Tunisian · Soup
Tunisian Douida Soup
Tunisian douida soup in a broth with beans, chickpeas, celery, and parsley, seasoned with tomatoes and harissa.
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02
Method
- 01 Peel, clean, and wash the beans, then soak them with the chickpeas overnight in cold water and rinse. Clean and finely chop the celery and parsley.
- 02 Heat the oil and stir in the chopped onion for a few minutes without browning. Add the tomato paste dissolved in 1 large cup of water, harissa, paprika, celery, parsley, and soaked legumes.
- 03 Bring the mixture to a boil for about 15 minutes, stirring, then add 1 liter of water. When boiling, cover the pot, reduce the heat, and cook for about 1 hour until the legumes are tender, stirring and replacing the evaporated water.
- 04 Add salt and pour in 2 liters of water. Increase the heat, and when boiling, gradually add the douida, stirring.
- 05 Cook the pasta uncovered, stirring, until it is done, then adjust the salt and serve hot. Monitor the cooking time according to the thickness of the pasta.
Notes
The recipe for Helalem with Dabbash was chosen as the basis for this variation, replacing 200 grams of Helalem with the same weight of the mentioned pasta. The source indicates about 20 minutes for Helalem in the basic recipe; consider the difference in pasta thickness when applying the variation.
Source: The book "Oumek Sanafah" by Mohamed Kouki, p. 34, 35, 37. The steps were rephrased for clarification.