Name: Tunisian Jari Consommé with Quided
Yield: 0
Cuisine: Tunisian
Ingredients: 200 grams consommé; 100 grams dried broad beans; 50 grams chickpeas; 25 grams lentils (optional); 4 tablespoons oil; 4 cloves garlic; 1 tablespoon tomato paste; 1 tablespoon harissa; 0.5 tablespoon coriander; 0.5 tablespoon paprika; lemon juice (for serving); salt; water (for soaking, then 1 liter for boiling and 1.5 liters for the broth); boiled quided (as desired, cut into equal pieces); 1 tablespoon edam (for frying the quided)

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02

Method

01
The broad beans are peeled, cleaned and washed. The chickpeas and lentils are cleaned and washed, then the legumes are soaked overnight in cold water and rinsed.
02
The legumes are placed in a pot with the peeled garlic cloves, coriander seeds, oil, edam, boiled quided pieces, and 1 liter of water. When boiling, the pot is covered, the heat is reduced, and it is cooked for about an hour, stirring and replacing the water as needed.
03
When the legumes are cooked, the tomato paste, harissa, paprika, and salt are added. Cooking continues for about a quarter of an hour.
04
1.5 liters of water are added and the heat is increased. When boiling, the consommé is poured gradually while stirring, and it is cooked without a lid for about 20 minutes.
05
The salt is adjusted and the consommé is served hot with lemon juice drops.

Notes

The book mentions the possibility of adding merguez and osban if available. Additional quantities are as desired and not specified by the source. The salt of the quided is taken into account when seasoning.

Source: «Oumek Snanfa» book by Mohamed Kouki, p. 33, 34. The steps have been rephrased for clarity.