|Place of origin||Morocco|
|Main ingredients||Flour, tomatoes, lentils, chickpeas, onions, rice, meat (beef, lamb, or chicken), olive oil|
|Cookbook: Harira Media: Harira|
|This article is part of a series on|
Harira (Arabic:حريرة) is a Moroccan traditional soup. It is popular as a starter but is also eaten on its own as a light snack. It is mostly served during Ramadan, although made throughout the year in Morocco.
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 to 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 served with Moroccan chebakia or dates or bread or some slices of lemon
- Harira. http://www.collinsdictionary.com/dictionary/english/harira.
- "Harira". Arousing Appetites. Arousing Appetites.
Media related to Harira at Wikimedia Commons