Harira (Arabic: الحريرة al-ḥarīra, Berber languages: ⴰⵣⴽⵉⴼ azkif) is a traditional soup of the Maghreb region, consumed in 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. It is our family tradition (hada) to break the Yom Kippur fast with it as it feels "silky" on a parched and dry throat.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Soup
Cuisine: Moroccan
Keyword: harira, ramadan, soup, yom kippur
Servings: 8servings
Calories: 277kcal
Ingredients
2 tomatoesdiced
1oniondiced
1cupchopped parsley
7tablespoonsolive oil
1-½quartswater
½teaspoonnutmeg
½teaspooncinnamon
½teaspoonblack pepper
½teaspoonsalt
16ozchickpeasone 16 ounce can
1-½cupslentilspresoaked and drained
1cupcold water*for white sauce
1egg*for white sauce
3tablespoonflour*for white sauce
Instructions
In large frying pan, add 3 tablespoons olive oil and saute tomatoes, onion and parsley, until onion is translucent.
In large pot, bring water to boil. Add nutmeg, cinnamon, pepper, salt, 4 tablespoons olive oil, garbanzos and lentils. Cook covered at medium heat for 30 minutes.
Make white sauce by whisking together 3 tablespoon of white flour, 1 egg and 1 cup of cold water. Stir until mixture is smooth and without lumps. Slowly stir into pot while soup simmers. Serve warm.
Notes
It is our family tradition (hada) to break the Yom Kippur fast with it as it feels "silky" on a parched and dry throat.