Chorba

Chorba is a Tunisia speciality soup cooked especially for Ramadan however it's delicious during the cold winter months. This is my version slightly changed as I was unable to get hold of the Chorba (small pasta) in the UK to used bulgar wheat instead but Feyez said it was amazing!

Ingredients

1 medium onion chopped
1 carrot, peeled, and finely chopped
500g of chicken or lamb cut into small pieces
4 tbs of barley or bulgar wheat
1/4 bunch of parsley to garnish
4 cloves of garlic sliced or crushed
1 tbs olive oil
1.5 tbs of tomato purée
2 tsp salt
2 tsp of paprika
Half tsp of black pepper
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 lemon for squeezing
1 tsp Harissa.

Put your oil in a large saucepan then add, the chopped onion, carrot, diced meat, tomato puree, Harissa and spices. Soften over medium heat for 2 minutes, and then add enough hot water from the kettle. Bring to the boil and simmer for 30 minutes.

After 15 minutes, add the bulgar wheat or barley.

Five minutes before the end of the cooking, add the crushed garlic and chopped parsley and spritz with half a lemon and serve straight away.