Harira

A typical Moroccan soup made with tomatoes, lentils, and chickpeas is called harira. It frequently appears high on lists of must-try Moroccan cuisine because of its fantastic fragrance and zesty spice. It is a well-liked dish served in Moroccan homes, eateries, and even on the streets.

The word harira refers to the texture of the soup after it has been thickened with either eggs or a tedouira of flour and water. The Arabic word for silk is the source of the name. Yeast is occasionally added to the tedouira (thickener), which is then allowed to ferment for one or two days.

Although harira is cooked all year long, it is most popularly connected with Ramadan, the month when Muslims fast all day long in order to ponder and become closer to their faith. Harira is taken with dates and honey cakes after sunset, when eating is permitted. This tradition is so ingrained that many Moroccans consider a meal during Ramadan incomplete if harira isn’t on the table.

Country: Morocco