Middle Eastern and North African Soups

Gathers the soups of Middle Eastern and North African culinary traditions, including Moroccan harira, Levantine lentil soup, and Egyptian molokhia, built around legumes, lamb stock and regional greens characteristic of the area's everyday and Ramadan-season cooking. The grouping reflects the region's own broth-building tradition, whether a light clear stock or a thick, spice-heavy pot, rather than the specific protein or vegetable simmered in it, since the same base stock often carries many different additions.