Chorba Langues d'Oiseaux, or "Birds' Tongues Soup," is a cherished Tunisian specialty, particularly popular during Ramadan. This deceptively named dish (the "tongues" refer to the thin, delicate pasta) offers a comforting and flavorful experience, a perfect blend of hearty vegetables and fragrant spices. Its rich broth, infused with the subtle sweetness of carrots and the warmth of harissa, is both deeply satisfying and surprisingly easy to prepare. This recipe avoids any potentially intimidating techniques, focusing instead on achieving a delicious and authentic taste.
The unique texture of the small pasta adds a delightful contrast to the soft vegetables and aromatic broth, creating a truly memorable culinary journey. From the initial preparation of the vegetables to the final simmering and seasoning, each step contributes to the overall harmony of flavors. To embark on this flavorful adventure and learn how to create this comforting and delicious soup, let's delve into the step-by-step instructions.
Tools Needed
- Pot
- Spoon
Ingredients
- Vegetable oil: 5 tablespoons
- Small onion: 1
- Double concentrated tomatoes: 1.5 tablespoons
- Tunisian spice blend (coriander, caraway, garlic powder etc.): 1 teaspoon
- Hot pepper (or sweet pepper): to taste
- Turmeric: 0.5 teaspoon
- Salt: 1 small coffee spoon + to taste
- Celery branches: null
- Chicken breast: null
- Garlic cloves: a few
- Pre-soaked and precooked chickpeas: null
- Water: approx. 2 liters + 1.5 glasses
- Small pasta (Langues d'oiseaux): 3 handfuls (about half a packet)
Step-by-Step Instructions
Step 1. Sauté Aromatics and Prepare the Broth
- Finely chop the onion.
- In a pot, heat the oil. Sauté the onion, double concentrated tomatoes, Tunisian spice blend, pepper, and turmeric.
- Add the celery, chicken breast, garlic, and chickpeas. Add about 1.5 glasses of water to prevent burning.
- Mix everything well and cook on medium heat until slightly browned.
- Add approximately 2 liters of hot water to the pot.
- Increase the heat and cook, adding more water as needed to maintain a light consistency. The sauce should not be too thick.
Step 2. Simmer and Add Chicken
- Add the celery, chicken breast, garlic, and chickpeas. Add about 1.5 glasses of water to prevent burning.
- Mix everything well and cook on medium heat until slightly browned.
- Add approximately 2 liters of hot water to the pot.
- Increase the heat and cook, adding more water as needed to maintain a light consistency. The sauce should not be too thick.
Step 3. Cook the Pasta
- About 10 minutes before the end of cooking, add the pasta. Cook according to package instructions (usually 9-11 minutes).
- If the sauce is too thick, add a little more hot water to prevent the pasta from absorbing all the sauce.
Step 4. Season and Finish
- Adjust the salt at the end. Ensure the pasta is al dente; it will continue to cook even after you remove it from the heat.
Read more: Best Red Lentil Soup Recipe: Easy Middle Eastern Vegan Dish
Tips
- Prepare this dish in advance, as it's good reheated.
- The amount of meat can be adjusted according to preference.
- Using pre-soaked and precooked chickpeas saves time.
Nutrition
- Calories: approximately 400-500
- Fat: 14-18g
- Carbs: 60-75g
- Protein: 20-25g
FAQs
1. Can I substitute the Langues d'Oiseaux pasta? I can't find it in my local store.
Yes, you can! Small pasta shapes like ditalini, small elbow macaroni, or even vermicelli work well as substitutes. Choose a pasta that cooks quickly and holds its shape.
2. How can I adjust the spiciness of the Chorba?
The amount of harissa paste controls the spice level. Start with a small amount and add more to taste. If you prefer a milder soup, you can omit it entirely or use a milder chili paste.
This Tunisian Chorba Langues d'Oiseaux recipe offers a delicious and accessible way to enjoy a traditional Ramadan dish. The comforting flavors and relatively simple preparation make it perfect for both experienced cooks and beginners alike. Enjoy this heartwarming soup, and share it with your loved ones for a truly special meal.