Tunisian · Soup
Thrid Bel Ailouch
A Tunisian thrid made with lamb meat and broth flavored with celery and parsley, poured over fried bread in butter.
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02
Method
- 01 Clean the celery and parsley stems and tie them with kitchen twine. Cut the meat into equal pieces and season with spices and salt.
- 02 Melt the smen in a pot over high heat and stir in the meat pieces. Add the herb bundle and two liters of water.
- 03 When boiling, cover the pot and reduce the heat. Cook for about an hour until the meat is cooked, stirring occasionally and compensating for water to maintain the broth volume.
- 04 During cooking, cut the bread into equal cubes and fry in butter, then set aside.
- 05 When the meat is cooked, strain the broth and return it to the heat. Remove the meat bones and return the meat to the broth, then add black pepper and adjust the salt.
- 06 Beat the egg yolks with a spoonful of lemon juice, and gradually add the mixture to the soup while stirring until it is homogeneous and the yolks are cooked, then remove from heat.
- 07 Place the fried bread in serving bowls, distribute the meat pieces over it, then pour the broth and serve hot with lemon quarters.
Notes
Remember that the source list mentions two eggs, and the preparation method explains the use of only the yolks. Ensure the yolks are cooked in the soup. According to the source, you can substitute lamb meat with a similar amount of beef or chicken.
Source: The book "Oumek Sanafah" by Mohamed Kouki, p. 39. The steps have been rephrased for clarification.