The Ramadam endend not so far ago. It is the ninth month of the Islamic calendar, when Muslims must save fasting during daylight hours and cannot eat or drink until the moon comes out.
At this time, the Muslim people commemorates one of the key dates of Islam; the moment that the Prophet Muhammad received the first revelation of the Qur’an, thus beginning his path as a Messenger of God.In Morocco, the Muslim community is the most representative, and the Ramadan is one of the most important dates of the religious life in the country. But when this period ends and the iftar arrives, the collective time that breaks the fasting, the harira is one of the stars in the Moroccan cuisine.
Its nutritive combination of ingredients makes it the ideal food to recover forces and it is certainly one of the most traditional dishes of the Morocco cuisine.
Noodles, beef, tomatoes, chickpeas, onion, celery, lentils, rice, spices… all richly elaborated, in a recipe believed that it has come from the 13th century until our days.
It is clear the value that has the Moroccan harira in its traditional recipes and in specific moments as the most significant religious days. However, the curious traveler can enjoy the taste of this robust soup of intense aroma in any hotel or restaurant in the country.
After experiencing the flavor of the harira, you can take a moment for talking, enjoying a few dates, some Arab pastries and a delicious mint tea.
Creative Commons or Public Domain Image: Flickr/Girl Interrupted Eating