Chorba

I had never tried Chorba before this visit and I wasn't sure what to expect. The fiery and aromatic taste hit immediately and made sense of the dish in a way descriptions never quite do. olive oil is an ingredient I'd not encountered used quite like this before. The a Tunis medina restaurant settin…

Most people overlook how much the right drink changes Chorba. I ordered it with Celtia beer and the boldly spiced and warming elements of the dish sharpened considerably against the pairing. dried rose petals in particular became more prominent in a good way. Tunisian cuisine is the spiciest of the…

I've now had Chorba prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises harissa chilli paste in the way Tunisia is the world's third largest olive oil producer and olive oil underpins the cuisine. The deeply savoury character is more pronou…

I went in with low expectations — I'd had mediocre versions before. What I found was Chorba made with real commitment to tabil coriander spice blend and technique. The fiery and aromatic result was more complex and satisfying than anything I'd had before. Tunisia is the world's third largest olive …

I spent three months trying every version of Chorba I could find locally. The variation in quality is extraordinary. The best version handled dried rose petals with genuine knowledge and the deeply savoury result was noticeably superior. Tunisia is the world's third largest olive oil producer and o…

I'm sceptical of any restaurant claiming to do Chorba well, having been disappointed often enough. This one delivered. The fiery and aromatic base was authentic and the use of olive oil showed real knowledge. Tunisian cuisine is the spiciest of the Maghreb cuisines thanks to the importance of haris…

Chorba at this place was fine. The fiery and aromatic flavour was there but not distinguished. harissa chilli paste was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. Tunisia is the world's third largest olive…

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 thi…

I spent an afternoon making Chorba from scratch following a traditional recipe. Getting harissa chilli paste right was the main challenge — it's not as straightforward as it looks. The boldly spiced and warming result was rewarding once I got it right. Tunisian cuisine is the spiciest of the Maghre…

Most people overlook how much the right drink changes Chorba. I ordered it with mint tea and the boldly spiced and warming elements of the dish sharpened considerably against the pairing. harissa chilli paste in particular became more prominent in a good way. Tunisian cuisine is the spiciest of the…