Tunisian
Hlalem
Hlalem is a comforting Tunisian soup of hand-rolled semolina pasta simmered in a tomato, chickpea, and greens broth. The tiny noodles thicken the soup as they cook, giving it a rustic, hearty texture.
Ingredients
- Fine semolina1 cup
- Warm water1/3 cup, plus more as needed
- Salt1 tsp, divided
- Olive oil2 tbsp
- Small onion, finely chopped1
- Garlic cloves, crushed2
- Tomato paste2 tbsp
- Harissa1 tsp
- Ground coriander and caraway spice mix, tabel1 tsp
- Sweet paprika1/2 tsp
- Dried chickpeas, soaked overnight and drained1/3 cup
- Celery stalk with leaves, chopped1
- Swiss chard or spinach, chopped2 packed cups
- Water4 cups
- Dried mint1/2 tsp
- Black pepper1/4 tsp
Method
- Put the semolina in a bowl with 1/2 tsp salt and gradually rub in the warm water until a firm, non-sticky dough forms.
- Knead the dough for 8 to 10 minutes, cover it, and let it rest for 20 minutes.
- Pinch off small pieces of dough and roll them between your palms into short, thick little worms about 1 to 2 cm long, dusting lightly with semolina so they do not stick.
- Spread the hlalem on a tray and let them dry slightly while you prepare the broth.
- Heat the olive oil in a pot over medium heat and cook the onion until soft and lightly golden.
- Add the garlic, tomato paste, harissa, tabel, and paprika, then stir for 2 minutes until the paste darkens and smells roasted.
- Add the soaked chickpeas, celery, water, black pepper, and remaining 1/2 tsp salt, then bring to a boil.
- Reduce the heat, cover, and simmer for 50 to 60 minutes, until the chickpeas are tender.
- Stir in the chopped chard or spinach and simmer for 5 minutes.
- Add the handmade hlalem a handful at a time, stirring gently so they do not clump.
- Simmer uncovered for 10 to 15 minutes, stirring often, until the pasta is tender and the soup has thickened.
- Crush the dried mint between your fingers, stir it into the soup, adjust the salt, and serve hot with a small drizzle of olive oil if desired.
Common questions
Can I substitute the fine semolina or make the hlalem without it sticking together?
Fine semolina works best for the dough and for dusting, because it gives the little worms a firm, grainy texture. If needed, use extra fine semolina or durum flour, but add water slowly and keep the dough quite stiff.
How long does each part take, and can I make the hlalem ahead of time?
The dough needs about 10 minutes to knead plus 20 minutes resting. Rolling the pieces takes the longest, often 20 to 30 minutes. You can make them a few hours ahead; spread them out and keep them lightly dusted.
What are the most common mistakes when making Hlalem?
The biggest mistakes are adding too much water, which makes the dough sticky, and undercooking the chickpeas. Also, don’t skip roasting the tomato paste and spices for a minute or two, or the broth will taste flat.
How should I store leftovers, and does the texture change?
Store leftover hlalem and broth together in the fridge for up to 3 days. The pasta will keep absorbing liquid, so add a splash of water when reheating. For longer storage, freeze the broth separately if possible.
What is the best way to serve Hlalem?
Serve it hot, with plenty of broth in each bowl and a drizzle of olive oil if you like. It’s often finished with extra harissa on the side, and bread or lemon works well for balancing the rich, spicy broth.