Tunisian chicken chorba is one of the most loved soups in Tunisia. It’s made all year round, and especially during Ramadan, when it opens the evening meal. The secret is frik, green wheat harvested young, roasted and cracked, which gives the soup a thick texture and a gently smoky taste.
I’ve had it several times at the Royal Djerba restaurant in Phalsbourg, including on 24 July 2026 in the middle of the summer heat, and again on 29 September 2026. Even when it’s hot outside, a fragrant bowl of chorba always hits the spot.
The recipe I’m sharing here is the traditional Tunisian version, not the restaurant’s. Tomato, harissa, caraway, coriander, a little dried mint and a squeeze of lemon at the table: it’s simple, generous and truly comforting.
The recipe
Classic recipeThe traditional recipe for the dish, not the one from the restaurant where I tasted it.
Ingredients
Soup
- 600 g bone-in chicken thighs
- 1 large onion
- 1 celery stick
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 1 tsp harissa
- 1 tsp sweet paprika
- 1 tsp ground caraway
- 1 tsp ground coriander seeds
- 1/2 tsp turmeric
- 100 g frik (cracked green wheat)
- 1.5 l water
- 1 tsp fine salt and black pepper
To serve
- 1 small bunch of flat-leaf parsley, chopped
- 1 tsp dried mint
- 1 lemon, cut into wedges
Method
- Peel and finely chop the onion. Dice the celery. Cut the chicken thighs in half at the joint.
- Heat the olive oil in a large pot over medium heat. Cook the onion and celery for 5 minutes, then add the chicken and brown it for 5 minutes, turning it over.
- Add the tomato paste, harissa, paprika, caraway, coriander and turmeric. Stir for 1 to 2 minutes to coat the chicken and toast the spices.
- Pour in 1.5 l water, season with salt and pepper. Bring to the boil, then cover and simmer gently for 30 minutes.
- Meanwhile, rinse the frik in a fine sieve. Lift the chicken out of the pot, let it cool slightly, then shred the meat, discarding the skin and bones.
- Pour the frik into the broth while stirring and cook over low heat for 20 to 25 minutes, stirring regularly so it doesn't stick. The soup should thicken.
- Return the shredded chicken to the pot, adjust the seasoning and add a little hot water if the chorba is too thick.
- Serve piping hot, sprinkled with parsley and crumbled dried mint, with lemon wedges to squeeze over at the table.
Tips and variations
- You'll find frik in Middle Eastern or North African shops. If not, use fine bulgur or small grain-shaped pasta.
- Add 150 g cooked chickpeas together with the frik for an even heartier chorba.
- Adjust the harissa to taste: 1 tsp for a mild soup, 1 tbsp for a properly spicy one.
- Chorba keeps for 3 days in the fridge. It thickens as it cools, so loosen it with a little water when reheating.
Recipe shared for guidance only, adapt it to your equipment: times and temperatures may vary. Check for allergens (gluten, milk, eggs, fish, shellfish, nuts, sesame…) and make sure ingredients are fresh. Raw or undercooked fish, meat and eggs are not recommended for pregnant women, young children, elderly or vulnerable people. Take care with hot oil, flambéing and alcohol. I am not a health or nutrition professional.