Whew!! I have spent a better part of the weekend working on a little blog makeover.  So…what do you think?  (PS if you say you hate it I will ignore you…just kidding!)  I think my eyes are crossed but I am happy with how things look, although I’m sure to make tweeks as I go.  But seriously I do want to know what you think!

Now that I’m all set up it’s time to get back to posting.  The weather here is still dismal at best and I’ve found myself continuing to make the staples of warm winter comfort food even though deep down I’m craving light, fresh food.  One of these meals is traditionally eaten during Ramadan in Morocco.  I shouldn’t say eaten, I should say consumed in massive quantities.  Even MarocBaba who doesn’t do soup eats this EVERY DAY during Ramadan.  I’m not sure if it’s habit, tradition, or what but he does.  I’ve shared the recipe here before, but I’m re-sharing with images today.

The Table Setting

Looking at this picture again I realize it looks like a copious amount of boiled eggs.  M literally will eat 4 boiled eggs in a sitting, plus I knew whatever was left he’d take to school – the kid is an egg freak.  In the bottom right corner is a plate of dates, a standard accompaniment with harira.  The very small tajine in the upper left is actually a dish that holds spices; salt, pepper, and cumin are on the table for this meal.  Also you can’t see it, but rest assured there was a basket of bread to eat too.

I really love the contrast in this picture.  There is something about brown eggs that just makes me smile.  To my international readers, most eggs in the US are white, not brown.  We buy free-range organic eggs that always come in the brown hues.  Makes them feel much more natural to me.

Finally the harira.  If you want to cook up a batch tonight, here’s my recipe!


  • 1 medium to large onion
  • 3-4 cloves garlic
  • 5-6 tomatoes
  • 1 to 1-½ cups beef, lamb or chicken cubed (optional)
  • 1 handful chopped Italian parsley
  • 1/2 handful chopped cilantro
  • 1 small can tomato paste
  • Olive oil
  • 1t Salt
  • 1½t Black Pepper
  • 1T Paprika
  • 1T Turmeric
  • 1 small pinch Saffron crushed (if desired)
  • ½ c garbanzo beans (soaked overnight)
  • ¼ c lentils (washed)
  • 1/2 c Vermicelli pasta (broken to small pieces)
  • 1/2 c Flour
  • 4 cups water
  • Food processor


  • Heat olive oil in large stockpot.
  • Puree onion and garlic in food processor. Add to pot and sauté.
  • Add meat and brown until almost cooked.
  • Puree tomatoes and add along with another dash of olive oil
  • Either finely chop or puree parsley and cilantro (w/ tomatoes) and add Add salt, pepper, paprika, turmeric (and saffron if desired)
  • Add water and can of tomato paste
  • Add the flour to 1c of water in a seperate bowl, mix and allow to sit while soup is cooking, mix occassionally to seperate any clumps that might occur.
  • Bring the soup to a boil and add lentils and beans
  • Once beans are cooked, add pasta and let simmer
  • When beans are cooked through, begin to stream the flour mixture into the pot. Slowly pour the flour mixture into the soup, all while mixing to ensure it combines. The soup should begin thickening halfway through.
  • The harira should be thick but still have a soup consistecy.