We all know soups are great for fighting cold, flu, fever and other illnesses. But are you aware that they are great aids for breaking a fast? For ages, soups have been a staple food in Morocco to be relished when breaking the fast in Ramadan. Soups, in general, are great for flavour, easy on the stomach, and highly satisfying and reinforcing. Thus, soups are still the go-to dish on many Moroccan Iftaar tables. Instead of ready-to-make packaged or ready-to-eat canned or commercially prepared ones, homemade variations are best.
The fusion of European and Amazigh gastronomy in Moroccan food gives it a distinctive taste and a variety of appetising flavours. Morocco's cuisine, based on the healthy Mediterranean diet, is primarily composed of vegetables, legumes, fruits, nuts, and whole grains, with only a small quantity of dairy, poultry, eggs, and fish. Meat can occasionally be found in this cuisine. Like its culture, the gastronomy of the North African kingdom is eclectic. Moroccans frequently serve soups during breakfast, dinner, weddings, Eid festivities, and other special events. These dishes can keep you warm in the winter. Likewise, the nutritious ones hasten your recuperation and strengthen the immune system.
Here are five simple Moroccan soup recipes. They are perfect as breakfast meals and effective in satisfying food cravings. The health quotient is equally high.
Harira
If there is one Moroccan soup that can be considered quintessential, Harira is the name. It is a healthy, savoury blend of tomatoes, chickpeas and lentils with lots of fresh herbs and fragrant spices. One can prepare it in large quantities, and following the proper storing steps, it can last for a few days.
Belboula
Belboula, also called Hssoua, is a barley soup that Moroccans mostly serve for breakfast. But you can also eat it whenever as a light and healthy snack. The Moroccan delicacy is lightly cooked with barley grounds or semolina, water, olive oil, and cumin, while a pinch of butter and a fair amount of milk are added at the end. Locals usually associate it with health and recovery. If you are feeling ill or having a cold, your stomach will refuse most heavy food, which is why Belboula is the perfect meal to have in those times. This light soup will give you the nutrients your body needs to fight the cold, warm you up, and satiate the taste buds.
Bissara
Bissara soup, Image Credit: Unsplash
Foreigners drool over Bissara. It is frequently relished as breakfast in Morocco, especially in the colder northern regions and mountains. However, it can also be served as a side dish with other meals. The most common time to use it is winter to stay warm. Dry green peas or fava beans are cooked in water with olive oil, salt, cumin, paprika, and red pepper flakes until a thick gravy is obtained. Enjoy it the Moroccan way with bread for dipping and heated olive oil. Protein, fibre, iron, folate, and vitamins A, K, and C are abundant in Bissara.
Dchicha
Another incredible soup from the Moroccan cuisine, this one is prepared with cracked wheat, ginger and black pepper. The right balance of the ingredients gives it a creamy texture and appetising peppery taste. According to your spice levels, you can tweak the fieriness.
Soba
It is a vegetable soup ideal for every season, especially winter. Due to the quantity of vegetables used in it, including lettuce, tomatoes, potatoes, carrots, celery, pumpkin, and bell peppers, it brims with beneficial nutrients. It also contains legumes, which are low in calories and high in fibre, vitamins, and minerals, keeping one warm, healthy, and energised. All the vegetables are boiled together, grounded, served as a soup, and seasoned with olive oil, salt, paprika, ginger, onion, and cumin. These spices, particularly ginger, contribute to its perks.
Which one are your trying?