|Region or state||Morocco|
|Main ingredients||Flour, tomatoes, lentils, chickpeas, onions, rice, meat (beef, lamb, or chicken), olive oil|
|Cookbook: Harira Media: Harira|
Harira (Arabic: الحريرة al-ḥarīra, Berber: ⴰⵣⴽⵉⴼ azkif) is a traditional soup of the Maghreb region, consumed in Morocco and western Algeria. 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.
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 harira cooking process
- tomatoes and tomato concentrate
- 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.
- Hacherouf, Abdelmadjid (1993). Evolution historique et comparative de la consommation alimentaire dans les pays du Maghreb central: Algérie, Maroc, Tunisie. CIHEAM-IAM. p. 76.
- Berry, Vava (2012). Soup: fresh, healthy recipes bursting with seasonal flavour. London: Pavilion Books. p. 66. ISBN 978-1-909108-50-9.
- "Harira". Arousing Appetites. Arousing Appetites.
Media related to Harira at Wikimedia Commons