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Original name
Hrira Hamda
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 |
| Spicy | Well spicy |
| How to eat it | - With Mghorfa - With a spoon |
| Caloric value | High |
| Temperature | - Hot |
| Vegetarian , Vegan | |
| Allergy | - Contains gluten (wheat) |
| Difficulty of preparation | Difficult |
| Cooked - Raw | - Cooked |
| Outils de préparration | - Pressure cooker or pot |
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"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.
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Chebakia
"Chebakia" emblematic pastry of Moroccan cuisine. Every Ramadan, Moroccans consume pharaonic amounts of it.
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