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Moroccan Soup

Original name
Hrira Hamda Morocco
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.
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
Cooked - Raw - Cooked
Ustencile - Pressure cooker or pot

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

Related food

The guide of gastronomy of Morocco