",\n \"Sel et poivre noir \u2014 selon le go\u00fbt\"\n ],\n \"recipeInstructions\": [\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Nettoyez et coupez vos l\u00e9gumes en petits morceaux\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Mettez \u00e0 chauffer l'huile d'olive dans une grande casserole\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Ajoutez les oignons et ail, faire revenir 2 minutes\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Ajoutez la viande de mouton, faites-la dorer 3 minutes sur chaque c\u00f4t\u00e9\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Ajoutez le riz, et frottez l\u00e9g\u00e8rement au fond de la casserole pour que l'herbe de g\u00e9ranium lib\u00e8re ses ar\u00f4mes\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Ajoutez les l\u00e9gumes verts, les herbes, le cumin, le curcuma, le paprika et un peu d'eau (environ 200 ml), remuez bien pour bien m\u00e9langer tout\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Ajoutez les lentilles et les haricots blancs, puis verser l'eau restante\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Laissez mijoter \u00e0 feu doux <a href=\"https:\/\/monmaghreb.com\/index.php\/2026\/04\/11\/ftour-2026-150-recettes-maghrebines-a-explorer-pendant-les-derniers-jours-du-ramadan\/\" title=\"Ftour 2026 : 150 recettes maghr\u00e9bines \u00e0 explorer pendant les derniers jours du Ramadan\">pendant<\/a> 45 minutes\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Sel et poivre noir selon le go\u00fbt\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Enfin, ajoutez la moiti\u00e9 de la coriandre fra\u00eeche, remuez et laissez chauffer 2 minutes au feu doux avant de servir\"\n }\n ],\n \"recipeCategory\": \"Main Course\",\n \"recipeCuisine\": \"Marocaine\",\n \"keywords\": \"recette,maghreb\",\n \"datePublished\": \"2026-04-13\",\n \"author\": {\n \"@type\": \"Organization\",\n \"name\": \"\"\n }\n}\n<\/script><\/p>\n<p>La harira est l’un des plats les plus embl\u00e9matiques et les plus attendus pendant le mois sacr\u00e9 du Ramadan en Alg\u00e9rie, au Maroc et en Tunisie. Pr\u00e9par\u00e9e pour la premi\u00e8re fois par les bergers d\u00e8s le Moyen \u00c2ge, cette soupe \u00e9paisse aux ar\u00f4mes chauds de l’herbe de g\u00e9ranium et de coriandre, est aujourd’hui un symbole de solidarit\u00e9 et de communaut\u00e9. Dans cette recette authentique, nous vous offrons la recette \u00e0 suivre pour pr\u00e9parer votre harira marocaine traditionnelle pendant le Ftour du Ramadan.<\/p>\n<h2>Histoire<\/h2>\n<p>La harira fait son apparition au Maghreb d\u00e8s le Moyen \u00c2ge, lorsque les bergers, apr\u00e8s une longue journ\u00e9e, s’entouraient de leur famille et de leurs amis pour c\u00e9l\u00e9brer la fin de la journ\u00e9e. Aujourd’hui encore, la harira est pr\u00e9par\u00e9e chaque soir du Ramadan, comme symbole d’union familiale et de communaut\u00e9 entre les bergers et les citadins.<\/p>\n<h2>Ingr\u00e9dients pour 6 \u00e0 8 personnes<\/h2>\n<ul>\n<li><b>500 g de l\u00e9gumes verts (petits pois, carottes, courgettes)<\/b><\/li>\n<li><b>300 g de lentilles vertes (d\u00e9s\u00e9ch\u00e9) et 300 g d’haricots blancs (d\u00e9s\u00e9ch\u00e9)<\/b><\/li>\n<li><b>400 g de riz de basmati<\/b><\/li>\n<li><b>2 cuill\u00e8res \u00e0 soupe d’huile d’olive<\/b><\/li>\n<li><b>1,5 l d’eau<\/b><\/li>\n<li><b>1 oignon moyen (r\u00e2p\u00e9)<\/b><\/li>\n<li><b>3 gousses d’ail (finement \u00e9minc\u00e9es)<\/b><\/li>\n<li><b>2 cuill\u00e8res \u00e0 caf\u00e9 de cumin en poudre<\/b><\/li>\n<li><b>1 cuill\u00e8re \u00e0 caf\u00e9 de curcuma en poudre<\/b><\/li>\n<li><b>1 cuill\u00e8re \u00e0 caf\u00e9 de paprika en poudre<\/b><\/li>\n<li><b>3 bouquets de coriandre fra\u00eeche (finement hach\u00e9)<\/b><\/li>\n<li><b>200 g de viande de mouton en morceaux<\/b><\/li>\n<li><b>1 cuill\u00e8re \u00e0 soupe d’herbe de g\u00e9ranium (ou une bouquet garni d’herbes de g\u00e9ranium)<\/b><\/li>\n<li><b>Sel et poivre noir \u2014 selon le go\u00fbt<\/b><\/li>\n<\/ul>\n<h2>Pr\u00e9paration \u00e9tape par \u00e9tape<\/h2>\n<p>Temps de pr\u00e9paration : 30 minutes | Temps de cuisson : 45 minutes | Difficult\u00e9 : Facile<\/p>\n<ol>\n<li><b>Nettoyez et coupez vos l\u00e9gumes en petits morceaux<\/b><\/li>\n<li><b>Mettez \u00e0 chauffer l’huile d’olive dans une grande casserole<\/b><\/li>\n<li><b>Ajoutez les oignons et ail, faire revenir 2 minutes<\/b><\/li>\n<li><b>Ajoutez la viande de mouton, faites-la dorer 3 minutes sur chaque c\u00f4t\u00e9<\/b><\/li>\n<li><b>Ajoutez le riz, et frottez l\u00e9g\u00e8rement au fond de la casserole pour que l’herbe de g\u00e9ranium lib\u00e8re ses ar\u00f4mes<\/b><\/li>\n<li><b>Ajoutez les l\u00e9gumes verts, les herbes, le cumin, le curcuma, le paprika et un peu d’eau (environ 200 ml), remuez bien pour bien m\u00e9langer tout<\/b><\/li>\n<li><b>Ajoutez les lentilles et les haricots blancs, puis verser l’eau restante<\/b><\/li>\n<li><b>Laissez mijoter \u00e0 feu doux pendant 45 minutes<\/b><\/li>\n<li><b>Sel et poivre noir selon le go\u00fbt<\/b><\/li>\n<li><b>Enfin, ajoutez la moiti\u00e9 de la coriandre fra\u00eeche, remuez et laissez chauffer 2 minutes au feu doux avant de servir<\/b><\/li>\n<\/ol>\n<h2>Conseils et secrets de r\u00e9ussite<\/h2>\n<p>Ces petits d\u00e9tails font la diff\u00e9rence entre un harira ordinaire et un harira m\u00e9morable que vos invit\u00e9s vous r\u00e9clameront encore.<\/p>\n<ul>\n<li>La cl\u00e9 du succ\u00e8s : le g\u00e9ranium. S’il est possible, utilisez de l’herbe fra\u00eeche plut\u00f4t qu’une bouquet garni<\/li>\n<li>Saisissez vos l\u00e9gumes et viande correctement dans la casserole : les l\u00e9gumes doivent \u00eatre bien coup\u00e9s pour que le riz soit facile \u00e0 manger, et la viande doit \u00eatre bien dor\u00e9e pour qu’elle soit croustillante<\/li>\n<li>Pour un harira plus \u00e9pais, ajoutez 100 g de farine mixte aux 500 g de l\u00e9gumes verts<\/li>\n<li>Conservez votre harira pendant 3 jours au r\u00e9frig\u00e9rateur ou 2 mois au cong\u00e9lateur<\/li>\n<\/ul>\n<h2>Variantes r\u00e9gionales<\/h2>\n<p>En Alg\u00e9rie, on ajoute souvent des pois chiches pour une saveur plus douce et un harira plus \u00e9pais. La version tunisienne incorpore de la merguez \u00e0 la fin de cuisson pour relever le tout.<\/p>\n<h2>Service et pr\u00e9sentation<\/h2>\n<p>Servez votre harira dans des soupi\u00e8res individuelles chaudes, accompagn\u00e9e d’un pain de semoule nature. Pour les grandes occasions, parsemez d’amandes dor\u00e9es au beurre et de raisins secs gonfl\u00e9s \u00e0 l’eau de fleur d’oranger.<\/p>\n<h2>Conclusion<\/h2>\n<p>La harira marocaine est bien plus qu’une recette : c’est un h\u00e9ritage culturel qui se transmet avec amour. 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