Kibbeh Harira Recipe | MAGGI® Arabia

Kibbeh Harira

Kibbeh Harira is a traditional soup from Morocco and Algeria, learn how to prepare this delicious soup. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • 1 tablespoon vegetable oil
  • 1 small whole chicken or 800 g, cut into pieces and skin removed
  • 2 medium onions or 300 g, chopped
  • 2 tablespoons tomato paste
  • 5 medium or 500 g tomatoes, chopped
  • 4 stalks or 150 g celery, chopped
  • 1 teaspoon ground turmeric
  • 1.5 teaspoons ground black pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried ginger powder
  • 1/2 teaspoon cayenne pepper
  • 1 cup chickpea, dried or 200 g, soaked and drained
  • 2 cubes or 20 g MAGGI® Chicken Bouillon
  • 4 cups or 1 liter water, hot
  • 3/4 cup or 120 g dried green lentils
  • 1/2 cup coriander leaf, chopped
  • 1/2 cup or 75 g vermicelli
  • 2 eggs, beaten
  • 3 tablespoons lemon juice
  • 18 pieces or 600 g ready-made kibbeh
  • 1/2 cup vegetable oil, for frying

How to Prepare

  1. Heat vegetable oil in large soup pot and browned chicken pieces, add onion and sauté until soft. Add tomato paste and sauté for an additional 2 minutes on medium heat.
  2. Add tomatoes, celery, spices, MAGGI® Chicken Bouillon , water and chickpeas and bring to a boil. Reduce heat, add green lentils and simmer until the chicken is done and chickpeas are cooked.
  3. Remove chicken pieces, shred into small pieces and discard bones.
  4. Add coriander, vermicelli noodles and allow to simmer until soft.
  5. Return chicken to the soup, whisk in eggs and lemon juice.
  6. Fry kibbeh in a frying pan or roast in an oven.
  7. Gently add cooked kibbeh to the soup and allow soup to thicken up by simmering un-covered for 10-15 minutes.
  8. Serve hot with flatbread.

Nutritional Info

Energy: 987.00 Kcal
Protein: 58.00 g
Carbohydrate: 64.00 g
Fats: 56.00 g

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