Harira

A classic Levantine fusion: tomato sweetness and herbaceous freshness create an essential sweet-bitter balance in soups or tagines.

Flat-leaf parsley in garnish and chimichurri: braised celery sprinkled with fresh parsley recalls Levantine garnishes.

Celery in the soffritto for tomato sauces and ragùs.

A base for tagines and stews, tangy tomato links lamb to Maghrebi and Levantine tradition.

Fresh Maghrebi herb: fresh cilantro brings a lively, Mediterranean herbaceous note to spicy chickpea dishes.

Fundamental sweet-spicy duo in the Maghreb and Levant, especially in tagines and pastries.

Cinnamon and lamb, in sweet-savory tagines and pastilla.

Chickpeas simmered with tomato.