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I recreated a modern take on harira as a cold soup. What do you think?

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I tried transforming harira, a classic Moroccan soup, into a chilled summer dish with fresh herbs. Does this work, or is it too unconventional?

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That sounds refreshing! Adding a drizzle of olive oil and some lemon zest on top would enhance the flavor.

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I love the idea! Did you adjust the spices to suit it as a cold soup? Too much cinnamon might overpower the freshness.

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A cold version could work if you blend it smooth and add fresh mint as a garnish. It would be great for summer.

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Interesting twist! Maybe serve it with warm bread to contrast the cold soup—it could balance the experience.

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