Tunisian Hsou From Tozeur Recipes

Steps:

• Chop the onion in a food processor until it is finely chopped.
• Chop the celery ribs and garlic in a food processor until they are finely chopped.
• In a thick-bottomed pot, saute the onion in the olive oil. Cook until onions are soft and sweet.
• Stir in tomato paste, harissa, paprika, caraway, and coriander. Season with salt and pepper and stir to mix.
• Add celery and garlic and stir to mix.
• Add 4 cups of water. Stir well. Bring to the boil and simmer 20 minutes.
• Add semolina and stir. Simmer another 10 minutes.
• Scoop out the flesh from the lemon. Chop coarsely and add to soup. Simmer another 5 minutes.

Steps:

• Cook potatoes in lightly salted water until done (ca 20 minutes). Cool slightly, but peel while still warm. Slice into 1 cm / 1/2 inch pieces.
• Mix wine, apple vinegar, olive oil and chopped green onions and heat in large skillet or wok at medium-low temperature. Add sliced potatoes and shake skillet, so that the liquid covers the potatoes or mix potatoes carefully to cover them. Season with salt and pepper. Turn the temperature up and cook until potatoes have absorbed most of the dressing.
• Slice the anchovies and mix with the chopped parsley and chives in a small boil. Add the reserved oil from the anchovies and stir. Mix carefully with the potatoes and remove them from the heat.
• Put on individual plates or in a bowl. Serve while still warm or at room temperature.