Harira is the traditional soup of Morocco. 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. 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.

[edit] Preparation

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

• flour
• tomatoes and tomato concentrate
• lentils
• chickpeas
• onions
• rice
• 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.

Lemon juice can also be added at serving time as well as salt and occasionally pepper.

It is usually served with hard-boiled eggs sprinkled with salt and cumin, dates and other favorite dried fruits like figs, traditional honey sweets (called and other goodies (special bread or crepes) prepared at home. It is served with slices of lemon in Algeria.

A sweet soup is prepared in some of the North Indian and Pakistani families, having the similar name, i.e. Hareera; that is made by wheat starch, nuts, cooking oil, cloves and sugar. This is mostly consumed during winter due to its high calorie value.

[edit] External links

• Recipe for harira by Robert Carrier at the BBC's Good Food Guide

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