|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|
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Harira (Arabic:حريرة) is a traditional soup which, while commonly considered Moroccan, is also found in Algeria, Tunisia, and Libya. 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 in Morocco:
- 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.
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
- "Harira". Arousing Appetites. Arousing Appetites.
- Berry, Vava (2012). Soup: fresh, healthy recipes bursting with seasonal flavour. London: Pavilion Books. p. 66. ISBN 978-1-909108-50-9.
- Harira. http://www.collinsdictionary.com/dictionary/english/harira.
Media related to Harira at Wikimedia Commons