Harira
Harira ( Arabic حريرة, DMG ḥarīra ) is a traditional soup of the North African cuisine of the Maghreb and is very common , especially in Morocco . After sunset, when the believers are allowed to eat and drink again in the fasting month of Ramadan , Harira is typically part of the meal, often even the first meal since morning.
The main ingredients are chickpeas or lentils, tomatoes, onions and beef, as well as fresh herbs, especially coriander leaves and parsley. It is usually seasoned with pepper, ginger, cumin , celery green, turmeric and sometimes saffron or cinnamon. The harira is often served with lemon pieces for self-seasoning, as well as with boiled eggs. There are also variants with lamb and white beans as well as vegetarian variations.
It is also often part of a banquet outside of Ramadan. It is also not uncommon - as with other oriental soups - to have a plate of Harira for breakfast.
literature
- Christian Soehlke, Dorothee Soehlke-Lennert: Cooking very well Mediterranean . Stiftung Warentest , Berlin 2012, ISBN 978-3-86851-050-8 .
- Nada Saleh: Moroccan cooking: Enjoy fresh African cuisine , (Original title: Fresh Moroccan , translated by Betina Berriel Díaz). Umschau, Neustadt an der Weinstrasse 2008, pp. 9, 20, 22, ISBN 978-3-86528-294-1 .
