Tunisian Hsou from Tozeur |
|
 |
Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
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. Ingredients:
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 |
Directions:
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.
|
|