Chorba

I first ate Chorba on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the bright with preserved lemon quality I remembered. olive oil was handled correctly — something most restaurants here get slightly wrong. Tunisian cuisine is t…

I was looking forward to Chorba here based on the reputation. The reality was disappointing. The bright with preserved lemon character that makes this dish special was muted — either from shortcuts with olive oil or from scaling up production at the expense of quality. Tunisia is the world's third …

I underestimated Chorba. The fiery and aromatic description didn't prepare me for the reality. preserved lemon brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. Tunisia is the world's third largest olive oil produ…

The best Chorba I've ever had came from a street stall, not a restaurant. The bright with preserved lemon intensity was completely different — more direct and uncompromised. harissa chilli paste was used without hesitation, the way it should be. Tunisia is the world's third largest olive oil produc…