Harira

Harira (Arabic حريرة, HARIRA DMG ) is a traditional soup kitchen and the Arab, particularly common in the North African cuisine of the Maghreb, particularly in Morocco. After sunset when the fasting month of Ramadan, the faithful may again take food and drinks to be harira is typically a part of the meal, often the first meal since the morning.

The main ingredients are chickpeas, tomatoes, onions and beef, also fresh herbs, especially cilantro and parsley. Seasoned is mostly with pepper, ginger, cumin, celery leaves, turmeric and sometimes saffron or cinnamon. The harira is often served with lemon pieces for self- seasoning and boiled eggs. There are also variants with lamb and white beans.

Even outside of Ramadan, it is often part of a banquet. Also not uncommon - as with other soups of the Orient also - is to use a plate harira for breakfast.