Tunisian Barley Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g lamb, neck, cut into pieces, or beef
- 0.25 ¼ cup olive oil
- 3 tablespoon tomato paste, heaped
- 1 small onion (s), finely chopped
- 3 cloves garlic, finely chopped, pressed or ground
- 1 teaspoon, leveled salt
- 0.5 ½ teaspoon, grained caraway powder (Karvi)
- 0.5 ½ teaspoon, leveled coriander powder
- 1 teaspoon, leveled paprika powder, noble sweet
- 1 teaspoon, cut Harissa arbi
- 0.5 stick ½ celery, finely chopped
- 1 stalk parsley, chopped
- 100 g chickpeas, soaked or 1 can
- 100 g pearl barley, or rice noodles
- 1 ½ liters water
- 1 lemon (s)
Print Recipe
Pin Recipe Instructions
- Soak the chickpeas in water overnight. Pouring off.
- Fry the pieces of meat, tomato paste, onions, garlic, spices, harissa arbi, chickpeas in a large saucepan in olive oil over medium heat.
- Then add water and stir well. Add the celery and pearl barley and cover and cook over a low heat for about 1 hour. Stir every now and then so that the pearl barley does not stick.
- Just before the end of the cooking time, add the parsley. It is served with 1/8 - 1/4 lemon, depending on your taste.
- Tip:
- Do not add canned chickpeas until they have cooked for 30 minutes.
- Add rice noodles 10 minutes before the end of the cooking time.
- Harissa arbi has a different heat and flavor (it just tastes better!) Instead of Harissa nebla (from Nabeull or Jerba).
- The right amount of harissa depends on how hot it is. For people who are very sensitive to heat and if children are also eating, I recommend the recipe without harissa, but with possibly more paprika powder.
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