Harira

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Harira
Type Soup
Place of origin Morocco, Algeria, Tunisia, Libya
Main ingredients Flour, tomatoes, lentils, chickpeas, onions, rice, meat (beef, lamb, or chicken), olive oil
Cookbook: Harira  Media: Harira

Harira (Arabic:حريرة) is a traditional soup which, while commonly considered Moroccan, is also found in Algeria, Tunisia, and Libya.[1] 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]

Etymology[edit]

The word Harira (Arabic:حريرة) is derived from the arabic[3] word "Harir" (Arabic:حرير) meaning silky because of its consistency.

Preparation[edit]

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

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. It is often served with Moroccan chebakia, bourek, maakouda, dates, bread, or some slices of lemon


See also[edit]

References[edit]

  1. ^ a b "Harira". Arousing Appetites. Arousing Appetites. 
  2. ^ Berry, Vava (2012). Soup: fresh, healthy recipes bursting with seasonal flavour. London: Pavilion Books. p. 66. ISBN 978-1-909108-50-9. 
  3. ^ Harira. http://www.collinsdictionary.com/dictionary/english/harira.

External links[edit]

Media related to Harira at Wikimedia Commons