Tunisian · Soup
Dried Cuttlefish Stew
A Tunisian stew made with dried legumes and dried cuttlefish, cooked in a broth flavored with harissa and krouia.
Jump to recipe ↓
02
Method
- 01 The dried cuttlefish is cleaned and cut into small equal pieces. It is soaked in cold water for at least 12 hours, then rinsed.
- 02 The broad beans are peeled and cleaned. The chickpeas and lentils are cleaned and washed, then the legumes are soaked overnight in cold water and rinsed.
- 03 The legumes and cuttlefish pieces are placed in a pot with the peeled garlic cloves, krouia, oil, and 1 liter of water. When boiling, the pot is covered, the heat is reduced, and it is cooked for about an hour, or until the legumes are cooked and the cuttlefish is tender, stirring and replacing the water as needed.
- 04 When the legumes are cooked, tomato paste, harissa, paprika, and salt are added. Cooking continues for about a quarter of an hour.
- 05 One and a half liters of water are added and the heat is increased. When boiling, the chickpeas are poured in gradually while stirring and cooked without a lid for about 20 minutes.
- 06 The salt is adjusted and the stew is served hot with lemon juice.
Notes
The cuttlefish is the dried cuttlefish. The source mentions soaking the dried cuttlefish in cold water for at least 12 hours before cooking it with the legumes.
Source: "Oum Snanfa" book by Mohamed Kouki, p. 33, 34. The steps have been rephrased for clarity.