Moroccan Harira Base

Origin: Morocco. A broth base of tomato, lentils, chickpeas, and a warming spice mix, traditionally thickened with a flour-and-water slurry (tedouira) stirred in near the end of cooking.

Flavor Profile: Warmly spiced and tangy from tomato, hearty from the legumes, with a silky thickened texture.

Culinary Uses: Base for harira soup, traditionally eaten to break the daily fast during Ramadan, served with dates and chebakia.

Regional Variations: Some families use smen (aged, fermented butter) for extra depth; the tedouira thickening technique is considered essential by purists but omitted in thinner modern versions.

Storage: Refrigerate 4–5 days; freezes well for a couple of months.