// Workers AI · dad joke modeWhat did Harira say to the spoon? "Ladle me alone.
 Harira | |
| Type | Soup |
|---|---|
| Region or state | |
| Main ingredients | Flour, tomatoes, lentils, chickpeas, onions, rice or vermicelli, meat (beef, lamb, or chicken), olive oil |
Harira (Arabic: الحريرة, romanized: al-ḥarīra) is a traditional North African soup prepared in Morocco, Tunisia, Algeria, Libya[1] and of Andalusian and Amazigh North African origin,[2] with many variations, the best-known being Moroccan harira. 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.[3]
It is also part of a wider Maghrebi cuisine, where lemon juice and egg are added.[4]
The origin of harira is disputed. While Jewish food historian Gil Marks attributes its origin to Morocco, this claim is compelling but debatable. According to Algérie Poste and Andalusi Scholar Ibn Razīn al-Tujībī, harira is an authentic Maghreb dish of Andalusian origin and identifies it as one of the best-known dishes of Morocco and western Algeria, Tunisia, and Libya, where it is traditionally associated with Ramadan.[2][5] Note that Moroccan Harira differs significantly from Algerian (Western Algeria), Tunisian, and Libyan Harira. Moroccan Harira relies heavily on a dense tomato, lentil, and chickpea base seasoned with ginger, cinnamon, cilantro, and thickened with flour; while also adding some pieces of chicken or lamb to the mix. In contrast, Algerian Harira—such as (Harira Oranaise) often incorporates distinct local elements like frik (cracked green wheat) or a slightly fermented flour starter (khmira baldiya). Meanwhile, Tunisian Harira is typically centered around lamb, tomatoes, and chickpea paste, uniquely thickened with crushed caraway seeds, dried mint, and fine semolina or pasta (langue d'oiseau) rather than flour. Libyan Harira, often referred to locally simply as (Sharba Libiya) or (Hror), leans into a robust, fiery profile dominated by generous amounts of paprika, chili, garlic, and dried mint, combined with lamb, chickpeas, and a distinct tomato base.
Preparation
[edit]
Moroccan 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.[6]
- 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.[7]
Lemon juice can also be added upon serving. The soup also tastes best after having been allowed to rest overnight.[8]
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
[edit]References
[edit]- ↑ "HARIRA definition and meaning". Collins English Dictionary. 24 November 2025. Retrieved 25 November 2025.
- 1 2 "Best of Delectable Foods and Dishes from al-Andalus and al-Maghrib: A Cookbook by Thirteenth-Century Andalusi Scholar Ibn Razīn al-Tujībī (1227–1293)". Encyclopédie berbère (in French). Brill.com. pp. 2643–2644. doi:10.4000/encyclopedieberbere.2156. ISSN 1015-7344.
- ↑ Berry, Vava (2012). Soup: fresh, healthy recipes bursting with seasonal flavour. London: Pavilion Books. p. 66. ISBN 978-1-909108-50-9.
- ↑ "Recipe: How to make harira". Jewish Journal. 12 March 2015.
- ↑ "Plats Traditionnels - Algérie Poste" (in French). Algérie Poste.
- ↑ "Tadouira". Cuisine Marocaine (in French). Retrieved 17 January 2020.
- ↑ "Classic Moroccan Harira: Tomato, Lentil, and Chickpea Soup". The Spruce Eats.
- ↑ "Harira Soup". The New York Times.
External links
[edit]
Media related to Harira at Wikimedia Commons- Recipe for harira by Robert Carrier at the BBC's Good Food Guide
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