Tunisian Chicken Frik Soup with Fresh Herbs
Let yourself be enveloped by the captivating aromas of this Tunisian chorba frik, a warm soup that tells the soul of Mediterranean cuisine. The frik, that cracked green wheat, brings a rustic and comforting texture, while harissa and mint strike a balance between heat and freshness. It's a winter staple in Tunisia, often shared with family during Ramadan. Wondering about the difference between Tunisian and Moroccan cuisines? This chorba perfectly illustrates Tunisian identity: spicier thanks to harissa, and it uses herbs like mint in a unique way. Make it, and you'll immediately feel the generosity of the South.
Ingredients
- chicken (cubed)400 g
- chopped onion1
- fresh tomatoes (grated)2
- tomato paste1 tbsp
- frik (cracked green wheat)100 g
- fresh cilantro, chopped3 tbsp
- fresh mint, chopped2 tbsp
- celery stalk1
- ground cinnamon1/2 tsp
- turmeric1/2 tsp
- harissa (to taste)1 tsp
- water1.5 L
- olive oil2 tbsp
- salt and pepperto taste
Instructions
- 1
In a large pot, heat the olive oil over medium heat and sauté the chopped onion and sliced celery until tender.
- 2
Add the chicken cubes and brown on all sides. Season with salt, pepper, cinnamon, and turmeric.
- 3
Stir in the grated tomatoes, tomato paste, and harissa. Mix well and let it simmer for 5 minutes.
- 4
Pour in the water and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes.
- 5
Add the rinsed frik (cracked green wheat) and fresh herbs (cilantro and mint). Cook for another 10 minutes, stirring occasionally.
- 6
Serve hot in bowls, garnished with extra cilantro and accompanied by lemon wedges.
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