Menu of the day: Vermicelli soup, gargoulette lamb, masfouf el bey

vermicelli soup

Ingredients :

  • 200g pasta (vermicelli)
  • 300g minced meat
  • Water
  • 1 onion
  • 2 clove of garlic
  • 1 C. tablespoon tomato puree
  • 50 gr chickpeas soaked the day before
  • 1 C. coffee harissa
  • 1 C. paprika coffee
  • 1 liter of water
  • 1 C. turmeric
  • 2 tbsp. cilantro
  • 1 C. ground dried mint
  • 2 bay leaf(s)
  • Salt and pepper
  • 1 C. chopped parsley

Preparation :

  1. Begin to prepare the meatballs: Mix the meat with the garlic, the egg, the fine herbs and the spices, then form meatballs about 2 cm in diameter and set aside
  2. In a pot, put the finely chopped onion, the garlic, as well as the concentrate, the rinsed chickpeas, the bay leaves, pepper salt, coriander, harissa and turmeric.
  3. Simmer over low heat for 3 minutes.
  4. Pour 1/2 liter of water. As soon as it boils for the first time, add an additional 1/2 litre, close the pot and leave to cook for 20 to 25 minutes.
  5. When the chickpeas are cooked, add the meatballs, adding a little water
  6. Add the vermicelli and continue cooking for about 10-15 minutes.
  7. Sprinkle with chopped parsley and serve.

Gargoulette lamb (Allouch fi kolla)

Ingredients :

  • 1 kg leg of lamb cut into pieces
  • 3 onions
  • 5 garlic cloves
  • 2 potatoes
  • 2 tomatoes
  • Spices: salt, pepper, coriander powder, saffron, thyme, rosemary
  • 1 glass of olive oil
  • 1/2 citron
  • 2 cloves (optional)

Preparation :

  1. Prepare a marinade: mix the spices, garlic, onions, and oil, then coat the meat and leave to cool overnight.
  2. The next day, place the leg of lamb, the marinade and the vegetables in a jug.
  3. Close hermetically with aluminum foil and a paste made from flour and water.
  4. Place in the oven preheated to 180° and cook for 3 hours.

Masfouf el bey:

  • 400g mesfouf (very fine couscous)
  • 120ml olive oil
  • 100g sugar
  • 150 g dried fruit
  • 80g dates
  • 3 to 4 tablespoons of butter
  • 5 tablespoons geranium water
  • For the cream: 1 litre, 4 egg yolks, 6 tablespoons of sugar and 6 tablespoons of starch

Preparation of the mesfouf:

  1. Mix the mesfouf with the olive oil and rub the seeds between your hands;
  2. Put everything in the top of a couscoussier and fill the bottom with boiling water;
  3. Cook everything (30 minutes);
  4. Place the mesfouf in a bowl, pour a large quantity of boiling water, then mix;
  5. Put back to cook in the couscoussier (20 minutes);
  6. For the second time: rearrange the mesfouf in a bowl, pour a large quantity of boiling water, then mix;
  7. Put back to cook in the couscoussier (20 minutes);
  8. Once the masfouf is cooked, add the butter, sugar and geranium water, then stir well.

Preparation of the cream:

  1. Combine milk, sugar and starch;
  2. Add the egg yolks then put on low heat;
  3. Mix and stir constantly using a manual whisk until a thick cream is obtained.


  1. Place a layer of mesfouf in verrines, then a layer of cream, cover with another layer of mesfouf.
  2. Decorate with dried fruits and dates.

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