Typical Tunisian soup, usually served with bread, brika or bourek. It is the first dish when breaking the fast during Ramadan.
Mehdi has eaten this soup every year during Ramadan for as long as he can remember. His mom would alternate between using orzo, bulgur, farro and other similar grains. His favorite is Orzo, clearly.
Traditionally this soup is served with a Tunisian Brika or Bourek. You can find a recipe for Mehdi's delicious Brika here, and one for Bourek here.
The great thing about this soup is that it just gets better as the days pass, making it a perfect leftover dish.
We used Lamb Shoulder Blades but you can use any other type of stew meat, ideally something on the bone. Lamb also brings that yummy fatty taste, but if you prefer beef that works perfectly fine too.
Serve the soup with bread and/or brika, and enjoy the trip to Tunisia :)
Hearty, Flavorful, Healthy
Let's get cookin'
Serves: 5 Prep time: 20 min Total Time: 2 1/2 hours
Ingredients
4 tbsp Olive Oil
3/4 pound Lamb Shoulder Blades (or any other stew meat)
1 Yellow Onion (chopped)
270 g Tomato Sauce (Whole Peeled)
3 Anaheim Peppers
100 g Orzo
1 can Garbanzo Beans (rinsed and dried)
1 l Beef Broth
3 Garlic Cloves
1 tbsp Harissa
1 tsp Cumin Seeds
1/2 tsp Ground Cumin
1/2 tsp Paprika Powder
Cayenne to taste
Salt and Pepper to taste
2 Handful of Chopped Cilantro
1 Handful of Chopped Parsley
Instructions
1. Heat the olive oil in a large thick-bottomed sealable pot, we use a dutch oven. Once the olive oil is hot add cumin seeds and pressed garlic cloves and combine.
2. Add chopped onion and the rest of the spices and let heat in the pan for a couple of minutes.
3. Add the meat and the harissa and combine well. Cover and let it cook for 5 minutes over medium heat.
4. Stir in the tomato sauce, and add the Anaheim peppers and the herbs (cilantro & parsley). Cover and cook for 10 minutes, still on medium heat. Pour in the broth and 230 ml (1 cup) of water and cover again. Let it simmer covered on low heat, until the meat is soft, about 2 hours. Note that the peppers will be done before the rest, so you'll need to take them out earlier and set aside.
5. Once the meat is soft, add the chickpeas cook for another 20 minutes. You can add the orzo when it's about xx minutes left for the chickpeas to cook.
Serve and enjoy!
Nutrition facts
The information shown is an estimate provided by an online nutrition calculator.
It should not be considered a substitute for a professional nutritionist’s advice.
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