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    This Berber soup takes its name from the Arabic word harir, meaning “silky.”


    It is popular throughout the Maghreb region of North Africa and is traditionally served at dusk to break the fast during Ramadan. Modern travelers will also find it in many Moroccan restaurants, served as a starter or light snack. Recipes vary according to region but the basic ingredients include tomatoes, lentils, chickpeas and spices in addition to a small portion of meat. Lemon juice and turmeric are used as a garnish, while a thickening agent called tadouira gives the soup its texture.

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