Harira fassia — Fez, Morocco

Harira fassia — Fez, Morocco

Fez, Morocco

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This version belongs to the family Harira.

Harira is made all over Morocco, and every town has its own version. The one from Fez is known for its thickening agent, the tadouira: a mixture of flour and water, sometimes with a little leaven, poured in a thin stream at the end of cooking, which gives the soup its velvety texture without making it starchy. Fez cooks also happily add celery and a hint of cinnamon. During Ramadan, it opens the evening meal, alongside dates, chebakia and hard-boiled eggs. The rest of the year, it's a dinner on its own.

Preparation

  1. 01

    Fry the meat, onions, celery and spices in a little oil. Add the chickpeas, tomatoes, tomato paste and 2 litres of water. Cook for 45 minutes.

  2. 02

    Add the lentils and half the herbs, and continue cooking for 30 minutes.

  3. 03

    Pour in the mixed flour in a thin stream, stirring constantly, add the vermicelli and cook for 10 minutes until the soup coats the back of a spoon.

  4. 04

    Adjust the salt, add the remaining herbs and serve with lemon.

Where this version sits

A single, final coordinate: Fez, Morocco. Another version of the same dish, elsewhere, gets its own point.

Photo: Miansari66 — CC0

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