The Moroccan harira is a traditional soup from Morocco of Andalusian origin. In the Maghreb, the harira is traditionally the dish for breaking the fast during the month of Ramadan, where the faithful must fast from the first light of morning until dawn. It is served with dates, hard-boiled eggs, Moroccan pastries such as chebakia. It can also be accompanied by slices of lemon that you press on the harira to add a delicious and special taste.
Although the Moroccan harira is consumed mostly during Ramadan, it is also eaten throughout the year, especially during winter because of its high nutritional value and its capacity to warm up the body.
This Moroccan recipe is made with some chopped onions, tomato paste, celery, parsley and coriander, pieces of meat (some only use bones for the taste), tomatoes, olive oil, chickpeas, dried lentils, water, a little bit of flour diluted in water, uncooked broken vermicelli, and beaten eggs for decoration.
And of course like all Moroccan dishes spices are essential: Salt, pepper, turmeric, ginger, and turmeric.
You should know that there is not only one way to prepare a Moroccan harira as many Moroccan dishes, depending on the region of Morocco and the “family recipe”. Therefore, the variations are diverse.