Comparing Chorba across three restaurants — an honest verdict

I ate Chorba at three different restaurants in the same week to compare. The results were illuminating. The use of preserved lemon varied significantly — only one got it right. The bright with preserved lemon profile should be consistent but interpretation differs widely.

Tunisia is the world's third largest olive oil producer and olive oil underpins the cuisine. The best version came from a Tunis medina restaurant, which felt authentic. Celtia beer was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Chorba is larger than you'd think.