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الحريرة والشوربة Harira and Moroccan Soup Tradition

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.

Overview

The complete harira technique.

Source

MOROCCAN/MAGHREB DEEP + ANDEAN SOUTH AMERICAN DEEP

Cross-Cuisine Parallels

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)