Harira
Harira | |
| Type | Soup |
|---|---|
| Region or state | |
| Main ingredients | Flour, tomatoes, lentils, chickpeas, onions, rice or vermicelli, meat (beef, lamb, or chicken), olive oil |
Harira (Arabic: الحريرة, romanized: al-ḥarīra) is a traditional North African soup prepared in Morocco[1] and Algeria,[2][3][4] with many variations. Harira is popular as a starter, and is also eaten on its own as a light snack. It is mostly served during Ramadan, although it can be made throughout the year.[5]
It is also part of wider Maghrebi cuisine, where lemon juice and egg are added.[6]
Origin
According to the Jewish food historian Gil Marks, harira originated in Morocco. The name comes from the Persian and Arabic word for silk (حَرِير, ḥarīr), alluding to the texture of the dish. Like Moroccan Muslims, who traditionally have the filling soup for iftar meals, Moroccan Jews also eat it to break the fast of Yom Kippur.[7]
Preparation
Harira's base recipe is composed of the following ingredients, and may vary depending on regions:
- Tadouira – a thickening agent made from flour and water, and sometimes canned tomato paste, which is added at the end of the cooking process.[8]
- Tomatoes and tomato concentrate.
- Lentils.
- Chickpeas.
- Fava beans.
- Onions.
- Rice or broken vermicelli.
- Small amount of meat (beef, lamb or chicken).
- A spoonful or two of olive oil.
The stock, usually of lamb, is well-seasoned with cinnamon, ginger, turmeric or another coloring agent like saffron, and fresh herbs such as cilantro and parsley.[9]
Lemon juice can also be added upon serving. The soup also tastes best after having been allowed to rest overnight.[10]
It is usually served with hardboiled eggs sprinkled with salt and cumin, dates and other favorite dried fruits like figs, traditional honey sweets, and other homemade special breads or crepes.
See also
References
- ^ "HARIRA definition and meaning". Collins English Dictionary. 24 November 2025. Retrieved 25 November 2025.
- ^ Ken Albala (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. p. 9. ISBN 978-0-313-37626-9.
- ^ Bonn, Charles (1999). "Paysages littéraires algeriens des années 90 : TEMOIGNER D'UNE TRAGEDIE ?". Paysages littéraires algeriens des années 90: 1–188.
- ^ El Briga, C. (1996-08-01). "Ennayer". Encyclopédie berbère (in French) (17): 2643–2644. doi:10.4000/encyclopedieberbere.2156. ISSN 1015-7344.
- ^ Berry, Vava (2012). Soup: fresh, healthy recipes bursting with seasonal flavour. London: Pavilion Books. p. 66. ISBN 978-1-909108-50-9.
- ^ "Recipe: How to make harira". Jewish Journal. 12 March 2015.
- ^ Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6.
- ^ "Tadouira". Cuisine Marocaine (in French). Retrieved 17 January 2020.
- ^ "Classic Moroccan Harira: Tomato, Lentil, and Chickpea Soup". The Spruce Eats.
- ^ "Harira Soup". The New York Times.
External links
- Media related to Harira at Wikimedia Commons
- Recipe for harira by Robert Carrier at the BBC's Good Food Guide