The traditional Moroccan soup commonly eaten during Ramadan is harira. It is a substantial, aromatic soup usually built from tomatoes, lentils, chickpeas, onions, herbs, and spices, with rice or broken vermicelli and sometimes beef, lamb, or chicken.
Harira is especially associated with the iftar meal that breaks the daily Ramadan fast. Its combination of legumes, grains, broth, and meat makes it filling and nourishing, and it is often served with dates, bread, hard-boiled eggs, or sweets. The soup is not restricted to Ramadan, however; Moroccan households may prepare it throughout the year.
Recipes differ across families and regions. A flour-and-water thickener called tadouira is often added near the end, giving the soup a smooth texture. Lemon juice may be added when serving. Harira is also part of broader Maghrebi cuisine and is prepared in Algeria, so it is more precise to call it a Moroccan and North African soup rather than an exclusively Moroccan dish.