Harira Soup. Illustration: Nadav Yahal.
Harira Soup. Illustration: Nadav Yahal.


This soup is one of the dishes most associated with Moroccan cuisine, but a version is present across all Maghreb cuisines.

The origin of its name is the word silk (harira in Arabic), a soup so named due to its velvety texture. This rich soup includes several types of legumes (mostly chickpeas and brown or green lentils), tomatoes, thin noodles or grits, and meat (mostly lamb); there are also vegetarian versions. The silk effect in question is achieved through a mixture that includes flour, water – and in the modern version, canned tomatoes.

Due to the richness of its flavors and ingredients, harira is eaten to break fast on Yom Kippur among Moroccan Jews, similar to the Muslim custom of eating soup for the daily breaking of the fast (iftar) during Ramadan.

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.