Harira
 Moroccan Harira served with dates and bread | |
| Type | Soup |
|---|---|
| Place of origin | Morocco |
| Main ingredients | Flour, tomatoes, lentils, chickpeas, onions, rice, meat (beef, lamb, or chicken), olive oil |
 Cookbook: Harira  Media: Harira | |
Harira is a Moroccan traditional soup. It is popular as a starter but is also eaten on its own as a light snack. It is mostly served during Ramadan, although made throughout the year in Morocco.
Preparation
Harira's base-recipe is composed of the following ingredients, and may vary depending on regions in Morocco:
- Tadouira - a thickening mixture made from flour and water and sometimes canned tomato paste, which is added to the end of the harira cooking process[1]
- tomatoes and tomato concentrate
- lentils
- chickpeas
- onions
- rice
- beaten eggs
- herbs (celery, parsley and coriander)
- spices (mainly saffron, ginger, and pepper)
- small amount of meat: (beef, lamb or chicken)
- a spoon or two of olive oil.
Lemon juice can also be added at serving time as well as salt and turmeric.
It is usually served with hard-boiled eggs sprinkled with salt and cumin, dates and other favorite dried fruits like figs, traditional honey sweets and other home-made special breads or crepes. It is served with Moroccan chebakia or dates or bread or some slices of lemon
See also
References
External links
Media related to Harira at Wikimedia Commons
- Recipe for harira by Robert Carrier at the BBC's Good Food Guide
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