Harira is a traditional Moroccan soup served to break the fast during Ramadan and also enjoyed on special occasions like weddings. Its roots trace back to medieval Morocco, where it was a nourishing, protein‑rich stew that combined legumes, meat and spices to provide energy after a day of fasting.

In northern Morocco, Harira often includes more tomatoes and a thicker broth, while southern versions may use more spices like cinnamon and add dried figs. Some coastal regions add seafood, and in Marrakech the soup is sometimes finished with a drizzle of olive oil and fresh lemon.

Authentic Harira is served hot in shallow bowls, accompanied by fresh dates, hard‑boiled eggs, and a side of crusty Moroccan bread (khobz). A squeeze of lemon and a sprinkle of fresh cilantro are added at the table for brightness.

Harira is most famously prepared for Ramadan evenings to break the fast, but it is also served at Eid al‑Fitr, wedding feasts, and during the celebration of the Islamic New Year as a symbol of hospitality and abundance.

Harira combines legumes, meat, and a blend of warm spices with a thickening flour‑water slurry, creating a soup that is both hearty and silky. The balance of sweet (tomatoes), savory (beef and chickpeas), and aromatic spices makes it a signature comfort dish of Morocco.

Common mistakes include over‑filling the pressure cooker, not browning the meat enough, and adding the flour binder without whisking it smooth, which creates lumps. Also, cooking vermicelli too long makes it mushy, and forgetting to remove the herb bouquet can leave a bitter taste.

The flour‑water binder is traditional in Moroccan cooking and gives Harira its characteristic velvety texture. Cornstarch would create a glossy, less authentic mouthfeel and can break down under prolonged pressure cooking.

Yes, Harira improves in flavor after a few hours. Cool the soup, store it in airtight containers in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently on the stove, adding a splash of water if needed.

The broth should be thick enough to coat a spoon, with tender pieces of beef, chickpeas and lentils. The vermicelli should be soft but not mushy, and the soup should have a deep reddish‑orange hue from the tomatoes and spices.

The YouTube channel Casa Bena Cuisine specializes in authentic North African and Mediterranean home‑cooking tutorials, focusing on traditional recipes, modern twists, and step‑by‑step guidance for home cooks.

Casa Bena Cuisine emphasizes using everyday kitchen appliances like the Cookeo pressure cooker to simplify classic Moroccan dishes, while still preserving authentic flavors and techniques. The channel also provides detailed ingredient sourcing tips and cultural context that many other channels omit.