Pronounced Ha-ree-rah, the name comes from the Farsi and Arabic word for ‘silk’, due to its smooth and light texture. This lightness makes it especially popular during the month of Ramadan as a way to break up fasts.
Harira is a dish that can vary from house to house and family to family as tradition, pride and wealth allow an infinite range of adaption to the basic ingredients. Some Moroccan families will add a pinch more spice than others, some may add aromatic flowers and peppers, but when the evening cannon sounds out, every house will come together to enjoy its light, but filling flavour.
While every family can add to the basic recipe in order to showcase their homes, it is agreed that a harira soup must begin as a tomato and chickpea soup. The possibilities for alternate recipes are endless. Where some families may add lamb and saffron, others add lentils and chicken.
At GLORIOUS! we found a traditional recipe that calls for chicken, dates, apricots and an array of traditional spices. It is a filling, warming and delicious chicken and vegetable soup that we have simply sprinkled with the feeling of hunting through souks for the perfect trinkets as sweet peppermint tea fills the air and a call to prayer from the minarets echo through the city.