In the Middle East, soup is not normally an appetizer but a meal. Legumes and grains are important elements in Middle Eastern soup. Garbanzo beans or chickpeas, lentils, fava beans and split peas can be found simmering over many fires. This is practical, as beans and grains are easily transportable across naturally hostile terrain. When meat is used, it's often lamb and, sometimes, beef.
Pork is forbidden by Muslim and Jewish dietary laws.
And, of course, spices and herbs that put Middle Eastern food on the culinary map add depth to seemingly simple ingredients. Many Mideast soups will intertwine the stupefying flavors of freshly ground cumin, cilantro, flat-leaf parsley, ground red peppers, paprika, cinnamon, turmeric and saffron. Harira is an excellent and delicious example of Middle Eastern soup. This is the national soup of Morocco and is made especially during the holy month of Ramadan, when Muslims fast from sunrise to sunset. Harira mixes lentils, lamb, onions and garlic with cinnamon and ginger, a tasty combination prevalent in Moroccan dishes.