Harira soup is a tasty traditional North African soup prepared in Morocco and Algeria.
Algerian harira differs from Moroccan harira in which Algerian harira does not contain lentils. It is popular as a starter but is also eaten on its own as a light snack. This hearty soup is brimming with vegetables and tastes even better the next day.
it is usually made of tomatoes, lentils, chickpeas, and zesty seasoning. Harira soup is prepared year-round but it’s famously associated with Ramadan, which is mostly served alongside chebake and other traditional foods to break the fast. Many Moroccans consider harira soup during Ramadan. Harira which is often pronounced hah-ree-rah originates from the Arabic word حرير”harir” which means silk, a fitting description of its velvety texture.
This delicious soup is loaded with fiber, protein, and nutrients which is very sustaining and satisfying. Recipes for harira differ from family to family and can be made with lamb, beef, or vegetarian. This soup is to be thick and stew-like. Some prefer harira soup light and mildly seasoned while others prefer a thick, zesty soup that shows as a nourishing meal-in-a-bowl. Some who prefer it thickened cook this meal with beaten egg, a flour slurry, or the addition of red lentils that break down as they simmer. Cinnamon, ginger, and turmeric are added for more taste and warming heat. Tomatoes are essential to harira which offer sweetness and acidity, and pair perfectly with starchy chickpeas, lentils, or fava beans. While there are more than enough ingredients noodles are also added to harira for extra nourishment. This soup is easy to make and it can be prepared on a stovetop.
