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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]
It is also part of the Maghrebi cuisine, where lemon juice and egg are added to brighten the flavors of the soup.[6]
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Origin
According to the historian of Jewish food Gil Marks, Harira originated in Morocco. The name comes from the Persian and Arabic word for silk, harir, alluding to the texture of the dish. Like Moroccan Muslims, who traditionally have the filling soup for iftar meals, Moroccan Jews also break their fast with it during Yom Kippur.[7]
Preparation
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 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 spoon or two of olive oil.
The stock, usually 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 at serving time. The soup tastes best if it has been allowed to rest overnight.[10]
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 homemade special breads or crepes.
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See also
References
External links
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