Harira

Harira (Arabic: الحريرة, romanized: al-ḥarīra) is a traditional North African soup prepared in Morocco, Tunisia, Algeria, Libya and of Andalusian and Amazigh North African origin, with many variations, the best-known being Moroccan harira. Harira is popular as a starter, and is also eaten on its own as a light snack. It is mostly served during Ramadan, although it can be made throughout the year.

It is also part of a wider Maghrebi cuisine, where lemon juice and egg are added.

The origin of harira is disputed. While Jewish food historian Gil Marks attributes its origin to Morocco, this claim is compelling but debatable. According to Algérie Poste and Andalusi Scholar Ibn Razīn al-Tujībī, harira is an authentic Maghreb dish of Andalusian origin and identifies it as one of the best-known dishes of Morocco and western Algeria, Tunisia, and Libya, where it is traditionally associated with Ramadan. Note that Moroccan Harira differs significantly from Algerian (Western Algeria), Tunisian, and Libyan Harira. Moroccan Harira relies heavily on a dense tomato, lentil, and chickpea base seasoned with ginger, cinnamon, cilantro, and thickened with flour; while also adding some pieces of chicken or lamb to the mix. In contrast, Algerian Harira, such as (Harira Oranaise) often incorporates distinct local elements like frik (cracked green wheat) or a slightly fermented flour starter (khmira baldiya). Meanwhile, Tunisian Harira is typically centered around lamb, tomatoes, and chickpea paste, uniquely thickened with crushed caraway seeds, dried mint, and fine semolina or pasta (langue d'oiseau) rather than flour. Libyan Harira, often referred to locally simply as (Sharba Libiya) or (Hror), leans into a robust, fiery profile dominated by generous amounts of paprika, chili, garlic, and dried mint, combined with lamb, chickpeas, and a distinct tomato base.