Harira is a Moroccan soup traditionally associated with Ramadan and made with tomatoes, legumes, and herbs.
The soup commonly includes tomatoes, chickpeas, lentils, onions, celery, coriander, and spices. Some versions contain meat, especially lamb or beef, while others are vegetarian. Flour or another thickener may be used to give the broth a fuller consistency.
Harira is especially important during Ramadan, when it is often served to break the daily fast. It may be accompanied by dates, chebakia, bread, or other foods. Although strongly associated with Morocco, related soups and variations are also found in Algeria and elsewhere in the Maghreb.
Harira should not be confused with tagine, which is primarily a slow-cooked stew named after its cooking vessel. Bissara is another Moroccan soup, but it is chiefly a purée of dried fava beans or peas.