Moroccan harira from Oran.
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| Type | Soup |
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| Place of origin | Algeria and Morocco [1] |
| Main ingredients | Flour, tomatoes, lentils, chickpeas, onions, rice, meat (beef, lamb, or chicken), olive oil |
 Cookbook: Harira  Media: Harira |
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Harira is the traditional soup of Algeria and Morocco.[2] [3] [4] It is popular as a starter but is also eaten on its own as a light snack.
Preparation[edit]
Harira's base-recipe is composed of the following ingredients, and may vary depending on regions:
- Tadouira - a thickening mixture made from flour and water and sometimes canned tomato paste, which is added to the end of the harira cooking process[5]
- tomatoes and tomato concentrate
- lentils
- chickpeas
- onions
- rice
- beaten eggs
- herbs (celery, parsley and coriander)
- spices (mainly saffron, ginger, and pepper)
- small amount of meat: (beef, lamb or chicken)
- a spoon or two of olive oil.
Lemon juice can also be added at serving time as well as salt and turmeric.
It is usually served with hard-boiled eggs sprinkled with salt and cumin, dates and other favorite dried fruits like figs, traditional honey sweets and other home-made special breads or crepes. It is served with slices of lemon in Algeria.
See also[edit]
References[edit]
External links[edit]
- Recipe for harira by Robert Carrier at the BBC's Good Food Guide
