Home cooking attempt — Harira from scratch

I spent an afternoon making Harira from scratch following a traditional recipe. Getting harissa right was the main challenge — it's not as straightforward as it looks. The complex with dried fruit and spice result was rewarding once I got it right.

Moroccan cuisine draws from Berber, Arab, Andalusian, and French influences. I served it with Casablanca beer as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Harira yourself gives you a new appreciation for what goes into it at a restaurant.