Harira
From Wikipedia, the free encyclopedia
 Algerian harira from Oran |
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| Origin | |
|---|---|
| Place of origin | Algeria, Morocco |
| Details | |
| Type | Soup |
| Main ingredient(s) | Flour, tomatoes, lentils, chickpeas, onions, rice, meat (beef, lamb, or chicken), olive oil |
Harira is the traditional soup of Maghreb. It is popular as a starter but is also eaten on its own as a light snack.
Preparation [edit]
Harira's base-recipe is composed of the following ingredients, and may vary depending on regions:
- flour
- 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, turmeric, and occasionally pepper.
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 slices of lemon in Algeria.
See also [edit]
External links [edit]
- Recipe for harira by Robert Carrier at the BBC's Good Food Guide
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