Known as ‘harira’, this soup is a Moroccan favourite, particularly popular during Ramadan, when it is served after a day of fasting. Harira is traditionally eaten with dates and a wedge of lemon or lime. It is often made with lamb in a hearty meat stock. This is a lighter vegetarian version, all lemony and peppery. Garnish, if you like, with grilled seafood – delicate fillets of red mullet or garlicky prawns work well.