Prep 5 mins
Cook 40 mins
A hearty soup/stew from the desert region of Tunisia. Adapted from "Tunisia: Mediterranean Cuisine" published by Konemann. Note: there are a number of good recipes for harissa on Food.com, or you can just purchase it if your local store carries it. Also note: I listed this as "Libyan" in the recipe sifter because there's not an option for "Tunisian" or a generic "North African". I figured since Libya and Tunisia are neighbors, it was the best choice.
- 1 onion
- 3 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 teaspoon harissa
- 1 teaspoon paprika
- 1 teaspoon caraway seed
- 1 teaspoon ground coriander
- 2 celery ribs
- 3 garlic cloves
- 1⁄2 cup semolina
- 1 lemon
- Chop the onion in a food processor until it is finely chopped.
- Chop the celery ribs and garlic in a food processor until they are finely chopped.
- In a thick-bottomed pot, saute the onion in the olive oil. Cook until onions are soft and sweet.
- Stir in tomato paste, harissa, paprika, caraway, and coriander. Season with salt and pepper and stir to mix.
- Add celery and garlic and stir to mix.
- Add 4 cups of water. Stir well. Bring to the boil and simmer 20 minutes.
- Add semolina and stir. Simmer another 10 minutes.
- Scoop out the flesh from the lemon. Chop coarsely and add to soup. Simmer another 5 minutes.