Tunisian · Soup
Tunisian Dried Legume and Dried Meat Halalm
Tunisian halalm with dried legumes and dried meat, in a broth with tomatoes, parsley and celery.
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02
Method
- 01 The broad beans are peeled, soaked, washed, then soaked overnight with the chickpeas in cold water and rinsed. The celery and parsley are cleaned and finely chopped.
- 02 The oil is heated with the edam 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, soaked legumes, and boiled dried meat pieces are added.
- 03 The mixture is boiled for about a quarter of an hour while 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 cooked, while 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 halalm is added gradually while stirring.
- 05 The halalm is left to boil for about 20 minutes without a lid. The salt is adjusted and it is served hot.
Notes
I chose Dabbash halalm as the base for this variation. The source allows adding merguez and boiled spinach according to desire: the merguez is cut in half, the spinach is cooked whole, then its filling is crushed in the soup before serving.
Source: "Omek Sanafa" book by Mohamed Kouki, p. 34, 35, 36. The steps were rephrased for clarification.