Traditional Ramadan Soups
Ramadan soups, such as chorba and harira, hold a special place in iftar. These nourishing and flavourful soups are designed to rehydrate the body and accompany the resumption of the meal after fasting. Find out more about their origins, ingredients and variants.
Origins of Chorba
Native to the Maghreb, a vast region of North Africa including Algeria, Morocco and Tunisia, chorba occupies a central place in Ramadan meals. Its name, derived from the Arabic shurba and Turkish çorba, both associated with the idea of soup or hot drink, is a testament to a culinary heritage shaped by Berber, Arab and Ottoman influences.
Over time, chorba spread throughout North Africa and then to the Middle East. Each region has adapted it according to its local products, eating habits and taste preferences. This gradual evolution has given rise to many variants, all linked by the same symbolic role: to offer warmth, comfort and sharing at the time of iftar, i.e., the meal taken just after sunset to break the fast.
Algerian Chorba
In Algeria, chorba is distinguished by the use of frik, a cracked durum green wheat that gives it a dense and slightly rustic texture. This signature ingredient makes it a particularly satisfying dish. Its broth, made from tomatoes, is simmered for a long time with meat, most often lamb. There are also chickpeas and fresh cilantro. Spices, such as cinnamon, ginger, sweet paprika or a touch of ras-el-hanout, are used with moderation, without excess spiciness.
Moroccan Chorba
In Morocco, chorba occupies a more discreet place, sharing the Ramadan table with harira. Generally lighter, it’s characterized by a light tomato broth and a simple garnish, such as rice or vermicelli. The spices are discreet, giving way to a mild and easy-to-digest soup. This variant appears more as a regional or family version, eaten according to local habits rather than as a strong identity dish.
Tunisian Chorba
The Tunisian chorba is recognizable by its more frank and assertive characters. Its tomato base is generous and often spiced up with chili pepper or harissa, essential ingredients in Tunisian cuisine. There is cracked wheat or small pasta, accompanied by meat and chickpeas. Spicier and more expressive, it reflects the Tunisian taste for well-seasoned dishes rich in aromatics.
Harira: An Essential Cousin
A traditional soup from Morocco, harira accompanies Ramadan with its rich and warm flavours, bringing family and guests together at iftar. It is made from chickpeas, lentils and meat, with the addition of fine vermicelli or rice, rather than wheat, which gives it a thicker texture than chorba.
Its signature scent comes from a blend of typical Moroccan spices, including cinnamon, turmeric and ras el-hanout, and fresh herbs such as parsley and cilantro. In some versions, a touch of smen, a clarified butter with a powerful and slightly fermented taste, enriches the soup and gives it an aromatic depth.
Comfort in Winter
Eaten mainly as an iftar, harira is also eaten throughout the year, especially during the cold season. Depending on the region, it comes in various interpretations and is traditionally accompanied by lemon wedges and dates, as well as emblematic breads such as batbout in Morocco and kesra in Algeria.
