Harira
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 Harira soup | |
| Type | Soup |
|---|---|
| Region or state | Morocco[1] |
| Main ingredients | Flour, tomatoes, lentils, chickpeas, onions, rice, meat (beef, lamb, or chicken), olive oil |
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]
Preparation[edit]
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.
See also[edit]
References[edit]
- ^ "dHarira". tfd.
- ^ Berry, Vava (2012). Soup: fresh, healthy recipes bursting with seasonal flavour. London: Pavilion Books. p. 66. ISBN 978-1-909108-50-9.
- ^ "Tadouira". Cuisine du Maroc (in French). Retrieved 17 January 2020.
External links[edit]
Media related to Harira at Wikimedia Commons
- Recipe for harira by Robert Carrier at the BBC's Good Food Guide
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