 Harira | |
| Type | Soup |
|---|---|
| Region or state | |
| Main ingredients | Flour,tomatoes,lentils,chickpeas,onions,rice orvermicelli,meat (beef,lamb, orchicken),olive oil |
Harira (Arabic:الحريرة,romanized: al-ḥarīra) is a traditionalNorth African soup prepared inMorocco[1] andAlgeria,[2][3][4] with many variations. Harira is popular as a starter, and is also eaten on its own as a light snack. It is mostly served duringRamadan, although it can be made throughout the year.[5]
It is also part of widerMaghrebi cuisine, where lemon juice and egg are added.[6]
According to theJewish food historianGil Marks, Harira originated inMorocco. The name comes from the Persian and Arabic word for silk (حَرِير,ḥarīr), alluding to the texture of the dish. Like Moroccan Muslims, who traditionally have the filling soup foriftar meals,Moroccan Jews also eat it to break thefast ofYom Kippur.[7]
Harira's base recipe is composed of the following ingredients, and may vary depending on regions:
The stock, usually of lamb, is well-seasoned with cinnamon, ginger,turmeric or another coloring agent likesaffron, and fresh herbs such ascilantro andparsley.[9]
Lemon juice can also be added upon serving. The soup also tastes best after having been allowed to rest overnight.[10]
It is usually served withhardboiled eggs sprinkled with salt andcumin,dates and other favorite dried fruits likefigs, traditional honey sweets, and other homemade special breads or crepes[citation needed].
Media related toHarira at Wikimedia Commons| Dishes | |
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| Soups | |
| Brochettes | |
| Ingredients | |
| Beverages | |
| Desserts and pastries | |
| Related | |
