harira

Harira is a traditional Moroccan soup, hearty and tomato-based, commonly eaten to break the fast during Ramadan. It is also enjoyed year-round as a nourishing everyday dish. The recipe varies by region and family, but it typically combines legumes, tomatoes, and meat with a fragrant blend of herbs and spices.

Core ingredients include tomatoes, onions, celery, chickpeas, and lentils. Meat such as lamb or beef is often used, though chicken varieties exist. Herbs typically include cilantro and parsley, and spices such as ginger, cinnamon, turmeric, black pepper, and sometimes saffron. Some versions add vermicelli or small pasta, and thickeners like flour or chickpea flour.

Preparation usually starts with simmering meat with onions, tomatoes, stock, and spices until tender. Then lentils and chickpeas are added, followed by herbs; the soup is simmered until thick and flavorful. Vermicelli or pasta is added near the end, and lemon juice or additional spices may be used to finish.

Harira is typically served hot as a main course during Ramadan, often accompanied by Moroccan bread and dates. It is common for families to prepare large quantities to share, reflecting the social and charitable aspects of Ramadan.

In wider Maghrebi cuisine, similar chickpea-based soups are found in Algeria and Tunisia, but harira remains closely associated with Moroccan Ramadan traditions and hospitality.