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Tikourine: recipe illustration
Soups

Tikourine

A rustic soup-porridge made with semolina and aromatic herbs such as dill, celery and thyme, spiced with garlic and chilli. A traditional dish of southern Algeria, it is served very hot, especially in winter.

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Ingredients

Ingredients

Bouillon

Spices & seasoning

Optional extras

On the side

Instructions

  1. Finely chop the dill, celery, thyme and pennyroyal mint.
  2. Crush the garlic bulb and chilli in a mortar with the salt.
  3. Fry the garlic and chilli in the olive oil for 2 minutes, without burning them.
  4. Add the chopped herbs, then pour in the water and add the diced potato.
  5. Simmer gently for 25 minutes.
  6. Stir in the tomato purée and sprinkle in the semolina, stirring constantly.
  7. Let it thicken for 5 minutes over a low heat, stirring from time to time.
  8. Adjust the seasoning and serve piping hot.

Variations and tips

Version without potato. Replace the potato with 50 g of fine vermicelli for a lighter texture.

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Original Ecomely recipe.