Tunisian · Soup
Bourghul Jari with Quided
Tunisian bourghul jari with dried fava beans and quid, cooked slowly and seasoned with garlic, cumin, and harissa.
Jump to recipe ↓
02
Method
- 01 The chickpeas are cleaned and washed. The fava beans are cleaned, peeled, and washed, and the bourghul is washed in a strainer under cold water and then drained.
- 02 The bourghul, fava beans, and chickpeas are placed in a pot with the boiled quid pieces, oil, and two liters of water. When boiling, the pot is covered, the heat is reduced, and cooking continues for at least two hours, stirring and compensating for water to maintain the soup's volume.
- 03 The garlic is crushed with a little salt, and the cumin is crushed separately. When the bourghul is cooked and the fava beans are dissolved, the quid pieces are removed and set aside, then the soup is passed through a fine sieve, stirring with a spoon until it becomes homogeneous.
- 04 The soup is returned to the heat, the quid pieces are returned to it, and the tomato paste, harissa, paprika, and garlic are added. It is left to boil for about a quarter of an hour, stirring.
- 05 The cumin is added, and the salt is adjusted. The bourghul jari is served hot with lemon quarters.
Notes
The source allows for the omission of chickpeas. The variation of quid mentions its addition from the beginning of cooking; however, removing the meat pieces before straining the soup and then returning them to it is an editorial clarification to keep them intact.
Source: The book "Omek Sanafa" by Muhammad Al-Kouki, p. 32, 33. The steps were rephrased for clarification.