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Harira

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Harira
Harira
TypeSoup
Region or state
Main ingredientsFlour, tomatoes, lentils, chickpeas, onions, rice or vermicelli, meat (beef, lamb, or chicken), olive oil
  •  Wikimedia Commons logo Media: Harira

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 a wider Maghrebi cuisine, where lemon juice and egg are added.[6]

The origin of harira is disputed. While Jewish food historian Gil Marks attributes its origin to Morocco, this claim is not universally accepted. Harira is also a longstanding part of Algerian cuisine, particularly in western Algeria. Algérie Poste describes harira as an authentic Algerian dish of Andalusian origin and identifies it as one of the best-known dishes of western Algeria, where it is traditionally associated with Ramadan.[7]

Preparation

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A bowl of harira served in Casablanca

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.[citation needed]

See also

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References

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  1. ↑ "HARIRA definition and meaning". Collins English Dictionary. 24 November 2025. Retrieved 25 November 2025.
  2. ↑ Ken Albala (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. p. 9. ISBN 978-0-313-37626-9.
  3. ↑ Bonn, Charles (1999). "Paysages littéraires algeriens des années 90 : TEMOIGNER D'UNE TRAGEDIE ?". Paysages littéraires algeriens des années 90: 1–188.
  4. ↑ El Briga, C. (1996-08-01). "Ennayer". Encyclopédie berbère (in French) (17): 2643–2644. doi:10.4000/encyclopedieberbere.2156. ISSN 1015-7344.
  5. ↑ Berry, Vava (2012). Soup: fresh, healthy recipes bursting with seasonal flavour. London: Pavilion Books. p. 66. ISBN 978-1-909108-50-9.
  6. ↑ "Recipe: How to make harira". Jewish Journal. 12 March 2015.
  7. ↑ "Plats Traditionnels - Algérie Poste" (in French). Algérie Poste.
  8. ↑ "Tadouira". Cuisine Marocaine (in French). Retrieved 17 January 2020.
  9. ↑ "Classic Moroccan Harira: Tomato, Lentil, and Chickpea Soup". The Spruce Eats.
  10. ↑ "Harira Soup". The New York Times.
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