Moroccan Soup

Original name : Hrira Hamda

Where Street food, Homemade
When Breakfast, Tea break, Dinner
Taste Acidulous, Spicy, Salty
Price $ $
Where
Street food, Homemade
When
Breakfast, Tea break, Dinner
Taste
Acidulous, Spicy, Salty
Price
$ $
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The queen of the Moroccan soups. Hrira or Harira in moroccan dialect means in its broadest sense "soup".rnTo distinguish it, we call it sometimes "Harira Hamda", which means soup Tangy.
This soup is a complete meal in itself. Very rich, it is served for the breakfast meal during Ramadan to give a maximum of energy.

The tomato is the main ingredient of this dish, it gives it a very pleasant tartness. It also includes several legumes (chickpeas, lentils), green celery, parsley and other ingredients such as wheat flour, used to link all elements.

Sometimes, to give more flavor, is added pieces of red meat or chicken and even bone marrow.
About this dish
In the local culture - For everyday
Season - Autumn
- Winter
Special occasion - Ramadan
- Wedding
SpicyWell spicy
How to eat it - With Mghorfa
- With a spoon
Caloric valueHigh
Temperature - Hot
Vegetarian , Vegan
Allergy - Contains gluten (wheat)
Difficulty of preparationDifficult
How to cook - Pressure cooker or pot
Cooked - Raw - Cooked
Components
  • Rancid butter
  • Rice (Optional)
  • Oil
  • Salt
  • Tomato
  • Lentils
  • Flour
  • Lemon (Optional)
  • Olive oil (Optional)
  • Pepper (spice)
  • Water
  • Coriander
  • Vermicelli (Optional)
  • Parsley
  • Ginger
  • Chickpea
  • Beef (Optional)
  • Onion
  • Side food

    Puff patties

    "Msemen" or "Rghayif" thin puff patties prepared with wheat flour. Pan-fried in a little bit of vegetable oil, they are crispy on the outside while keeping the inside soft.

    Chebakia

    "Chebakia" emblematic pastry of Moroccan cuisine. Every Ramadan, Moroccans consume pharaonic amounts of it.

    Related food

    The guide of gastronomy of Morocco