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One of the wonders of Ramadan soups lies in their diversity. From simple, rustic recipes to elaborate creations, each region and household has its own interpretation. Ingredients vary depending on local availability and personal preferences, but all share a common goal: deliciousness. From thick and creamy soups to light and fragrant broths, through to vegetable and protein-rich soups, there is something for all tastes and desires. Here are our 7 soup recipes for Ramadan.

Moroccan Harira

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The Harira is a traditional Moroccan soup, often eaten to break the fast. It is prepared with tomatoes, lentils, chickpeas, lamb or beef, and flavored with spices such as ginger, turmeric and saffron. Garnished with fresh cilantro and lemon wedges, this soup is both nourishing and deliciously flavored. Here is our recipe for Traditional Harira on video. And if you want another variation of Harira without meatYes it’s possible.

Algerian Chorba

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La churba is a popular soup in Algeria, but also in other Maghreb countries. It is usually prepared with mutton or chicken, vegetables such as carrots, potatoes and zucchini, as well as vermicelli or rice. Flavored with cumin, coriander and parsley, this soup is a real treat for the taste buds.

Moroccan Chorba

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And for other versions, we also find Moroccan Chorba easy which is a traditional soup that embodies the rich flavors and culinary traditions of Morocco. Prepared with a harmonious combination of spices, vegetables, meat and herbs, Moroccan Chorba is different from Harira because it contains small vegetables such as potatoes, carrots and vermicelli which goes tie it all together.

Tunisian Chorba

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The Tunisian Chorba, a staple of Tunisian cuisine, is much more than just a soup. It is a dish of conviviality, sharing and tradition. Prepared with a unique combination of spices, fresh vegetables, meat and sometimes pasta like bird tongues or rice, Tunisian Chorba offers an explosion of flavors that evokes the deep roots of Tunisian culinary culture.

Chorba Bayda

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La Chorba Bayda, literally “white soup” in Arabic, is a delicious and comforting soup of Algerian origin. Unlike other variations of chorba which are often rich in tomatoes and spices, Chorba Bayda stands out for its simplicity and lightness. This white soup is prepared with chicken, vermicelli, onions, garlic, parsley and other aromatic herbs.

Barley soup

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Barley soup, commonly called belboula in some regions of the Maghreb, is a comforting and nutritious dish that dates back to ancient times. This soup, often considered a traditional and rustic dish, is prepared using pearl barley, an ingredient that offers a creamy texture and unique taste. Belboula is not only loved for its simplicity and comforting warmth, but also for its health benefits, as barley is rich in fiber, vitamins and essential minerals.

Iranian soup

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L’ash-e reshteh is a traditional Iranian soup made with noodles, green vegetables, beans and chickpeas. Flavored with spinach, coriander and fresh mint, this soup is often served during Ramadan to break the fast. Topped with thick yogurt and crispy fried onions, it’s both nourishing and comforting.


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