Soups

In Moroccan cooking, soup means warmth and comfort: it opens the meal, or stands on its own on a cold night. Here you’ll find harira with tomato, lentils, chickpeas and meat, chorba with vermicelli, bissara made from dried fava beans with olive oil and cumin, plus a range of vegetable purées. We explain how to build the base, when to add the flour binding so the harira turns silky instead of lumpy, and how to balance the salt and spices. Few ingredients, one pot, and a slow simmer that fills the house with a good smell. Whether it’s breaking the fast during Ramadan or an ordinary lunch, these recipes nourish and warm you, and bring back that steaming bowl always waiting on the table.