Colorful courtyard with woven chairs and mosaic tiles in Marrakesh, Morocco.
At the Moroccan table
Its defining character is tomato, pulses, herbs and spice served year-round but especially associated with Ramadan breaking of the fast.
Description And serving traditions
The culinary identity of Harira rests on tomato, pulses, herbs and spice served year-round but especially associated with Ramadan breaking of the fast.
Ingredients and raw materials
- tomato
- chickpeas
- lentils
- celery and coriander
- onion
- flour or starch liaison
- spices
How it is made
- Soak or rinse pulses and grains when required.
- Cook the aromatic base with herbs and spices.
Table & terroir
Roots on the map
- Region
- National
Table & terroir
At the Moroccan table
- Food family
- Moroccan-traditional
foodsoupNational
Region map
Cook, taste, or eat this with a local
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