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| rdfs:comment | - The Harira is the national soup of . During 30 days of Ramadan, every house prepares this perfumed soup, impregnating the streets of its scent at the sundown. It is eaten along with dates, or honey sweeties (Chabakkia, briouats with almonds and honey). The soup should be prepared in two phase: 1.
* Bouillon(Bubbling) phase: about one and a half hour of cooking. 2.
* Tédouira phase: one hour cooking The harira should be velvety, not thick. There are many varieties of this soup, but the classical one is the following. We can replace meat by the fillets of chiken. For 12 people.
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| dcterms:subject | |
| abstract | - The Harira is the national soup of . During 30 days of Ramadan, every house prepares this perfumed soup, impregnating the streets of its scent at the sundown. It is eaten along with dates, or honey sweeties (Chabakkia, briouats with almonds and honey). The soup should be prepared in two phase: 1.
* Bouillon(Bubbling) phase: about one and a half hour of cooking. 2.
* Tédouira phase: one hour cooking The harira should be velvety, not thick. There are many varieties of this soup, but the classical one is the following. We can replace meat by the fillets of chiken. For 12 people.
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