When we talk about Moroccan gastronomy we are not only referring to pastilla, cous cous or tajine. It is a gastronomy full of recipes that have been passed down through generations and from region to region.
Today, we want to talk about the Harira. Harira is a traditional Moroccan soup that is consumed mainly during the month of Ramadan, although it is also very common to find it in Moroccan restaurants during the winter months, accompanied by mint tea.
This dish is characterized, in addition to its flavor, by its texture. It is a soup made with tomato, spices, chickpeas, lentils, Vermicelli noodles and fresh herbs. In addition, it can be accompanied by a wide variety of combinations, among which dates, Chebakya which is a sweet soaked in honey, and bread.
This soup in addition to being the national soup of Morocco, its roots extend throughout the North African region known as the Maghreb, of which Morocco is, of course, a part. This means that both the base recipe and the accompaniments or spices used can vary greatly from one place to another.
As we told you at the beginning, this soup is very characteristic due to its texture, since far from being totally liquid, it has a fairly dense consistency, but above all it must be very soft on the palate.
But don’t worry because you will be able to try it first hand starting next week in our Café, since we are at the gates of Ramadan that will begin on March 23. We hope to see you there and that you tell us what you thought of this recipe so full of tradition and flavor!
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