Tunisian · Soup
Bourghul Jari
A Tunisian soup made with bourghul and dried broad beans, cooked slowly and seasoned with garlic, cumin, and harissa.
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02
Method
- 01 The chickpeas are picked over and washed. The broad beans are picked over, peeled, and washed, and the bourghul is washed in a sieve under cold running water, then drained.
- 02 The bourghul, broad beans, and chickpeas are placed in a pot with the oil and two liters of water. When it boils, the pot is covered, the heat is reduced, and cooking continues for at least two hours, stirring and compensating with 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 broad beans are dissolved, the soup is passed through a fine sieve, stirring with a spoon until it becomes homogeneous.
- 04 The soup is returned to the heat, 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 and the use of an equivalent amount of Egyptian broad beans instead of regular dried broad beans.
Source: "Omk Sannafa" book by Mohamed Kouki, p. 32. The steps have been rephrased for clarification.