Harira (Arabic: الحريرةal-ḥarīra) is a traditional North African soup prepared in Morocco[1] and Algeria.[2][3][4] Algerian harira differs from Moroccan harira in that Algerian harira does not contain lentils. It is popular as a starter but is also eaten on its own as a light snack. There are many variations and it is mostly served during Ramadan, although it can be made throughout the year.[5]
It is also part of the Maghrebi cuisine, where lemon juice and egg are 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]
^[1] collinsdictionary.com
^Ken Albala (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. p. 9. 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.
^El Briga, C. (1996-08-01). "Ennayer". Encyclopédie berbère (in French) (17): 2643–2644. doi:10.4000/encyclopedieberbere.2156. ISSN 1015-7344.
^Berry, Vava (2012). Soup: fresh, healthy recipes bursting with seasonal flavour. London: Pavilion Books. p. 66. ISBN 978-1-909108-50-9.
^"Recipe: How to make harira". Jewish Journal. 12 March 2015.
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