Harira

Harira is a traditional North African soup eaten in Morocco, Tunisia, Algeria and Libya, most often served as a starter or on its own as a light snack, and especially associated with Ramadan, though it is made throughout the year. Its main ingredients are flour, tomatoes, lentils, chickpeas, onions, rice or vermicelli, meat such as beef, lamb or chicken, and olive oil, with lemon juice and egg often added in the wider Maghrebi tradition. Its precise origin is disputed: one account describes an Andalusian and Amazigh North African origin, and while the food historian Gil Marks attributes it specifically to Morocco, that claim is described as compelling but debatable. Moroccan harira is distinguished by a dense tomato, lentil and chickpea base seasoned with ginger, cinnamon and cilantro, while Algerian, Tunisian and Libyan versions each use their own local ingredients and thickening methods.