Total Time
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, 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. Chop the onion in a food processor until it is finely chopped.
  2. Chop the celery ribs and garlic in a food processor until they are finely chopped.
  3. In a thick-bottomed pot, saute the onion in the olive oil. Cook until onions are soft and sweet.
  4. Stir in tomato paste, harissa, paprika, caraway, and coriander. Season with salt and pepper and stir to mix.
  5. Add celery and garlic and stir to mix.
  6. Add 4 cups of water. Stir well. Bring to the boil and simmer 20 minutes.
  7. Add semolina and stir. Simmer another 10 minutes.
  8. Scoop out the flesh from the lemon. Chop coarsely and add to soup. Simmer another 5 minutes.