Waiting for a cook

Chorba Tchicha

Tunisia

What we know so far

Chorba tchicha is the barley chorba of Tunisia, the everyday and Ramadan soup made with tchicha, coarsely cracked barley: lamb, or small kefta meatballs, browned with onion and garlic in olive oil, simmered in a tomato broth spiced with tabel (coriander and caraway), turmeric, paprika and harissa, with celery, parsley and coriander, then thickened for the last minutes with the barley grits and chickpeas. It is gentler than Algeria's frik chorba and thicker than the vermicelli chorba AFN already carries; the barley gives it a velvety body. A green chilli floats on top for those who want it.

The draft was written from 2 published sources and holds 12 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting

Waiting for a cook

Chorba Tchicha

Tunisia

What we know so far

The draft was written from 2 published sources and holds 12 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting