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Harira Dgeg (Moroccan Flour Soup)

This is K.  Have you met him?

He’s 4 and he’s always been a very picky eater.  If it wasn’t a chicken nugget or chocolate milk he wasn’t even going to try it.

One night, MarocBaba made this;

It’s flour soup.  Yes you heard me right.  I’ve been searching to see if there is a recipe for this somewhere or if MarocBaba made it up but he claims it’s something he’s eaten at home.  The thing is, K loves this soup.  He will eat bowls of it and tell me how great of a cook Baba is and how much he loves Baba’s soup.  I snapped this picture quick because I thought it was just an interesting concoction.  I’m sharing the recipe for K.

White Harira Soup

White Harira Soup

While you might find this recipe strange it's a favorite of my youngest son and husband and fairly common in Morocco.


  • 4 cups water
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp olive oil
  • 1/2 cup (or more) fine semolina
  • 1/4 cup milk


  1. In a medium or large sauce pan add the water, olive oil, salt and pepper and bring to a boil.
  2. Slowly add the flour, whisking it in while you go. You may need to add more flour, it will just depend on how it incorporates.
  3. It is important to add the flour slowly and whisk briskly so that clumps do not form. The liquid will start to thicken as the temperature rises again to a boil.
  4. Reduce the heat and slowly add the milk while whisking. This will thin out the soup a little bit.
  5. Bring the temperature up to a boil a final time while whisking so that the milk doesn't scorch. Once it starts bubbling immediately remove from the heat and serve hot.

You can also add some rice to the soup. A short grain rice would work well. Add 1/4 cup in the beginning so that it cooks completely.

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Wednesday 5th of October 2011

K grosses me out - I miss him and his picky eating habits and loud mouth


Wednesday 21st of September 2011

Reminds me of a thin white gravy, white gravy is very popular here in the South. You could do a lot with this soup, a little bit of wafer sliced meat finely chopped for flavor if desired.


Thursday 22nd of September 2011

Similar to a gravy but not as much flavor and much thinner (in my opinion at least). I'm sure that you could add something for more flavor/content.


Tuesday 20th of September 2011

Asalamu alaikum,

This reminds me of Hsouwwa! I make this but with fine semolina (smeeda). We put a little cumin on top of everyone's soup. Sometimes I also use this little red seed, I forgot the name but I think it's Habt Rached or something like that? Soups like this are really good in the Winter time aren't they!!


Monday 31st of January 2022

@E.A., simple yet delicious soup. I would recommend to add some diced onion. Goes well with bannock.


Sunday 8th of March 2020

Hebb ar-rachad (حب الرشاد) is the seeds of garden cress :) https://en.wikipedia.org/wiki/Garden_cress


Tuesday 20th of September 2011

I've also made that version too - it's one of the reasons it surprised me when my husband made this with regular flour! I've not heard of the little red seed though...must do more research!!!

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