Many Moroccans will be eating this hearty dish to break their daily fast during Ramadan. Hana Assafiri of Fitzroy North's Moroccan Soup Bar presents her take on the traditional Iftar soup. This recipe ...

When you learn to make traditional Moroccan harira from Meme Suissa, you're not learning to make harira from Meme Suissa. You're learning to make harira from her mother, from her grandmother, and so ...

1. In a soup pot over medium-high heat, heat the oil. Sprinkle the lamb with salt and pepper. Add the meat to the pot and brown it, turning it on all sides, for 5 minutes. 2. Add the onion to the pan, ...

Monsoon cravings hit different — but then so does the lethargy that comes with it. This traditional Harira soup, all the way from Morocco, is not only super simple to whip up, but also packed with ...

In this ninth month of the Islamic lunar calendar, the crescent moon has been sighted. It is now Ramadan. As the sun sets over the Moroccan casbah, you can almost hear a collective sigh of relief. For ...

Comfort soup made with tomatoes, lentils, chickpeas, fresh herbs, dried spices and meat Harira soup is a notable dish of Moroccan cuisine. Typically eaten to end the fast during Ramadan, the thick ...

1. In a bowl, combine the chickpeas with water to cover by several inches. Cover and leave overnight at room temperature to soak. Drain and set aside. 2. In a soup pot, combine the chicken with the ...

Serves 4 to 6 as a main dish. Note: From "The Splendid Table's How to Eat Weekends: New Recipes, Stories & Opinions From Public Radio's Award-Winning Food Show," by Lynne Rossetto Kasper and Sally ...

Usually consumed to break the fast during Ramadan, Harira soup is a complete meal: vegetables, meat, legumes, and ...

While many of us continue to work from home, we’re checking in with artists about the creativity they’ve been cooking up in their kitchens. Read on for the first installment in our new series on ...

Harira is a hearty, Moroccan-style soup. It can be eaten on its own, or with warmed flatbreads, and will get better over a few days as the flavours deepen. Soak the chickpeas the day before making the ...

1. Heat oil in a large pot. Saute onion, celery and garlic until translucent. 2. Add beef, turmeric, cinnamon, ginger, paprika, cumin and coriander to pot. Stir to toast the spices and brown the beef, ...