Azkif or Moroccan Harira

  • gastronomy

Discover the range and richness of Moroccan soups with Azekif and Harira. The emblematic Berber Azekif is cherished as a delightful breakfast treat. Prepared by simmering a blend of flours””corn, semolina, barley flakes””in water or milk, it offers a simple yet nutritionally plentiful experience. In contrast, Harira embodies the complex flavors that Moroccan culinary tradition is famous for. This hearty soup, a staple during the holy month of Ramadan, combines tomatoes, lentils, chickpeas, and aromatic spices in a feast for the senses. Whether you crave the humble essence of Azekif or the satisfying depth of Harira, each soup stands as a testament to the diversity and nutritional richness of Moroccan cuisine.

Azekif Recipe

Ingredients: Corn flour, semolina, barley flakes, water or milk
Instructions:Mix the flours in a saucepan.
Gradually add water or milk while stirring.
Simmer until the mixture thickens.

Add milk towards the end if desired.

Harira Recipe

Ingredients: Tomatoes, lentils, chickpeas, spices (cumin, coriander, ginger), optional meat, a bit of flour diluted in water
Sauté spices and meat, if using, in a large pot.
Add tomatoes, lentils, and chickpeas.
Cover with water and let simmer until lentils are tender.
Prepare a mixture of flour diluted in a little water and add it to the soup to thicken.
Adjust spices to taste and serve hot.

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