Cracked Wheat Soup with Cumin Recipe
Cracked Wheat Soup with Cumin
Flavors of Tunisia
Total time: more than 2 hours

Soaking time: overnight
Preparation time: 10 minutes
Cooking time: 1 1/2 to 2 1/2 hours, depending on the beans used

Difficulty: Easy
Chef's Note

Dried beans require about 2 1/2 hours cooking time. If the outer layer is removed, they will require only 8-12 hours soaking and about 1 1/2 hours cooking.

For 6 servings

- 200 g (7 oz.) fine cracked wheat (bulgur)
- 4 Tbsp. olive oil
- 100 g (3 1/2 oz.) dried beans
- 2 Tbsp. tomato paste
- 1/2 tsp. harissa (or more, to taste)
- 50 g (2 oz.) chick peas
- 5-6 cloves of garlic
- 1/2 Tbsp. cumin
- salt to taste
- 1/4 tsp. baking soda
- 1 lemon
  1. The night before, place the chick peas and beans into cold water with the baking soda to soak overnight. The next day, rinse and drain.
  2. Combine the cracked wheat, oil and legumes and add two liters (8 cups) cold water.
  3. Place the pot on the heat, cover and cook over low heat, adding more water as necessary to maintain the original volume.
  4. Meanwhile, peel the garlic and mash it with 1/2 tsp. salt. Pick over the cumin seeds and grind them separately.
  5. Once the soup is smooth and thick, add the harissa, tomato paste and mashed garlic and continue cooking, uncovered, for 15 minutes, stirring often.
  6. At the end, add the cumin, mix well, correct the seasoning and serve with lemon wedges on the side.
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up