Jews of the Mizrahi communities cook foods that were and are popular in their home countries, while following the laws of kashrut. The cuisine is based largely on fresh ingredients, as marketing was done in the local souq.

Meat is ritually slaughtered in the shechita process, and is soaked and salted. Meat dishes are a prominent feature of Shabbat, festival, and celebratory meals.

Cooked, stuffed and baked vegetables are central to the cuisine, as are various kinds of beans, chickpeas, lentils and burghul (cracked wheat). Rice takes the place of potatoes

Harira (Arabic: الحريرة al-ḥarīra) is a traditional North African soup prepared in Morocco[1] and Algeria.[2][3][4] Algerian harira differs from Moroccan harira in that Algerian harira does not contain lentils. It is popular as a starter but is also eaten on its own as a light snack. There are many variations and it is mostly served during Ramadan, although it can be made throughout the year . It is also part of the Maghrebi cuisine, where lemon juice and egg is added to brighten the flavors of the soup. Like Muslims, who traditionally have the filling soup for Iftar meals, Jews break their fast with it during Yom Kippur . However it’s very good and healthy