Harira — country by country
Morocco's iftar soup — tomato, lentils, chickpeas, and a silk finish.
Every country brings its own touch. Here's how they differ.
⚔️ Head to head
Pick two kitchens and see exactly where they part ways.
🇲🇦 Morocco
✨ Thickened with tadouira (flour whisked in) and brightened with celery, coriander, and lemon.
Only in Morocco
- lamb, small dice (optional)
- lentils
- cooked chickpeas
- tomato passata
- celery, parsley, coriander
- ginger and turmeric
- flour (tadouira)
- vermicelli or rice
🇩🇿 Chorba frik
✨ Smoky green freekeh instead of lentils, dried mint at the end — Algeria's iftar signature.
Only in Algeria
- freekeh (frik)
- lamb, cubed
- tomato paste
- onion
- ras el hanout and black pepper
- dried mint
- coriander
🇲🇦 Morocco
⏱ 60 minEvery Moroccan Ramadan opens with harira, dates, and chebakia — the smell is the athan's echo.
✨ What makes it special
Thickened with tadouira (flour whisked in) and brightened with celery, coriander, and lemon.
🇩🇿 Algeria
⏱ 65 minKnown here as: Chorba frik
Algeria's Ramadan pot is chorba frik — green cracked wheat in a peppery lamb-tomato broth.
✨ What makes it special
Smoky green freekeh instead of lentils, dried mint at the end — Algeria's iftar signature.