Every house in Morocco has its own harira. Ours comes from the cook's grandmother in Salé, and it appears every Friday without fail.
Harira is a soup of tomato, lentils and chickpeas, thickened with flour and sharpened with lemon. It is what Morocco eats to break the fast in Ramadan, and what many families cook on Friday after the midday prayer.
The recipe
Our cook starts it in the morning: lamb bones, celery, coriander, parsley, smen. Lentils and chickpeas go in after an hour. The flour and lemon come at the end, stirred until the soup coats the spoon.
How to eat it
With dates and a boiled egg on the side, and a piece of chebakia if you have a sweet tooth. Join the Friday kitchen experience to make it yourself.
