Harira with chicken dumplings

“This spicy Moroccan soup is traditionally eaten to break the daily fast during the holy month of Ramadan. It isn’t usually pureed so you can leave this step out for a more traditional harira if you wish. It will continue to thicken, so you may need to add extra water or stock to adjust the consistency. To make a classic-shaped dumpling, you only pleat one side of the pastry, but do whatever works best for you – they’ll all taste good!” Shane Delia, Shane Delia’s Moorish Spice Journey