Harira Spice
The spice mix for harira, the Moroccan soup shared at family gatherings and through Ramadan evenings. Black pepper, cinnamon, turmeric, ginger, cumin and cayenne pepper carry it, with a touch of saffron, and it smells sweet and warm rather than fiery.
The balance of earthy, sweet and subtly spicy notes is rooted in North African culinary tradition, and turns up across Moroccan and Algerian home cooking well beyond harira itself.
How to use it
Stir it into harira, other hearty soups, lentil stews and tomato-based dishes, around two tablespoons for a large pot. Technique tip: harira is thickened at the end with a flour and water slurry, and it should not be stirred hard once that goes in. Add the spice early with the onions and tomatoes so it is fully dispersed before the thickening stage, or it will sit in streaks.
Details
| Ingredients | Black Pepper, Cinnamon, Turmeric, Ginger, Cumin, Cayenne Pepper, Saffron. |
|---|---|
| Sizes | 120g jar, 400g pouch and 1kg pouch. |
| Storage | Keep in a cool, dry place away from sunlight, sealed in an airtight container once opened. |
Also known as
حريرة (Harira), Moroccan Soup Spice, North African Spice Mix, Maghrebi Soup Blend
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