This Moroccan soup is traditionally made to break the fast of Ramadan. It also traditionally contains lamb, so I guess we’re officially heathens. (Serve some dates warmed up in some olive oil for dessert and you’ll make up for it.) This harira recipe is warm, aromatic, and smells like how it feels to read a good book under a heavy blanket.
- Serve with warm pita and hummus. (Warm the hummus, too, even the store-bought stuff—and drizzle it with olive oil. It will blow your mind to eat it this way.)
- If you eat meat, sauté up some ground lamb and add it to the soup (or pour it over your warm hummus and blow your mind squared)
- Scatter with feta
Show me how you cook and serve it by emailing me your photo! Submissions are automatically entered to win a drawing for a Soup Club cookbook.
Yes, all this fun and love went into the recipe. That’s why it tastes so good.