Chorba

Chorba rarely gets the international recognition it deserves. The deeply savoury complexity is genuine, not simple, and the technique involved in using olive oil correctly takes real skill. Tunisian cuisine is the spiciest of the Maghreb cuisines thanks to the importance of harissa. I encountered i…

Having eaten Chorba at several restaurants over the past year, I can say this version is the best. The bright with preserved lemon quality is more pronounced here than anywhere else I've tried. dried rose petals is handled with real knowledge — you can taste the difference. This is proper a seaside…

The best Chorba I've ever had came from a street stall, not a restaurant. The bright with preserved lemon intensity was completely different — more direct and uncompromised. harissa chilli paste was used without hesitation, the way it should be. Tunisia is the world's third largest olive oil produc…

I underestimated Chorba. The fiery and aromatic description didn't prepare me for the reality. preserved lemon brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. Tunisia is the world's third largest olive oil produ…