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Harira soup
Type Soup
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: الحريرةal-ḥarīra, Berber: ⴰⵣⴽⵉⴼ azkif) is a traditional soup of the Maghreb region, consumed in Morocco and western Algeria.[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]


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

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.

See also[edit]


  1. ^ Hacherouf, Abdelmadjid (1993). Evolution historique et comparative de la consommation alimentaire dans les pays du Maghreb central: Algérie, Maroc, Tunisie. CIHEAM-IAM. p. 76. 
  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". Arousing Appetites. Arousing Appetites. 

External links[edit]

Media related to Harira at Wikimedia Commons