Octopus chorba is a speciality of the Tunisian coast, from Sfax to Djerba, where octopus has been fished for generations. It’s a thick, fragrant soup made with tomato, harissa and spices, in which the octopus simmers slowly until meltingly tender, with tiny pasta known as bird’s tongues (orzo).
For me it was a real food discovery on 20 March 2026 at the Royal Djerba restaurant in Phalsbourg. I knew chorba with chicken or lamb, but not this seafood version. I liked it so much that I went back for another bowl on 2 June 2026.
The recipe I’m sharing here is the traditional Tunisian version, not the restaurant’s. It takes a little patience while the octopus cooks, but it’s worth it: a briny broth, spiced just right, and tender octopus.
The recipe
Classic recipeThe traditional recipe for the dish, not the one from the restaurant where I tasted it.
Ingredients
Soup
- 800 g cleaned octopus (fresh or thawed)
- 1 large onion
- 3 garlic cloves
- 1 celery stick
- 4 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
- 1.5 l water
- 100 g orzo (bird's tongue pasta)
- 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
- Rinse the octopus under cold water and cut it into 2 to 3 cm pieces. Peel and finely chop the onion and garlic. Dice the celery.
- Heat the olive oil in a large pot over medium heat. Cook the onion and celery for 5 minutes, then add the garlic and cook for 1 more minute.
- Add the octopus pieces and cook over high heat for 5 minutes: they'll release their water and turn pinkish.
- Stir in the tomato paste, harissa, paprika, caraway, coriander and turmeric. Stir for 2 minutes to coat the octopus well.
- Pour in 1.5 l water, add pepper and only a little salt (octopus is already slightly salty). Bring to the boil, cover and simmer gently for 50 to 60 minutes, until the octopus is tender when pierced with a knife.
- Add the orzo to the soup and cook uncovered for 10 minutes, stirring often so it doesn't stick. Add a little hot water if the chorba gets too thick.
- Taste and adjust the seasoning. Serve piping hot, sprinkled with parsley and dried mint, with lemon wedges.
Tips and variations
- Frozen and thawed octopus is often more tender than fresh, so it's a good option.
- You can replace the orzo with 100 g frik (cracked green wheat), cooked for 20 to 25 minutes.
- The octopus can be cooked in a pressure cooker: allow 20 minutes once it reaches pressure before adding the pasta.
- Chorba keeps for 2 days in the fridge. 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.