Facts About Harira
Harira is a traditional Moroccan soup. 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.
Etymology of the word harira
As for the etymology of the word harira, it may come from heat (harrara), spicy (harr), desire (harara), porridge made of flour and fat (harira), hearth (harr), silk (harir), free man (horr) and a host of other meanings including the female abdomen (har).
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.
- tomatoes and tomato concentrate
- lentils
- chickpeas
- onions
- rice
- beaten eggs
- herbs (celery, parsley and coriander), in Bechar and El Bayadh: cotton lavender
- 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.
Western Sahara