Harira
A soup of tomato, lentils, chickpeas and a little lamb, thick with herbs and thickened at the end with flour, served with lemon and dates.
What makes it harira
- Tomato, lentils and chickpeas, with a little lamb or beef.
- Lots of coriander, parsley and celery.
- Tadouira — flour and water — stirred in at the end until the soup turns silky.
Where it comes from
Harira is the soup that breaks the fast in Ramadan, eaten at sunset with dates, hard-boiled eggs and honeyed chebakia. It's cooked the rest of the year too, and every family's is a little different — some thicken it with eggs, some with rice or broken vermicelli.
Be the first here
Start your own hariraNo one here has made harira yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
MoroccanChebakiaStrips of spiced sesame dough folded into flowers, fried, soaked in hot honey and covered in sesame seeds.No one here has made it yetMoroccanCouscous with seven vegetablesSteamed couscous heaped round meat and a broth of seven vegetables — carrot, turnip, squash, courgette, cabbage, tomato, chickpeas — with broth to pour over.No one here has made it yet