Tunisian Chorba with Crushed Wheat, Lamb “Confit, ” and Cilantro

Preparation info

  • Serves


    • Difficulty


Appears in

Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

  • About

Here’s a Tunisian variation on the classic meat and grain soup, chorba, served throughout North Africa. Kadide, the preserved lamb traditionally added to the dish is similar to jerky, except that after drying it’s often stored in olive oil, thus my reference to confit. Very little is used, but it provides a lot of flavor and so is best thought of as a condiment or seasoning. This type of preserved meat can also be used to add depth and complexity to scrambled eggs and to lamb