Harira
Harira ( "al-ḥarīra", "azkkif" or ⴰⵙⴽⴽⵉⴼ "askkif") is a traditional North African soup prepared in Morocco and Algeria. It is popular as a starter but is also eaten on its own as a light snack. There are many variations and it is mostly served during Ramadan, although it can be made throughout the year. It is also part of the Maghrebi cuisine, where lemon juice and egg is added to brighten the flavors of the soup. Like Muslims, who traditionally have the filling soup for Iftar meals, Jews break their fast with it during Yom Kippur. Preparation. Harira's  base-recipe is composed of the following ingredients, and may vary depending on regions: The stock, usually lamb, is well-seasoned with cinnamon, ginger, turmeric or another coloring agent like saffron, and fresh herbs such as cilantro and parsley. Lemon juice can also be added at serving time. The soup tastes best if it has been allowed to rest overnight. It is usually served with hard-boiled eggs sprinkled with salt and cumin, dates and other favorite dried fruits like figs, traditional honey sweets and other home-made special breads or crepes.