Harira

Harira soup
Type	Soup
Region or state	Morocco[1]
Main ingredients	Flour, tomatoes, lentils, chickpeas, onions, rice, meat (beef, lamb, or chicken), olive oil
Media: Harira

Harira (Arabic: الحريرة al-ḥarīra, Berber languages: ⴰⵣⴽⵉⴼ azkif) is a traditional Moroccan soup. It is popular as a starter but is also eaten on its own as a light snack. There are many variations and it is mostly served during Ramadan, although it can be made throughout the year.^[2]

Harira's base-recipe is composed of the following ingredients, and may vary depending on regions:

• Tadouira - a thickening mixture made from flour and water and sometimes canned tomato paste, which is added at the end of the cooking process.^[3]
• tomatoes and tomato concentrate
• lentils
• chickpeas
• onions
• rice
• beaten eggs
• herbs (celery, parsley and coriander), in Bechar and El Bayadh: cotton lavender
• 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.

• List of African dishes
• Moroccan cuisine
• List of soups
• Arab cuisine

Media related to Harira at Wikimedia Commons

• Recipe for harira by Robert Carrier at the BBC's Good Food Guide