Chorba Hlalem (شربة حلالم (chorba hlalem))
Overview
Chorba hlalem is a Tunisian soup made with hlalem, tiny hand-rolled pasta pieces shaped like small grains. Lamb on the bone is browned with onion, then cooked with tomato paste, harissa, turmeric and spices in water with chickpeas, white beans and chopped celery leaves. When the meat is tender, the pasta goes in and cooks until soft, thickening the soup. It is red, spicy and filling, and it is finished with lemon juice and parsley. Many families make their own hlalem by rolling semolina dough between their fingers, though it can also be bought dried. Some versions add chopped greens or a little dried mint.
History
Hand-made pasta has a long history in Tunisia, and making hlalem was once a shared task for women preparing food stores at the end of summer. Chorba hlalem is a traditional winter soup and is very popular during Ramadan, when soups are served to break the fast. It is also linked to festivals in the Tunisian countryside.
Main ingredients
Hlalem pasta, lamb, chickpeas, tomato paste, harissa, celery. The soup is built on lamb broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Chickpea soups · Lamb soups · Tomato soups · More soups from Tunisia
Recipe
Method
- 1
Brown the lamb and onion in the oil, then stir in the tomato paste, harissa and turmeric.
- 245 min
Add 2 l water, the chickpeas, beans and celery leaves and simmer for 45 minutes.
- 315 min
Add the hlalem and cook for 15 minutes until soft.
- 4
Season, add lemon juice and parsley and serve.
- ✓
Serve. About 1h 30m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
