Hlalem

Hlalem : Tunisian soup with hand-shaped pasta.

Ingredients

• 200 g wheat flour
• 100 g fine durum wheat semolina
• 1500 ml water
• 200 g cooked chickpeas, drained
• 200 g cooked white beans, drained
• 150 g finely sliced onion
• 80 g sliced celery
• 200 g washed chard, chopped
• 300 g ripe tomatoes, diced
• 30 g tomato paste
• 30 g olive oil
• 10 g harissa
• 2 g ground coriander seed
• 4 g salt

Preparation

Take 140 ml water from the total. Knead with the flour and semolina into a firm dough; cover and rest for 20 minutes.

Hand-roll small tapered pasta pieces about 2 cm long. Lay on a clean lightly floured cloth while preparing the soup.

Heat the allotted oil and sauté finely sliced onion, sliced celery, olive oil over medium heat for 6 minutes, stirring without burning.

Add ripe tomatoes, diced, tomato paste, harissa, ground coriander seed, salt and mix carefully to distribute the ingredients and seasoning.

Pour in the stated amount of water, bring to a gentle simmer and cook for 20 minutes. Add a little hot water only if needed.

Add cooked chickpeas, drained, cooked white beans, drained, washed chard, chopped and mix carefully to distribute the ingredients and seasoning.

Add the hlalem to the simmering broth and cook for about 12 minutes. Stir gently and add hot water if too thick.

Serve hot once the texture is right, distributing the components evenly among the stated portions.