I share that sentiment. I’ve come to love and expect harira during Ramadan, and if I don’t have a bowl of this traditional soup after a day of fasting, something always seems to be missing even if I’ve had an otherwise satisfying meal.
NB :
A skin will form on the soup as it cools. This can be stirred and blended back into the soup.
When reheating the soup, use medium or low heat and stir frequently to avoid lentils sticking to the bottom of the pot and burning.
If you’d like to freeze the soup, do so before adding the thickener and preferably before adding the rice or broken vermicelli. Allow it to cool completely before freezing.
On the day of serving, thaw the soup over low heat then resume cooking from where you left off.
Cinnamon is optional and can be omitted. While many Moroccan cooks use it when making harira, not everyone likes it.
On a personal note, I do prefer harira with a small amount of cinnamon as indicated in the recipe. It’s very subtle and complementary to the overall flavor of the soup when used conservatively.
Lemon wedges may be served on the side for those who like a squeeze of fresh lemon juice as a condiment for the soup. If desired, garnish with a little fresh parsley or cilantro.
Blending the flour and water tedouira ahead of time will help ensure that it’s lump-free when adding it to the soup.
To make gluten-free harira, you can use cornstarch, tapioca starch, or another substitute for the flour to thicken the soup at the end of cooking.
