الحريرة والشوربة Harira and Moroccan Soup Tradition
I
Origin
Harira — the tomato, lentil, and chickpea soup that is the traditional meal for breaking the Ramadan fast (iftar) across Morocco — is the most consumed soup in North Africa and one of the most technically interesting in the world. It is a soup that is both a fermented and a fresh preparation — tdouira (a fermented flour-water paste) is used as the thickener, giving harira a specific slightly sour, creamy thickness that no other thickening agent produces.
II
Description
The complete harira technique.
III
The Thread
—Egyptian ful medames (same legume-based Ramadan tradition), Lebanese lentil soup (same lentil base — different technique), West African groundnut soup (same tomato-legume one-pot tradition)
IV
Flavour Context
Not yet written for this entry.
Pillars V — VII
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