Citizens, the ancient and magnificent kingdom of Morocco is home to some of the most complex and delicious cuisine on the planet! I have several Moroccan friends and someday I hope to visit this storied land of antiquity and legend! Not to mention sampling the unmatched cuisine there – firsthand and in-situ.
Harira (Arabic: الحريرة al-ḥarīra, Berber: ⴰⵣⴽⵉⴼ azkif) is a traditional soup of the Maghreb region, consumed in both Morocco and western Algeria.
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.
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 harira cooking process
tomatoes and tomato concentrate
herbs (celery, parsley and coriander)
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.
Citizens, my version of this recipe is resolutely traditional, but with my own secret spice blend (secret no more!) including my own ras-el-hanout spice blend. I am confident you will find this soup to be both delicious and exotic!
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