Harira (Arabic: الحريرة al-ḥarīra) is a traditional North African soup prepared in Morocco[1] and Algeria.

[5] It is also part of the Maghrebi cuisine, where lemon juice and egg are added to brighten the flavors of the soup.

Like Muslims, who traditionally have the filling soup for Iftar meals, Jews break their fast with it during Yom Kippur.

[7] Harira's base recipe is composed of the following ingredients, and may vary depending on regions: The stock, usually lamb, is well-seasoned with cinnamon, ginger, turmeric or another coloring agent like saffron, and fresh herbs such as cilantro and parsley.

[10] It is usually served with hard-boiled eggs sprinkled with salt and cumin, dates and other favorite dried fruits like figs, traditional honey sweets and other homemade special breads or crepes.