SAVORING HARIRA DURING RAMADAN

Harira has always been synonymous with the holy month of Ramadan in my family. Every evening when the sun set, we’d gather around the iftar table with steaming bowls of this hearty soup, its aroma reminding us of the vibrant markets of Derb Omar in Casablanca.

My father would recount tales of his early-morning trips to the bustling stalls in Derb Omar, where he and his mother handpicked fresh tomatoes, herbs, and chickpeas. That produce would then transform into a rich, tomato-based broth loaded with chickpeas, lentils, and tender meat. The clinking of spoons against bowls and the swirl of fragrant spices still feel like home to me.

Even if you’re thousands of miles away, a bowl of Harira can instantly bring back the comforting sense of community. Pair it with dates and Chebakia—another Moroccan favorite—and you’re set for a nostalgic iftar. For Moroccans abroad, Harira isn’t just a dish; it’s a loving tie that keeps us connected to our traditions and the warmth of Derb Omar.