Chorba chaïr (Tunisian barley and lamb soup)

Method

1. 1

   Heat the olive oil in a deep pot over medium heat, then sauté the grated onion with the meat for about 5 minutes, until the meat changes colour and the onion is fragrant; add the crushed garlic.

2. 2

   Add the tomato paste, harissa, red chilli, coriander and black pepper and stir for 2 minutes over low heat until the paste darkens and the oil turns red.

3. 3

   Pour in the 1.5 l hot water with the salt, cover and cook the meat over medium heat for about 25 minutes, until tender and the broth is full of flavour.

4. 4

   Add the washed cracked barley gradually, stirring, then simmer the soup over low heat for 20–25 minutes, stirring every few minutes, until the barley swells and the soup thickens without sticking to the bottom.

5. 5

   Add the chopped celery and parsley in the last 5 minutes and adjust the salt; serve the soup hot with lemon juice. It is a soup that is almost never missing from the Ramadan table in Tunisia.