Best 3 Tunisian Egg Noodle Soup With Chard Recipes

In the heart of Tunisia, a delectable symphony of flavors awaits in the form of Tunisian egg noodle soup with chard, also known as "shorbet el maqruna." This traditional dish, deeply rooted in Tunisian cuisine, captivates the senses with its harmonious blend of textures and flavors. Its foundation lies in a rich, golden broth brimming with aromatic vegetables, succulent chicken, and hearty chickpeas, which provide a symphony of savory notes. The delicate egg noodles, known as maqruna, dance gracefully in the broth, absorbing its essence and contributing a delightful chewiness.

Enhancing the soup's allure are generous handfuls of tender chard leaves, which infuse the broth with their earthy sweetness. The finishing touch is a sprinkle of freshly chopped cilantro and a drizzle of tangy lemon juice, adding vibrancy and brightness. Served piping hot, this comforting soup is a culinary embodiment of Tunisian hospitality, sure to warm your soul and delight your palate.

But the culinary journey doesn't end there. This article presents a diverse collection of Tunisian recipes that showcase the country's rich culinary heritage. Embark on a flavor-filled adventure with "Tunisian fish soup," a tantalizing seafood extravaganza bursting with the bounty of the Mediterranean Sea. Discover the secrets of "Tunisian lamb tajine with prunes and almonds," a sumptuous dish that marries tender lamb, sweet prunes, and crunchy almonds in an aromatic embrace.

For those who crave a taste of the sea, "Tunisian grilled octopus salad" offers a delightful interplay of textures and flavors, while "Tunisian shrimp brik" presents a crispy pastry包裹着多汁虾仁的精致小吃。最后，“突尼斯甜点”一章将以各种令人垂涎的甜点为您的用餐画上完美句号，其中包括“突尼斯椰枣糕点”和“突尼斯杏仁饼干”，它们甜蜜诱人，让您回味无穷。

So, prepare to embark on a culinary adventure through the vibrant and diverse landscape of Tunisian cuisine, where each recipe promises an unforgettable taste experience. Bon appétit!

Here are our top 3 tried and tested recipes!

TUNISIAN SOUP WITH CHARD AND EGG NOODLES

Tunisian Soup With Chard and Egg Noodles image

I found this at epicurious who got it from gourmet. The North African hot sauce called harissa lends this soup its beautiful brick-red color, as well as a deep, spicy warmth that isn't the least bit aggressive. For a supper that's both robust and rejuvenating, chard, chickpeas, and noodles go into the pot, too.

Provided by Elmotoo

Categories Chard

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon cumin seed
1 lb swiss chard, stems and center ribs chopped and leaves coarsely chopped (reserve separately)
1 medium red onion, chopped
2 large garlic cloves, minced
3 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
2 quarts rich and flavorful chicken stock
1 -2 tablespoon harissa (to taste) or 1 -2 tablespoon hot sauce (to taste)
1 tablespoon fresh lemon juice
1 (19 ounce) can chickpeas, drained & rinsed
4 ounces fine egg noodles (about 1 1/2 cups)
4 lemon wedges, for accompaniment

Steps:

Toast cumin in a dry small heavy skillet (preferably cast-iron) over medium heat, stirring, until deeply fragrant and dark brown (be careful not to burn). Cool, then grind to a powder in grinder.
Cook chard stems, onion, garlic, 1/2 teaspoon each of cumin and salt, and 1/4 teaspoon pepper in oil in a large heavy pot over medium heat, stirring occasionally, until beginning to brown, about 10 minutes. Add tomato paste and cook, stirring, 2 minutes. Add stock, harissa, and lemon juice and simmer, covered, 15 minutes.
Add chard leaves, chickpeas, and noodles with 1/2 teaspoon salt and simmer, covered, until tender, about 5 minutes.
Serve soup sprinkled with remaining cumin.
note:.
Soup, without noodles, can be made 3 days ahead and chilled (covered once cool). Bring to a simmer and cook noodles in soup before serving.

TUNA NOODLE CASSEROLE WITH POTATO CHIPS

Tuna Noodle Casserole with Potato Chips image

A creamy classic, great to make for those busy nights when a time consuming recipe just isn't an option.

Provided by Karena

Categories Seafood Fish Tuna

Yield 5

Number Of Ingredients 8

Ingredients

1 (12 ounce) package egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup evaporated milk
1 (5 ounce) can tuna, drained
3 cups shredded American cheese
⅓ cup chopped onion
½ cup crushed potato chips
1 pinch paprika

Steps:

In a large pot with boiling salted water cook egg noodles until al dente. Drain.
In a large bowl combine the cooked egg noodles, cream of mushroom soup, evaporated milk, tuna, grated American cheese, and chopped onion. Pour into a greased 1.5 quart casserole dish. Sprinkle the top with the crumbled potato chips and the paprika.
Bake in a preheated 425 degree F (220 degree C) oven for 15 to 20 minutes.

Nutrition Facts : Calories 682.7 calories, Carbohydrate 60.6 g, Cholesterol 143.3 mg, Fat 33.1 g, Fiber 2.8 g, Protein 33.7 g, SaturatedFat 18.1 g, Sodium 1542.7 mg, Sugar 5.2 g

TUNISIAN EGG NOODLE SOUP WITH CHARD

Tunisian Egg Noodle Soup with Chard image

The harissa gives this flavorful soup a deep brick-red color, and the warm spices add a rich depth and robust flavor.

Provided by Vickie Parks

Categories Other Soups

Time 1h

Number Of Ingredients 14

Ingredients

1 tsp cumin seed
1 lb swiss chard, stems and leaves separated and coarsely chopped
1 medium red onion, chopped
2 clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper
3 Tbsp olive oild
2 Tbsp tomato paste
2 qt rich chicken stock
1 Tbsp harissa (or other hot sauce), or to taste
1 Tbsp fresh lemon juice
19 oz can chickpeas, rinsed and drained
1 1/2 c fine egg noodles (4 ounces)
1 large lemon, cut into 6 wedges

Steps:

1. Toast cumin in a dry small heavy skillet (preferably cast-iron) over medium heat, stirring, until deeply fragrant and dark brown (be careful not to burn). Cool, then grind to a powder in grinder.
2. Cook chard stems, onion, garlic, 1/2 teaspoon cumin, salt, and pepper in the oil in a large heavy pot over medium heat, stirring occasionally, until beginning to brown, about 12 minutes. Add tomato paste and cook, stirring, 2 minutes. Add stock, harissa, and lemon juice and simmer, covered, 30 minutes.
3. Add chard leaves, chickpeas, and noodles with 1/2 teaspoon salt and simmer, covered, until tender, about 7 minutes.
4. Serve soup sprinkled with remaining cumin, and add lemon wedge garnish.
5. NOTE / TO MAKE IN ADVANCE: The soup can be made, without the egg noodles, up to 3 days in advance. To serve, bring the soup to a simmer, add the egg noodles and cook until noodles are soft (about 10 to 15 minutes), and serve.

Tips:

Use fresh vegetables: Fresh vegetables, especially chard, add a vibrant color and flavor to the soup. Choose young, tender leaves for the best taste and texture.
Sauté the vegetables before adding the broth: Sautéing the vegetables, especially the onions and garlic, enhances their flavor and adds depth to the soup.
Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. Homemade broth is always best, but you can also use a store-bought broth that is low in sodium.
Don't overcook the noodles: Egg noodles cook quickly, so it's important to not overcook them. Overcooked noodles will become mushy and lose their texture.
Season to taste: Season the soup to taste with salt and pepper. You can also add other seasonings, such as cumin, coriander, or paprika, to taste.

Conclusion:

Tunisian egg noodle soup with chard is a delicious and hearty soup that is perfect for a cold winter day. The soup is packed with flavor from the fresh vegetables, herbs, and spices. It's also a good source of protein and fiber. This soup is a great way to use up leftover chard, and it's also a budget-friendly meal. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying soup that the whole family will enjoy.