|Region or state||Morocco|
|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.
It is also part of the Sephardic cuisine of Moroccan Jews, who add avgolemono style lemon juice and egg to brighten the flavors of the soup. Like Muslims, who traditionally have the filling soup for Iftar meals, Jews break their fast with it during Yom Kippur.
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.
- tomatoes and tomato concentrate
- fava beans
- beaten eggs
- small amount of meat: (beef, lamb or chicken)
- a spoon or two of olive oil.
Lemon juice can also be added at serving time. The soup tastes best if it has been allowed to rest overnight.
- "dHarira". tfd.
-  collinsdictionary.com
- Berry, Vava (2012). Soup: fresh, healthy recipes bursting with seasonal flavour. London: Pavilion Books. p. 66. ISBN 978-1-909108-50-9.
- "Recipe: How to make harira". Jewish Journal.
- "Tadouira". Cuisine du Maroc (in French). Retrieved 17 January 2020.
- "Classic Moroccan Harira: Tomato, Lentil, and Chickpea Soup". The Spruce Eats.
- "Harira Soup". The New York Times.
Media related to Harira at Wikimedia Commons