Tunisian · Soup
Tunisian Lamb and Vegetable Stew
Tunisian stew made with lamb, dried broad beans, chickpeas, celery, parsley, and tomato broth, served with traditional Tunisian pasta called hlalem .
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02
Method
- 01 Peel, clean, and wash the broad beans, then soak them with the chickpeas overnight in cold water and rinse. Clean and finely chop the celery and parsley.
- 02 Cut the lamb into small, equal pieces and season with salt and black pepper. Heat the oil and stir-fry the lamb with the chopped onion for a few minutes. 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 occasionally, then add 1 liter of water. Once boiling, cover the pot, reduce the heat, and cook for about 1 hour until the legumes and lamb are tender, stirring and replacing the evaporated water as needed.
- 04 Add salt and pour in 2 liters of water. Increase the heat, and once boiling, gradually add the hlalem, stirring constantly.
- 05 Let the hlalem cook for about 20 minutes without a lid. Adjust the salt and serve hot.
Notes
I chose hlalem dabash as the base for this variation. The source allows for the use of lamb or beef, weighing the same amount.
Source: "Omk Snanfa" by Muhammad Kuoki, pages 34, 35, 36. The steps have been rephrased for clarity.