Harira
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Harira is the traditional Moroccan soup. It is usually eaten during dinner in the Muslim holy month of Ramadan to break the fasting day. It is considered as a meal in itself. In some cities, like Rabat for example, it is also served to relatives and friends after a special celebration, such as the morning after a wedding night, and its recipe varies then slightly from the harira eaten during Ramadan. Of course, it could be prepared any time, however, some families prefer to stick to tradition and serve it on special occasions.
Harira's base-recipe is composed of the following ingredients, and may vary depending on regions:
- flour
- tomato and tomato concentrate
- lentils
- chickpeas
- red or white onions
- garlic
- vermicelli
- rice
- beaten eggs
- herbs (celery, parsley and coriander)
- spices (mainly saffron, ginger, pepper, paprika and turmeric)
- small amount of meat: (beef, lamb or chicken).
Lemon juice can also be added at serving time as well as salt and sometimes pepper.
It is usually served with hard-boiled eggs sprinkled with salt and cumin, dates and other favourites dried fruits like figs, traditional Moroccan honey sweets (called Chebbakia) and other goodies (special bread or crepes) prepared at home.
