Summary

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)

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Instructions

1. Soak the chickpeas in water overnight. Pouring off.
2. Fry the pieces of meat, tomato paste, onions, garlic, spices, harissa arbi, chickpeas in a large saucepan in olive oil over medium heat.
3. 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.
4. Just before the end of the cooking time, add the parsley. It is served with 1/8 - 1/4 lemon, depending on your taste.
5. Tip:
6. Do not add canned chickpeas until they have cooked for 30 minutes.
7. Add rice noodles 10 minutes before the end of the cooking time.
8. Harissa arbi has a different heat and flavor (it just tastes better!) Instead of Harissa nebla (from Nabeull or Jerba).
9. 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.