Hlalem tounsi (Tunisian hand-cut pasta soup)

Method

1. 1

   Make the hlalem dough by kneading the semolina, flour and salt, adding the water gradually until you have a firm, non-sticky dough; cover and leave to rest for 15 minutes.

2. 2

   Roll the dough out very thinly on a floured surface, then cut it with a knife into small strips or small irregular diamonds; dust with flour to stop them sticking and leave to dry a little on a cloth.

3. 3

   In a large pot, sauté the meat with the onion in the olive oil until browned, then add the grated tomatoes, tomato paste, tabel and turmeric; cover with hot water and simmer the broth over low heat for 30 minutes.

4. 4

   Add the chickpeas, green beans or peas and chopped vegetables to the broth and cook for another 10 minutes, then scatter the dried hlalem over the hot broth, stirring gently so they don’t clump, and cook for just 7–10 minutes.

5. 5

   Adjust the seasoning with salt and pepper and serve the hlalem hot in deep bowls, sprinkled with chopped coriander. This hearty, nourishing soup is the authentic dish of Tunisian homes on cold winter days, made by hand by grandmothers from early morning to herald a warm family meal that gathers young and old around the table.