Harira

Harira - the origin of the soup is in the custom of Moroccan Arabs to prepare it in the month of Ramadan (to start the fast) and in the good neighborly relations that prevailed at that time, they were among The residents of the Muslim neighborhood made sure to prepare and bring it to the residents of the "Malach" (Jewish neighborhood) for the start of the Yom Kippur fast. To this day, in traditional Moroccan homes, it is customary to drink this soup as a main course in the meal after the fast.

Briefly below is the "family attribution" of the nutrients and vitamins in the various ingredients used to make the soup:

• Whole, lentils, chickpeas - legumes. Rich in iron, calcium, iron, magnesium, zinc and potassium, protein (like tuna and even more! But it should be noted that it is plant protein), vitamin B group, Vitamins E, C and K, thiamin and more (chickpeas also have another advantage, which is the phytosterols, which help to balance cholesterol) as well as a low glycemic value, which means: it is recommended for those suffering from heart problems and diabetes.
• Coriander, celery, parsley - a green vegetable. Each one individually and all together have the properties of a stimulant and relieve gas in the intestines (well, what? We need something to cancel the effect of legumes...), diuretics: help for the efficient functioning of the urinary tract. Yes, they are rich in vitamin A, C, calcium, potassium and iron.
• Parsley is considered an excellent natural substitute for refreshing mouth spray: it Refreshes the trachea and prevents bad odor.
• Coriander is a rich source of potassium, beta-carotene, folic acid and various phytochemicals attributed to cancer-preventing properties (from being barriers to a variety of hormonal activities related to the development of cancer)
• Pasta, flour (also in the gluten-free version!) - these are the carbohydrates which are the primary source of energy for the body. The use of two types of carbohydrate (even though the pasta is also made of white flour) is due to the difference in compression which makes the pasta more satisfying and used for a longer term as a source of energy. The white flour is a source of energy available in the short term.
< li style="text-align: left;">Lemon, Vinegar - a small amount but in the right amount of an addition that combines flavor and acids that have cleansing and disinfecting properties. Alternative medicine uses lemon juice, among other things, to treat headaches caused by stress, to stimulate the digestive system, strengthen the lymphatic system, and even... slimming, dispersing cellulite and smoothing wrinkles.
• Tomato, onion, olive oil - although these ingredients also have high and excellent nutritional values along with the healing properties attributed to them, I do not go into detail because the amount in the soup is quite minimal and is used more for the taste and texture. In any case, this small amount also complements and strengthens the abundance of vitamins and minerals I listed above.
• Turmeric, black pepper - the spices The dominant ones in the soup have medicinal properties that are used in folk medicine and their proven effectiveness causes the spread of the recommendation for their consumption even among professionals in the field of conventional medicine. Black peppercorns are often used in medicine, mainly Indian, to treat digestive problems, mouth ulcers, toothaches, burns, bites, joint pains, insomnia, liver problems and more...