Harira
Soup of Maghrebi and Sephardic cuisines / From Wikipedia, the free encyclopedia
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Harira (Arabic: الحريرة al-ḥarīra) is a traditional North African soup prepared in Morocco[1] and Algeria.[2][3][4] Algerian harira differs from Moroccan harira in that Algerian harira does not contain lentils. It is popular as a starter but is also eaten on its own as a light snack. There are many variations and it is mostly served during Ramadan, although it can be made throughout the year.[5]
Quick Facts Type, Region or state ...
Type | Soup |
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Region or state | |
Main ingredients | Flour, tomatoes, lentils, chickpeas, onions, rice, meat (beef, lamb, or chicken), olive oil |
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It is also part of the Maghrebi cuisine, where lemon juice and egg are added to brighten the flavors of the soup. Like Muslims, who traditionally have the filling soup for Iftar meals, Jews break their fast with it during Yom Kippur.[6]