Food - Drink
Harira: The Traditional Moroccan Soup That Packs In Flavor
By CLAIRE REDDEN
What Is Harira
Harira is a rich, tomato-based soup that is so silky smooth, its name stems from the word "hareer," which in Arabic describes the feeling of velvet. The soup is synonymous with Moroccan cuisine and is one of the must-try foods of the country; luckily, it can be found in almost every restaurant and café, or even as a street food.
History
Despite its ties with Moroccan cuisine, harira originated throughout the northernmost region of Africa, and the soup also has strong ties to the area’s majority Muslim community. During Ramadan, it is commonly served after sunset so much so that for many Moroccans, a Ramadan meal isn’t considered complete without harira.
How It's Made
Harira requires a considerable amount of prep like chopping onion, celery, cilantro, and parsley, measuring out cinnamon, pepper, turmeric, and ginger, and soaking batches of chickpeas and lentils. Once prepped, simmer your ingredients in tomato puree and water and thicken your soup with a mixture of flour and water.
Variations
Since recipes are commonly passed down through generations, harira varies from region to region and from family to family, so no two bowls taste the same. Harira is typically vegetarian, but some versions include lamb, beef, or chicken, while other recipes add a butter called smen, which adds a parmesan-like flavor.
How It's Served
During Ramadan, harira is traditionally served with a honey and rosewater-flavored, flower-shaped pastry called chebakia. Another way to enjoy it is by dropping a date into the hot bowl, topping it with a squeeze of fresh lemon, and serving it with fresh bread and a glass of mint tea, coffee, or milk.
