Prep 10 mins
Cook 20 mins
From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Tunisia region. See my Hreesa/Harissa (Red Pepper Spice) for the hreesa.
- 1 -4 tablespoon olive oil (original has 4tbsp)
- 1 large onion, finely chopped
- 4 garlic cloves, crushed
- 1 tablespoon paprika
- 1 teaspoon hreesa mixed spice (see my Hreesa/Harissa (Red Pepper Spice))
- 1⁄2 teaspoon turmeric
- 4 bay leaves
- 5 cups water
- 4 tablespoons celery, finely chopped
- 2 tablespoons tomato paste
- salt and pepper, to taste
- 1 1⁄2 cups vermicelli, crushed
- 2 tablespoons fresh cilantro, finely chopped
- Heat oil in a saucepan and saute onion over medium heat for 10 minutes.
- Add garlic, paprika, hreesa, turmeric, and bay leaves and saute a few minutes more.
- Stir in remaining ingredients (except vermicelli and cilantro); bring to a boil.
- Cook over medium heat for 5 minutes; then stir in vermicelli.
- Cover and cook for another 15 minutes; then stir in cilantro and serve immediately.
I added a bit of cheddar cheese to this. I think it would be better with tomatoes rather than tomato paste. It is a recipe I would make again - and next time with tomatoes.
I thought this was going to be good but it turned out to be and example of a recipe being more than the sum of it's parts. I had less that 1/2 a can of tomato's that I added to use up, they worked well in this. For the spice I used Recipe #257499 from Engrossed. The pasta I used was spaghettini (what I had) and I didn't saute the first ingredients to save the fat. I gave it about 15 mins extra and everything cooked together in the soup. I will surely make this one again. Made for Photo Tag, Halloween.