This delectable and healthy soup is a customary piece of Morocco’s Ramadan iftar (breakfast). It is loaded with protein and has an encouraging, unattractive taste that tops you off following a day of fasting. Be that as it may, it is additionally the ideal method to begin the day consistently, particularly in cold or rainy weather.
Similarly as with most traditional recipes, techniques for making Harira differ from area to locale and from family to family. In south-eastern Morocco, the soup is made with vegetables rather than legumes like Kale and fava beans as a base.
A few people like to include a beaten egg at the last advance of cooking harira, and others like to crush some lemon juice to their harira bowl. In my family, we serve the soup with hard-bubbled eggs hacked up.