Name: Seder Bel Quided
Yield: 0
Cuisine: Tunisian
Ingredients: 100 grams coarse semolina; 50 grams pickled capers; 4 cloves garlic; 4 tablespoons oil; 1 tablespoon tomato paste; 1 tablespoon harissa; 0.5 tablespoon kouria; 0.5 tablespoon paprika; dried mint (a few sprigs); 1 small pickled lemon; 1 fresh lemon (for serving); salt; water (a large cup for the sauce and a liter and a half for the broth); boiled quid (cut into equal pieces, as desired)

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02

Method

01
The capers are cleaned and their stems removed if any. The pickled lemon is washed, its seeds removed, and cut into small pieces with its peel. The mint leaves are crushed.
02
The peeled garlic is crushed with the kouria and a little salt. The oil is heated and tomato paste dissolved in a large cup of water, harissa, and paprika are added, along with the boiled quid pieces. The mixture is brought to a boil for about a quarter of an hour, stirring constantly.
03
The garlic and kouria mixture is added, and a liter and a half of water. When boiling, the pickled lemon and capers are added, then the semolina is poured in gradually, stirring constantly.
04
The heat is reduced and cooking continues for about a quarter of an hour without a lid. The mint is added and the salt is adjusted.
05
The seder is served hot with pieces of fresh lemon on the side.

Notes

Quid can be replaced with boiled merguez or a combination of both, as mentioned in the source. The salt in the quid, capers, and pickled lemon should be taken into consideration.

Source: The book "Oumek Sanafa" by Mohamed Kouki, p. 31, 32. The steps have been rephrased for clarification.