Name: Tunisian Sedr with Smida
Yield: 0
Cuisine: Tunisian
Ingredients: 100 grams coarse smida; 50 grams pickled capers; 4 cloves garlic; 4 tablespoons oil; 1 tablespoon tomato paste; 1 tablespoon harissa; 0.5 tablespoon kouria; 0.5 tablespoon paprika; dried mint (a few sprigs); 1 small pickled lemon; 1 fresh lemon (for serving); salt; water (one large cup for the sauce and one and a half liters for the broth)

All recipes → Tunisian

02

Method

01
The capers are cleaned and their stems removed if any. The pickled lemon is washed, its seeds removed, and cut into small pieces with its peel. The mint leaves are crushed.
02
The peeled garlic is crushed with the kouria and a little salt. The oil is heated and the tomato paste dissolved in one large cup of water, harissa, and paprika are added. The mixture is brought to a boil for about a quarter of an hour, stirring constantly.
03
The garlic and kouria mixture and one and a half liters of water are added. When boiling, the pickled lemon and capers are added, then the smida is poured gradually while stirring.
04
The heat is reduced and cooking continues for about a quarter of an hour without a lid. The mint is added and the salt is adjusted.
05
The sedr is served hot with fresh lemon wedges on the side.

Notes

It is considered that the capers and pickled lemon add saltiness to the soup.

Source: "Omk Snanfa" book by Mohamed Kouki, p. 31, 32. The steps have been rephrased for clarification.