Harira

Harira (Arabic: الحريرة, romanized: al-ḥarīra) is a traditional North African soup prepared in Morocco and Algeria 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 not universally accepted. Harira is also a longstanding part of Algerian cuisine, particularly in western Algeria. Algérie Poste describes harira as an authentic Algerian dish Algerian dish of Andalusian origin and identifies it as one of the best-known dishes of Morocco and western Algeria, where it is traditionally associated with Ramadan.

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