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.

The shaker jar

The jar option is packed in a clear 8 oz shaker jar made from lightweight, food-safe PET, so the colour and texture of the blend are visible at a glance. The flip-top cap opens to a three-hole sifter for an even sprinkle straight over the pan, the grill or the plate, and closes again with a simple press. A pressure-sensitive liner seals the jar until first use, and the fitted cap keeps the blend fresh between uses. When a recipe calls for a measured spoonful, simply unscrew the cap; the wide mouth takes a teaspoon with ease. Once empty, the jar is easy to refill with your next Ameen blend and makes a practical home for dried herbs, chilli flakes, sesame seeds or homemade rubs. Hand wash only.

Details

Also known as

حريرة (Harira), Moroccan Soup Spice, North African Spice Mix, Maghrebi Soup Blend