RECIPE FOR TUNISIAN SHORBA

Prepared using beef, onions and tomatoes, potatoes, carrots, parsley, tomato
paste, chickpeas, and an array of spices, this dish is sure to become a
household favourite. It’s a simple dish that will sway everyone’s heart as soon
as they take a bite. Serve this during Ramadan and get ready to be showered with
loads of compliments on your culinary skills.

Servings: 4

Author:

Prep Time
20 minutes

Cook Time
45 minutes

Course:

Soup

Cuisine:

Tunisian Algerian

Instructions

1 With a mortar and pestle, mash together the garlic and ras el hanout spices.
2 In a large soup pot, add enough oil to fully cover the bottom and turn the heat
on between medium and medium high.
3 Add in the garlic and spice mixture, onion, salt, black pepper, paprika, cayenne
pepper, tomato paste and saute for a few minutes until it all comes together and
is fragrant.
4 Add your meat or chicken and continue to saute a few more minutes. You may need
to add a little water at this point to keep the meat or chicken from sticking or
burning.
5 Add enough water to fill your pot about 3/4 of the way, or about the amount of
finished soup you want to have.
6 *Note: If you're not sure, add a little less than you might think because you
can add as it cooks if it starts to look to thick or reduce too much.
7 Add the frik and celery, reduce the heat to low and cook for approximately one
hour or until meat is tender and the soup has thickened slightly.
8 Optional: if desired, add chickpeas to the soup. If using canned/cooked
chickpeas, add towards the end of cooking just to heat through. If using dried
chickpeas, add them at the same time as the meat.
9 To finish, add the cilantro and mint and serve with bread. Enjoy

RECIPE FOR TUNISIAN SHORBA

Course:

Cuisine:

🧂 Ingredients

Instructions

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