Most popular Tunisian dishes 2

 

Soup

1. Lablabi (شربة الفول)

Origin: Tunisia.
Description: A warming chickpea soup seasoned with cumin and harissa, often eaten for breakfast.
Servings: 4
Ingredients:

• 300g chickpeas (soaked overnight)
• 1 liter of water
• 2 cloves of garlic
• 2 tablespoons of harissa
• 200g stale bread
• Olive oil and spices.

Preparation:

1. Cook chickpeas in water until soft.
2. Blend garlic and harissa, then add to the pot.
3. Tear bread into pieces and serve in bowls, topped with soup.

Serving: Served hot, often with a drizzle of olive oil.
Eating Method: Eaten with a spoon.
When to Eat: Commonly enjoyed for breakfast or lunch.
Famous Places: El-Wahy (Tunis), local street vendors.
Average Price: 4-6 TND (~1.33-2 USD).

2. Chorba Frik (Freekeh Soup)

Origin: This hearty soup dates back to the Ottoman era and remains a favorite in Tunisian cuisine, especially during Ramadan.

Ingredients:

• 100g freekeh (cracked green wheat)
• 200g lamb or chicken pieces
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 3 tomatoes, diced
• 1 tablespoon tomato paste
• 1 teaspoon cumin
• 1 teaspoon coriander powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 cups water or broth
• Fresh parsley for garnish

Preparation:

1. Heat olive oil in a pot, add onions and garlic, and sauté until golden.
2. Add meat, tomatoes, tomato paste, cumin, coriander, paprika, salt, and pepper. Sauté for 5 minutes.
3. Add freekeh and water or broth, simmer for 45-60 minutes until meat and freekeh are tender.

Serving: Served hot, often garnished with fresh coriander.

Best Time to Eat: Commonly enjoyed during Ramadan as a starter.
Regions Famous For: Widespread across Tunisia.
Average Price: 5-7 TND ($2-3).

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3. Mhammes

Origin: This North African dish, similar to couscous, uses pearl-sized pasta and is a comforting meal during the winter.

Ingredients:

• 500g mhammes pasta
• 200g lamb or chicken
• Vegetables (potatoes, carrots)
• Spices: coriander, salt, pepper

Preparation:

1. Simmer meat with vegetables and spices until tender.
2. Steam the mhammes, then combine with the broth.

Serving: Served warm in a bowl with vegetables and broth.

Best Time to Eat: A common winter dish, often for lunch.
Regions Famous For: Central and southern Tunisia.
Average Price: 6-9 TND ($2-3).

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4. Chorba Homs (Chickpea Soup)

Description: A creamy chickpea soup seasoned with cumin and coriander, sometimes served with lamb.
Origin: Common across North Africa and the Mediterranean.
Servings: Serves 4.
Ingredients: 

• 1 cup dried chickpeas (soaked overnight)
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 3 tomatoes, diced
• 1 teaspoon cumin
• 1 teaspoon coriander powder
• Salt and pepper to taste
• 4 cups water or broth
• Fresh coriander for garnish

Preparation:

1. Boil chickpeas until tender, then drain.
2. In a pot, heat olive oil, add onions and garlic, sauté until translucent.
3. Add tomatoes, chickpeas, cumin, coriander, salt, and pepper. Pour in water or broth, simmer for 30 minutes.

Serving: Garnish with fresh coriander or lemon.
Best Time to Eat: Winter and Ramadan.
Regions Famous For: Central Tunisia.
Average Price: $1.5-3 (4-8 TND).

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5. Chorba Adas (Lentil Soup)

Description: A nutritious soup made from lentils, seasoned with cumin and turmeric.
Origin: Common across North Africa, a winter favorite.
Servings: Serves 4-6.

Ingredients: 

• 1 cup dried lentils, rinsed
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 3 tomatoes, diced
• 1 teaspoon cumin
• 1 teaspoon turmeric
• Salt and pepper to taste
• 4 cups water or broth
• 1 lemon, sliced

Preparation:

1. Heat olive oil in a pot, sauté onions and garlic.
2. Add tomatoes, lentils, cumin, turmeric, salt, and pepper, then add water.
3. Simmer for 30-40 minutes until lentils are tender. Squeeze lemon juice before serving

Serving: Serve hot with a wedge of lemon.
Best Time to Eat: Winter and fall.
Regions Famous For: Throughout Tunisia.
Average Price: $1-2.5 (3-7 TND).

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6. Chorba Borghol (Bulgur Soup)

 Chorba Borghol

Description: A thick, hearty soup made with bulgur and spices, often paired with lamb or chicken.
Origin: Middle Eastern influence in Tunisian cuisine.
Servings: Serves 4.
Ingredients: 

• 1 cup bulgur
• 200g lamb or chicken, cubed
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 3 tomatoes, diced
• Salt and pepper to taste
• 4 cups water or broth
• Fresh parsley for garnish

Preparation:

1. Sauté onions, garlic, and meat in olive oil until browned.
2. Add tomatoes, bulgur, salt, pepper, and water.
3. Simmer for 40-50 minutes until bulgur is soft.

Serving: Serve warm, garnished with parsley.
Best Time to Eat: Fall and winter.
Regions Famous For: Inland regions.
Average Price: $2-4 (5-10 TND).

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7. Chorba Samak (Fish Soup)

Description: A tomato-based fish soup with a hint of lemon, popular in coastal areas.
Origin: Coastal Tunisia.
Servings: Serves 4.
Ingredients:

• 200g white fish fillets
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 3 tomatoes, diced
• 1 celery stalk, chopped
• Salt and pepper to taste
• 4 cups water or fish broth
• Juice of 1 lemon
• Fresh parsley for garnish

Preparation:

1. Sauté onions, garlic, and celery in olive oil.
2. Add tomatoes, fish, water, salt, pepper, and simmer for 20 minutes.
3. Add lemon juice before serving.

Serving: Serve with a drizzle of olive oil.
Best Time to Eat: Year-round.
Regions Famous For: Sfax and coastal areas.
Average Price: $3-5 (8-15 TND).

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8. Chorba Chaair (Barley Soup)

Description: A thick, filling soup made with barley and seasoned with cumin and coriander.
Origin: Common in rural Tunisia.
Servings: Serves 4.
Ingredients: 

• 1 cup barley
• 200g lamb or chicken, cubed
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 3 tomatoes, diced
• Salt and pepper to taste
• 4 cups water or broth
• Fresh parsley for garnish

Preparation:

1. Sauté onions, garlic, and meat in olive oil until browned.
2. Add tomatoes, barley, water, salt, and pepper.
3. Simmer for 45 minutes until barley is tender.

Serving: Garnish with parsley.
Best Time to Eat: Winter.
Regions Famous For: Inland regions.

Average Price: $2-4 (5-10 TND).10. 

9. Chorba Sbanikh (Spinach Soup)

Description: A nutritious soup with spinach and tomatoes, sometimes with meat.
Origin: Common in Mediterranean diets.
Servings: Serves 4-6.
Ingredients: 

• 2 cups fresh spinach leaves, chopped
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 3 tomatoes, diced
• Salt and pepper to taste
• 4 cups water or broth
• Juice of 1 lemon

Preparation:

1. Sauté onions and garlic in olive oil.
2. Add tomatoes, spinach, salt, and pepper. Pour in water.
3. Simmer for 20 minutes until spinach is wilted.
4. Add lemon juice before serving.

Serving: Serve hot with lemon.
Best Time to Eat: Winter.
Regions Famous For: Throughout Tunisia.
Average Price: $2-4 (5-10 TND).

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Harira

• Description: A rich, comforting soup traditionally enjoyed during Ramadan.
• Ingredients:
  • 200g meat (lamb or chicken)
  • 100g lentils
  • 100g chickpeas
  • 2 chopped tomatoes
  • 1 chopped onion
  • Spices (coriander, cumin, pepper)
• Preparation:
  1. Boil meat with onions and spices.
  2. Add lentils and chickpeas and let simmer.
  3. Add tomatoes and cook for an additional 15 minutes.
• Presentation: Served hot with a slice of bread.
• When enjoyed: Primarily during Ramadan.
• Famous Locations: A staple in most households.
• Where to Buy: Some restaurants serve it during Ramadan.
• Average Price: 4-8 Tunisian Dinars.

Each of these soups highlights Tunisia’s rich culinary traditions, seasonal ingredients, and regional flavors, providing a satisfying culinary experience for any time of year.

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