Tunisian · Soup
Hasu El Farina
Tunisian hasu made with farina, harissa, krouia, and mint, with a touch of vinegar added before serving.
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02
Method
- 01 Crush the mint leaves. Clean the krouia and peel the garlic, then crush them with a little salt.
- 02 Heat the oil in a pot and add the harissa dissolved in a large cup of water, tomato paste, and felfel zina. Let the mixture boil for about a quarter of an hour, then add the crushed garlic and krouia.
- 03 Dissolve the flour in one and a half liters of water and strain it through a fine sieve. Pour the liquid into the pot while stirring.
- 04 When boiling, reduce the heat and continue cooking for half an hour, stirring constantly so that the flour does not clump.
- 05 Add the mint and vinegar, and adjust the salt. Leave the hasu on the fire for a few minutes, then serve hot.
Notes
Farina is wheat flour. This recipe uses flour instead of fermented bread dough and gets its acidity from vinegar.
Source: The book "Ommek Sanafah" by Mohamed Kouki, p. 30, 31. The steps have been rephrased for clarification.