Tunisian · Soup
Khamira with Qadid
Tunisian khamira made with fermented bread dough and qadid, seasoned with harissa, garlic, krouia, and mint.
Jump to recipe ↓
02
Method
- 01 Crush the mint leaves. Peel the krouia and garlic, then grind 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, paprika, and boiled qadid pieces. Let the mixture boil for about a quarter of an hour, then add the ground garlic and krouia.
- 03 Dissolve the fermented bread dough 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 the dough does not clump.
- 05 Add the mint and adjust the salt, then serve the khamira hot.
Notes
The yeast referred to here is fermented bread dough, not 200 grams of commercial bread yeast.
Source: "Omk Sanafah" book by Mohamed Kouki, p. 30, 31. The steps have been rephrased for clarification.