Tunisian Semolina Soup Recipe – Mediterranean diet

Tunisian Semolina Soup Recipe #tunisiansderrecipe

Discover the rich flavors of Tunisian Semolina Soup, a traditional dish that combines seasoned ground beef meatballs with fragrant spices and semolina for a hearty meal. This recipe features key ingredients like paprika, garlic powder, dried mint leaves, coriander, and fresh garlic, creating a uniquely delicious soup perfect for any occasion. Follow along as we guide you through each step, from seasoning and shaping the meatballs to simmering the tomato and harissa-infused broth.
Finish with a touch of preserved lemon, pickled cayenne pepper, and capers for an authentic Tunisian flair.
Ground Beef Meatballs: Seasoned with paprika, coriander, and mint for an aromatic base.
Flavorful Broth: Infused with tomato paste, Tunisian Harissa, and spices.
Final Touches: Includes preserved lemons, cayenne pepper, capers, and semolina for a complete dish.
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Ingredients:
Tunisian Sder; SEMOLINA SOUP
– 200 g of ground beef
– 1 teaspoon of paprika
– 1 teaspoon of coriander powder
– 1 teaspoon of garlic powder
– Salt and pepper
– 1 teaspoon of dried mint
– 1 medium onion
– 90 ml of cooking oil
– 2 tablespoons of tomato concentrate
– 1/2 teaspoon of spicy KEMIA harissa
– 1 teaspoon of paprika
– 1 teaspoon of garlic powder
– 1 teaspoon of onion powder
– 1 teaspoon of coriander powder
– 3 garlic cloves
– 1 liter of boiling water + 0.5 liter of boiling water
– 3 preserved cayenne peppers
– 3 slices of preserved lemon: http://tiny.cc/bk3c001 OR https://amzn.to/3QJ4FpP
– 2 teaspoons of capers : http://tiny.cc/bk3c001
– 2 tablespoons of dried mint: https://amzn.to/4bsuYu2
– 80 g of semolina: https://amzn.to/4hbEDGu

hi everyone today we are making Tunisian semolina soup to begin we will season the ground beef for the meat seasoning we will need paprika garlic powder Dy mint leaves coriander and of course Salt and Pepper I suggest seasoning the ground beef at least 1 hour in advance and up to 6 hours to allow it to fully absorb the flavors for this recipe I have 200 g or a half a pound of ground P beef to this I will add 1 teaspoon of paprika smoked paprika works as well 1 teaspoon of coriander powder 1 teaspoon of garlic powder half a teaspoon of salt and a half teaspoon of black pepper keep in mind that the black pepper adds a heat so you may want to reduce the amount if you’re sensitive to spice what truly sets this soup apart from others is the use of dry mint so be sure not to skip this ingredient I have fresh mint that I dry myself which is why it appears as leaves but if you have pre-round mint that will work just fine aim to add about 1 teaspoon of ground mint leaves combine the ingredients thoroughly until all the spices are Blended in next shape the mixture into small balls as these will be added to the soup for ease of consumption cover the beef and allow it P to rest in the refrigerator I let mine sit for 2 hours before beginning the cooking process we will need finely chopped onion you can choose to use either a knife or a food processor as long as it chopped finely enough to blend seamlessly into the soup additionally don’t forget to include fresh garlic it’s essential to use fresh garlic rather than dried we will need three garlic clothes in a pot over medium heat just to remind you heat up the pot first to avoid burning the oil then pour in a/ thir of a cup of olive oil and allow it to warm up once heated add the meatballs and let them fry for 1 minute to keep the shape and prevent bursting gently swirl the pot by holding the handles allowing the meatballs to move without direct contact cook for an additional 1 to 2 minutes once the meatballs are browned on all sides remove them from the pot while ensuring the oil remains and set them aside in the same pot with the same oil add one medium onion finely chopped allow it to cook for a few minutes until it changes color next incorporate 2 tbspoon of tomato paste along with Tunisian Harissa adjust the amount based on your heat tolerance I use half a teaspoon of Harissa since my kids can’t handle more stir everything together and let the tomato paste fry in the oil for a couple couple of minutes this process will cook the tomato paste and eliminate its acidic flavor once the tomato paste has simmer it for a while we will Begin by incorporating paprika always start with the paprika as it contributed to a rich red color and then proceed with the other spices I used one teaspoon of each of paprika garlic powder onion powder and coriander powder followed by three finely minced garlic cloths next add hot water and for your reference I used a total of 1 liter of hot water here start by adding half of the water to help dilute the tomato paste effectively once combined add the remaining water cover the pot and let it simmer over medium heat for 30 minutes in the meantime I will gather the remaining ingredients start by chopping the Pickled cayenne pepper into small pieces the quantity will depend on your tolerance for spiciness I use three Peppers you will also need three slic preserved lemon cut into small pieces and two teaspoon of capers make sure to select the smaller ones always check the description box below the video for extra details and useful links I will also include another Tunisian soup recipe that you’re sure to enjoy so don’t forget to explore that one after watching this video after 30 minutes check the sauce if the oil has risen to the top indicating it’s ready you’re good to go if not extend the cooking time by an additional 10 minutes now it’s time to incorporate the meat balls that we previously fried along with a preserved lemon cayenne pepper and capers mix everything thly then add dry mint remember to rub the mint leaves between your hands to unlock their wonderful flavor if the sauce has become too thick at this stage add 500 mL of hot water and allow it to boil for an additional 10 minutes now that the sauce is boiling and the oil is floating on the surface it’s time to incorporate the semolina for this recipe Co semolina is recommended however you can use medium semolina if course is unavailable but avoid using fine semolina the semolina should be added last just a couple of minutes before serving the soup ensure the sauce is boiling and then gradually add the simina be cautious as adding it too quickly could result in a dewy Clump whisk continuously while adding the simina slowly allow it to boil for 3 minutes and then your soup will be ready to serve be sure to explore the other soups features on the channel and I look forward to seeing you in the next video bye okay