Harira
 Harira | |
| Type | Soup |
|---|---|
| Region or state | |
| Main ingredients | Flour, tomatoes, lentils, chickpeas, onions, rice, meat (beef, lamb, or chicken), olive oil |
Harira (
It is also part of the Maghrebi cuisine, where lemon juice and egg is added to brighten the flavors of the soup. Like Muslims, who traditionally have the filling soup for Iftar meals, Jews break their fast with it during Yom Kippur.[6]
Origin
According to the historian of Jewish food Gil Marks, Harira originated in Morocco.[7]
Preparation
Harira's base recipe is composed of the following ingredients, and may vary depending on regions:
- Tadouira - a thickening mixture made from flour and water and sometimes canned tomato paste, which is added at the end of the cooking process.[8]
- tomatoes and tomato concentrate
- lentils
- chickpeas
- fava beans
- onions
- rice
- beaten eggs
- small amount of meat: (beef, lamb or chicken)
- a spoon or two of olive oil.
The stock, usually lamb, is well-seasoned with cinnamon, ginger, turmeric or another coloring agent like
Lemon juice can also be added at serving time. The soup tastes best if it has been allowed to rest overnight.[10]
It is usually served with hard-boiled eggs sprinkled with salt and
See also
References
- ^ [1] collinsdictionary.com
- ISBN 978-0-313-37626-9.
- ^ Bonn, Charles (1999). "Paysages littéraires algeriens des années 90 : TEMOIGNER D'UNE TRAGEDIE ?". Paysages littéraires algeriens des années 90: 1–188.
- ISSN 1015-7344.
- ISBN 978-1-909108-50-9.
- ^ "Recipe: How to make harira". Jewish Journal. 12 March 2015.
- ISBN 978-0-544-18631-6.
- ^ "Tadouira". Cuisine Marocaine (in French). Retrieved 17 January 2020.
- ^ "Classic Moroccan Harira: Tomato, Lentil, and Chickpea Soup". The Spruce Eats.
- ^ "Harira Soup". The New York Times.
External links
Media related to Harira at Wikimedia Commons
- Recipe for harira by Robert Carrier at the BBC's Good Food Guide
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