Street food Harira — the authentic version

The best Harira I've ever had came from a street stall, not a restaurant. The complex with dried fruit and spice intensity was completely different — more direct and uncompromised. harissa was used without hesitation, the way it should be.

Moroccan cuisine draws from Berber, Arab, Andalusian, and French influences. The a medina restaurant setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. Casablanca beer was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.