tunisian bulgur soup 

Chorba Frik




Chorba is a stewy soup typically served during Ramadan or the winter months. This hearty soup is a meal in itself and will keep you warm and satisfied. Traditionally made with green wheat and lamb, our recipe uses bulgur wheat and beef instead as they are more readily available.





Directions


1. Chickpeas: soak half a cup of dried chickpeas overnight (it will double in size). Wash then cook over medium heat for 30 min. Drain and set aside.


2. Meat: brown the beef cubes (4-5 min), remove the fat and set aside.


3. In a large pot, bring the olive oil to a medium heat.  Saute the onions and celery until tender (5 min). Add the garlic, cumin, coriander, salt & pepper and harissa and sauté for 2 minutes.  Add the tomato paste and chopped parsley and saute for another 2 minutes while constantly stirring.


4. Add water, carrots, potatoes, chickpeas and beef cubes. Bring to a boil and then simmer on low heat for 30 minutes. Add the bulgur wheat and simmer for another 15 min or until it puffs up.


5. Top with parsley as a garnish and a squeeze of lemon.

​​1 cup bulgur wheat

¼ cup parsley (finely chopped)

8 cups of water

3 tbsp olive oil

3 tsp El Tounsi Harissa

1 tsp cumin

½ tsp coriander

1 ½ tsp salt

Ingredients


1 large onion (diced)

3 celery stalks (chopped)

3 carrots (chopped)

1 small potato (diced)

1 cup rehydrated chickpeas

1 pound beef cubes (or lamb)


4 garlic cloves (crushed)

3 tbsp tomato paste

1 pinch salt (or to taste)


Garnish:

2 hard boiled eggs

½ tuna can

4-6 olives (black or green)

Parsley

Ingredients


500g carrots


2 garlic cloves

3 tbsp olive oil


1 tbsp white vinegar


1 tsp El Tounsi Harissa


1 tsp ground caraway

Directions


1. Peel the carrots and cut in small pieces. Boil for 15 minutes and strain.

Mash lightly using a fork (better texture if not puréed).

2. In a bowl, mix the crushed garlic, olive oil, vinegar, caraway and El Tounsi Harissa.


3. Combine the mixture with the lightly mashed carrots.


4. Refrigerate and serve topped with tuna, olives, quartered eggs and chopped parsley. Drizzle some olive oil on top and enjoy with a fresh baguette.

Tunisian Carrot Salad

Omek Houria, "Mother Houria"




This healthy yet simple salad is ideal for the summer weather. The spiciness of El Tounsi Harissa is perfectly balanced with the sweetness of the carrots.


Serve as an appetizer or as a side dish.






recipes FROM HARISSA HEADS LIKE YOU!

​½ tbsp unsalted butter


3 pinches of kosher salt

Black pepper (to taste)


Dip:


2 tsp mayo


1 tsp El Tounsi Harissa

Ingredients


400g raw, peeled large pacific white shrimp (31-40)

1 tsp El Tounsi Harissa

2 garlic cloves

2 tsp olive oil

1 tsp sesame oil

Directions


1. In a bowl, mix the olive oil, sesame oil, salt, black pepper and El Tounsi Harissa.

2. Add the shrimp, stir gently to coat and store in the refrigerator to marinate (30-45 minutes).

3. Mince the garlic while the butter is melting in a saute pan over medium heat. Add the garlic and cook for 2 minutes, stirring occasionally.

4. Bring to medium high heat, add the shrimp and cook uncovered for 2 ½ minutes, stirring frequently. Cover for 30 seconds then serve with a harissa mayo dip (mix 2 tsp mayo with 1 tsp El Tounsi Harissa).

Spicy Garlic Shrimp 

Marinated in Harissa and sauteed in Garlic & Butter




Delicious, spicy, buttery, garlicky goodness. Ready in no time! Try it with a Harissa mayo dip. 


Serve as an appetizer.






Black pepper (to taste)


Dip:


2 tsp mayo


1 tsp El Tounsi Harissa


Ingredients


400g raw, unpeeled jumbo black tiger shrimp (21-30)

1 ½ tsp El Tounsi Harissa

2 tsp sesame oil

1 tsp soy sauce


2 pinches of sea salt

Directions


1. In a bowl, mix the sesame oil, soy sauce, salt, black pepper and El Tounsi Harissa.

2. Add the shrimp, stir gently to coat and store in the refrigerator to marinate (30-45 minutes).  

3. Skewer the shrimp and grill – uncovered – on high heat until the shrimp turns bright pink (3 minutes on each side).


4. Serve with a harissa mayo dip (mix 2 tsp mayo with 1 tsp El Tounsi Harissa).

Spicy BBQ Shrimp 

Marinated in Harissa




The must have starter to any proper BBQ!  Try it with a Harissa mayo dip. 

Serve as an appetizer or as an entrée (with rice).



Ingredients


250g merguez sausages (4-6 sausages)

4 eggs

3 tbsp olive oil

2 tbsp tomato paste

1 tsp El Tounsi Harissa

​​2 garlic cloves


1 tsp caraway

1 green bell pepper

2 pinches of salt


Garnish:

Parsley

Merguez Sausage Stew 

Ojja Merguez




Merguez sausage and eggs in a spicy tomato-based stew. Great for brunch or dinner. Ready in under 30 minutes.


Serve with some warm bread. 





Directions


1. Preheat the olive oil in a sauce pan. Cut the merguez sausages in small pieces and brown for 3-5 minutes.


2. Add the tomato paste, crushed garlic, harissa and caraway. Cook down for 2 minutes on low heat, add one cup of water and let simmer on medium heat for 15 minutes. Add the salt and adjust for taste.


3. Mix in the diced peppers and crack 4 eggs on top (leaving the yolks intact). Cover and let simmer on low heat for 2-3 minutes (5 minutes for hard yolk).


4.Top with parsley and serve as a hot entrée with bread.