The Moroccan soup traditionally served to break the Ramadan fast is called harira.
Harira is a hearty soup usually made with tomatoes, legumes, herbs, and spices. Chickpeas and lentils provide substance, while flour or another thickener can give the broth a smooth, rich body. Some versions contain lamb or other meat, although vegetarian preparations are also common.
In Morocco, harira is strongly associated with Ramadan and is often served at the evening meal known as iftar. It may be accompanied by dates, sweet pastries, or chebakia, a sesame-coated Moroccan pastry.
Harira is not one completely standardized recipe. Ingredients and thickness vary by region and family. It is also distinct from bissara, a purée of dried fava beans or split peas, and from generic North African chorba soups, which encompass many different regional styles.