Harira

The Moroccan soup of Ramadan: tomato, lentils, chickpeas, lamb (sometimes), onion, celery, ginger, turmeric, saffron, cinnamon, parsley, coriander, and a starter of flour or fermented dough that thickens the broth into something silky and unifying. Served with dates and chebakia (sesame-honey pastry) on the side at iftar. The signature is the warmly spiced, lentil-and-chickpea-thick broth: gentler than tagine, deeper than vegetable couscous.