Harira is a classic Moroccan dish, especially loved during Ramadan for its nourishing warmth and rich flavors.
Marrakech – However, if you can’t make it or want to mix things up, don’t panic!
Here are five alternative soups that will keep your ftour warm and cozy, offering a delicious twist on tradition.
Bisara
Bisara is a creamy and hearty soup made from fava beans.
Often enjoyed with a drizzle of olive oil, garlic, cumin, and a squeeze of lemon, it’s a comforting choice for breaking your fast.
It’s rich in fiber and protein, making it a satisfying dish for ftour.
Bisara is typically served with khobz (Moroccan bread) for dipping.
Ingredients:
1 ½ cups dried fava beans, soaked overnight
4 cups water
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Drain the fava beans and rinse them well.
In a large pot, heat olive oil and sauté the onions and garlic until soft.
Add the fava beans, cumin, paprika, salt, and pepper.
Pour in the water, bring it to a boil, then reduce the heat and simmer for 1-1.5 hours until the beans are tender.
Blend the soup until smooth and creamy.
Garnish with fresh parsley and serve with khobz.
Hessoua
Hessoua is a rich and flavorful chickpea soup often cooked with tomatoes and spices.
This soup is a perfect alternative to harira, providing both comfort and a boost of protein.
With the addition of cilantro and a dash of lemon juice, Hessoua offers a fresh and tangy finish.
Ingredients:
1 cup dried chickpeas, soaked overnight
1 onion, chopped
2 tomatoes, grated
4 cups vegetable broth
1 teaspoon cumin
1 teaspoon turmeric
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lemon juice (optional)
Instructions:
Drain and rinse the chickpeas.
In a pot, sauté onions in olive oil until soft.
Add the grated tomatoes and cook for a few minutes.
Add the soaked chickpeas, cumin, turmeric, salt, and pepper.
Pour in the vegetable broth and bring to a boil.
Simmer for 1-1.5 hours until the chickpeas are tender.
Garnish with cilantro and add a squeeze of lemon juice for extra freshness.
Dchicha
Dchicha is a traditional Moroccan soup made from barley, tomatoes, and a blend of spices.
It’s hearty and flavorful, offering a great alternative to the more well-known harira.
The addition of cinnamon gives Dchicha a comforting warmth, perfect for breaking your fast.
Ingredients:
1 cup barley
2 tomatoes, grated
1 onion, chopped
4 cups water or broth
1 teaspoon cinnamon
1 teaspoon cumin
Salt and pepper to taste
Olive oil for sautéing
Instructions:
In a large pot, sauté onions in olive oil until golden.
Add the grated tomatoes, cinnamon, cumin, salt, and pepper.
Stir in the barley and pour in the water or broth.
Bring to a boil and then reduce the heat, letting it simmer for 45 minutes to 1 hour, until the barley is soft.
Serve hot with a drizzle of olive oil and a sprinkle of fresh herbs.
Do you want a part 2?
These Moroccan soups are perfect alternatives to Harira, but the possibilities are endless!
Would you like a second part featuring even more delicious options? Let us know!
