Tunisian · Soup
Rashta Soup
Rashta soup in a Tunisian broth with dried beans, chickpeas, celery, and parsley, seasoned with tomatoes and harissa.
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02
Method
- 01 The fava beans are peeled, cleaned, and washed, then soaked with the chickpeas overnight in cold water and rinsed. The celery and parsley are cleaned and finely chopped.
- 02 The oil is heated, and the chopped onion is stirred for a few minutes without browning. The tomato paste dissolved in a large cup of water, harissa, paprika, celery, parsley, and soaked legumes are added.
- 03 The mixture is brought to a boil for about a quarter of an hour, stirring, then 1 liter of water is added. When boiling, the pot is covered, the heat is reduced, and it is cooked for about an hour until the legumes are tender, stirring and replacing the evaporated water.
- 04 Salt is added, and 2 liters of water are poured. The heat is increased, and when boiling, the rashta is added gradually, stirring.
- 05 The pasta is cooked without a lid, stirring, until it is done, then the salt is adjusted, and it is served hot. The cooking time is monitored according to the thickness of the pasta.
Notes
The recipe of Halalm with Dbabesh was chosen as the basis for this variation, replacing 200 grams of Halalm with the same weight of the mentioned pasta. The source mentions about 20 minutes for Halalm in the basic recipe; the difference in pasta thickness is taken into account when applying the variation. Source: The book "Omak Sanafah" by Muhammad Al-Kouki, p. 34, 35, 37. The steps were rephrased for clarification.