is the traditional Maghreb soup (Morocco and Algeria
). It is usually eaten during dinner in the Muslim
holy month of Ramadan
to break the fasting day. It is considered as a meal in itself.
It is also served to relatives and friends after a special celebration, such as the morning after a wedding night, and its recipe varies then slightly from the harira eaten during Ramadan. Of course, it could be prepared any time, however, some families prefer to stick to tradition and serve it on special occasions.
Harira's base-recipe is composed of the following ingredients, and may vary depending on regions:
Lemon juice can also be added at serving time as well as salt and sometimes pepper.
It is usually served with hard-boiled eggs sprinkled with salt and cumin, dates and other favorite dried fruits like figs, traditional honey sweets (called and other goodies (special bread or crepes) prepared at home. It is served with slices of lemon in Algeria.