Tunisian Mloukhia: The Dark Jute Leaf Stew
The Dish That Takes All Afternoon Most recipes on this blog can be made after work. This one cannot, and […]
Soups & Stews
Soup is a course in its own right here, and during Ramadan it is the first thing eaten. Harira, Morocco’s tomato, lentil and chickpea pot, is thickened at the end with a flour and water tedouira rather than by reduction, and that single step decides the texture entirely. Elsewhere the technique varies: a Tunisian broth built on harissa and ripe tomato before any fish touches it, a Levantine chicken soup finished off the heat with beaten egg and lemon so it turns velvety instead of scrambling. Most keep for several days and thicken as they sit. Add liquid when reheating, then taste again for salt and acid, because both fade overnight.
Freekeh Soup with Beef and Tiny Meatballs
The Grain That Was Set on Fire Most grains are harvested ripe and dry. Freekeh is not. It is picked
Arabic Chicken Soup with Vermicelli and Egg
The Soup Every Household Has an Opinion About Chicken soup exists everywhere, and everywhere it means the same thing: someone
Harira Recipe: Morocco’s Ramadan Soup, Thickened Properly
Morocco in a Bowl Think a soup this famous must be complicated? Harira has a long ingredient list but an
Tunisian Fish Soup Recipe with Harissa and Ripe Tomatoes
A Coastal Soup Built on Harissa Think fish soup is restaurant food, all stock-making and bone-picking? Tunisia’s home cooks would
