Home cooking attempt — Chorba from scratch

I spent an afternoon making Chorba from scratch following a traditional recipe. Getting harissa chilli paste right was the main challenge — it's not as straightforward as it looks. The boldly spiced and warming result was rewarding once I got it right.

Tunisian cuisine is the spiciest of the Maghreb cuisines thanks to the importance of harissa. I served it with fresh lemon juice as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Chorba yourself gives you a new appreciation for what goes into it at a restaurant.