Ftour Rapide Brick & Chorba Tunisienne, Délicieux et Facile
Ftour Rapide ✨Brick & Chorba Tunisienne, Délicieux et Facile !🌙 is a easy Tunisian recipe that serves 2. 620 calories per serving. Recipe by Cooking by Nissou on YouTube.
Prep: 40 min | Cook: 1 hr 8 min | Total: 2 hrs 3 min
Cost: $34.51 total, $17.26 per serving
Ingredients
- 2 tablespoons Olive Oil (extra virgin, for sautéing)
- 2 tablespoons Sunflower Oil (mixed with olive oil for higher smoke point)
- 1 medium Onion (peeled and finely chopped)
- 1 tablespoon Tomato Paste (concentrated)
- 150 grams Chicken Breast (cut into bite‑size pieces)
- 1 teaspoon Salt (fine sea salt)
- 1 teaspoon Black Pepper (freshly ground)
- 2 teaspoons Paprika (sweet paprika)
- 0.5 teaspoon Espelette Pepper (or a pinch of cayenne for heat)
- 100 grams Bird's Tongue Pasta (handful, also called 'langue d'oiseau')
- 1 large Tomato (peeled, seeded and diced)
- 1 teaspoon Turmeric (ground)
- 2 liters Water (hot, from kettle)
- 2 tablespoons Fresh Parsley (chopped finely)
- 3 medium Potatoes (peeled and cut into large chunks)
- 1 teaspoon Harissa Paste (Arissa) (spicy North African chili paste)
- 1 teaspoon Paprika (for brick) (sweet)
- 1 teaspoon Turmeric (for brick) (ground)
- 1 can Canned Tuna in Oil (≈80 g, drained)
- 1 can Canned Sardines (Kirry) (≈120 g, drained)
- 2 large Egg (one per brick, kept whole)
- 2 tablespoons Oil for Frying (neutral oil, e.g., sunflower)
- 4 pieces Brick Pastry Sheets (thin, rectangular sheets (store‑bought or homemade))
- 0.5 teaspoon Salt (for potatoes) (added to boiling water)
- 0.5 teaspoon Black Pepper (for potatoes) (freshly ground)
Instructions
Prepare All Ingredients
Peel and finely chop the onion, dice the chicken breast, peel and dice the tomato, rinse the bird's tongue pasta, chop parsley, and measure all spices and liquids.
Time: PT10M
Boil Potatoes for the Briques
Place the peeled potato chunks in a large pot of salted boiling water. Cook until fork‑tender, about 15 minutes.
Time: PT15M
Temperature: medium heat
Sauté Onion for the Chorba
In a saucepan, heat the olive‑sunflower oil blend over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
Time: PT5M
Temperature: medium heat
Add Tomato Paste
Stir in the tomato paste and cook for 2 minutes, allowing the paste to caramelize slightly in the oil.
Time: PT2M
Temperature: medium heat
Cook Chicken and Season
Add the diced chicken, 1 tsp salt, 1 tsp pepper, 2 tsp paprika, and 0.5 tsp Espelette pepper. Stir and cook until the chicken just changes color, about 3 minutes.
Time: PT3M
Temperature: medium heat
Add Pasta, Tomato and Turmeric
Add the bird's tongue pasta, diced tomato, and 1 tsp turmeric. Stir to combine and let the ingredients heat through for 2 minutes.
Time: PT2M
Temperature: medium heat
Simmer the Chorba
Pour in 2 L hot water, bring to a gentle boil, then cover and simmer for 30 minutes on low heat.
Time: PT30M
Temperature: low heat
Finish the Soup
Turn off the heat and stir in the chopped fresh parsley. Let the soup rest for 1 minute before serving.
Time: PT1M
Mash Boiled Potatoes
Drain the potatoes in a colander, return to the pot, and mash until smooth using a fork or potato masher.
Time: PT5M
Mix Brick Filling
To the mashed potatoes add 1 tsp harissa, 0.5 tsp salt, 0.5 tsp pepper, 1 tsp paprika, 1 tsp turmeric, drained tuna, drained sardines, and 2 tbsp chopped parsley. Mix until evenly combined.
Time: PT5M
Assemble the Briques
Lay a brick pastry sheet on a clean surface. Place a generous spoonful of the potato filling in the center, press a small well in the middle and gently drop a whole egg into it. Fold the sheet into a square, sealing the edges by pressing with a fork or your fingertips.
Time: PT10M
Fry the Briques
Heat 2 tbsp oil in a frying pan over medium‑high heat. Place each assembled brick seam‑side down, cook 3‑4 minutes until golden, flip and cook the other side another 3‑4 minutes. Adjust time if you prefer a fully set yolk.
Time: PT8M
Temperature: medium‑high heat
Plate and Serve
Ladle the hot chorba into bowls, garnish with extra parsley if desired, and serve the crispy bricks on the side. Enjoy immediately while the bricks are still golden and the soup is steaming.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 32 g
- Carbohydrates
- 68 g
- Fat
- 22 g
- Fiber
- 8 g
Dietary info: Contains gluten, Contains fish, Contains egg, Non‑vegetarian
Allergens: Egg, Fish (tuna, sardines), Gluten
Ingredient Substitutions
- Instead of Olive Oil: Sunflower Oil, Canola Oil
- Instead of Sunflower Oil: Olive Oil, Canola Oil
- Instead of Onion: Shallot
- Instead of Tomato Paste: Crushed Tomatoes
- Instead of Chicken Breast: Turkey Breast, Lamb
- Instead of Paprika: Smoked Paprika
- Instead of Espelette Pepper: Cayenne Pepper
- Instead of Bird's Tongue Pasta: Orzo, Small Ditalini
- Instead of Tomato: Canned Diced Tomatoes
- Instead of Fresh Parsley: Cilantro
- Instead of Potatoes: Sweet Potatoes
- Instead of Harissa Paste (Arissa): Sambal Oelek
- Instead of Canned Tuna in Oil: Canned Salmon
- Instead of Canned Sardines (Kirry): Canned Mackerel
- Instead of Egg: Egg White Only
- Instead of Oil for Frying: Olive Oil
- Instead of Brick Pastry Sheets: Phyllo Dough
Equipment Needed
- Saucepan
- Large Pot
- Frying Pan
- Mixing Bowl
- Wooden Spoon
- Colander
- Plate
- Spatula
- Chef’s Knife
- Cutting Board
Critical Steps — Do Not Skip
- Simmer the Chorba for 30 minutes to develop flavor
- Seal the brick edges tightly to prevent egg leakage
- Fry the bricks until golden brown for proper texture
- Add fresh parsley at the end of the soup for brightness
Chef Tips from the Video
- Use a high‑quality harissa for authentic heat and flavor
- If bird's tongue pasta is unavailable, small ditalini or orzo works well
- For extra crispness, brush the brick surface lightly with melted butter before frying
Troubleshooting
Soup is too thick
Add a little hot water, stir and let it simmer for another 2‑3 minutes.
Brick edges leak egg or filling
Press the sealed edges firmly with a fork and ensure the pastry sheet is not torn before adding the egg.
Egg yolk hardens completely
Reduce the second side cooking time or lower the pan heat; flip earlier for a runny center.
Fried bricks are soggy
Make sure the oil is hot enough before adding the brick and avoid crowding the pan.
Storage
Refrigerator: Chorba keeps 3‑4 days in an airtight container; bricks (unfried) can be stored 2 days, fried bricks are best eaten same day.
Freezer: Soup freezes well for up to 1 month; unassembled brick filling can be frozen for up to 1 month (freeze filling and pastry separately).
Room temperature: Do not store at room temperature beyond 2 hours due to chicken and egg.
Make-Ahead Tips
- The chorba broth can be prepared a day ahead and reheated gently; add fresh parsley just before serving
- Prepare the potato filling and keep it refrigerated; assemble the bricks just before frying for best texture
- Fry the bricks up to golden‑brown and let them cool, then reheat in a hot oven (180°C) for 5 minutes if needed
Frequently Asked Questions
What is the cultural significance and history of Tunisian Chorba with Bird's Tongue Pasta in Tunisian cuisine?
Chorba is a traditional Tunisian soup served during Ramadan, family gatherings, and as a comforting starter. The addition of bird's tongue pasta (langue d'oiseau) gives the soup a unique texture and reflects the Mediterranean influence on Tunisian cooking.
What are the traditional regional variations of Tunisian Chorba in different parts of Tunisia?
In coastal regions, chorba often includes seafood like shrimp or fish, while inland versions may use lamb or beef. Some families add chickpeas or lentils, and the spice blend can vary from mild paprika to hotter harissa.
How is the authentic traditional way Chorba with Bird's Tongue served in Tunisia?
Traditionally, the soup is ladled into shallow bowls, garnished with fresh parsley and a drizzle of olive oil, and eaten with crusty bread. It is usually served hot, straight from the pot, during communal meals.
What occasions or celebrations is Tunisian Chorba with Bird's Tongue traditionally associated with in Tunisian culture?
Chorba is a staple during Ramadan Iftar, wedding feasts, and family celebrations. Its quick preparation makes it popular for everyday meals as well as special gatherings.
What makes Tunisian Crispy Potato Briques special or unique in Tunisian cuisine?
Briques are thin, folded pastry parcels filled with a spiced potato‑fish mixture and a whole egg that stays runny when fried. The contrast of a crunchy exterior, creamy interior, and molten yolk is a hallmark of Tunisian street‑food comfort.
What are the authentic traditional ingredients for Tunisian Crispy Potato Briques versus acceptable substitutes?
Traditional briques use brick‑style pastry sheets, harissa, tuna, sardines (kirry), and fresh parsley. Substitutes include phyllo dough for the pastry, canned salmon for tuna, and chili paste instead of harissa, while preserving the spice profile.
What other Tunisian dishes pair well with Chorba and Crispy Potato Briques?
They pair beautifully with a fresh Tunisian salad (salade mechouia), grilled merguez sausages, or a side of brik with egg and capers. A glass of mint tea or a light red wine complements the meal.
What are the most common mistakes to avoid when making Tunisian Chorba with Bird's Tongue?
Common errors include over‑cooking the chicken, which makes it tough, and not allowing the tomato paste to fry briefly, resulting in a flat flavor. Also, avoid under‑seasoning; taste and adjust salt before simmering.
Why does this Chorba recipe use both olive oil and sunflower oil instead of just one oil?
Olive oil adds a fruity flavor while sunflower oil raises the smoke point, preventing the aromatics from burning during the sauté stage. The blend gives a balanced taste and stable cooking temperature.
Can I make the Tunisian Chorba ahead of time and how should I store it?
Yes, the soup can be prepared a day ahead. Cool it quickly, store in an airtight container in the refrigerator for up to 4 days, and reheat gently on the stove, adding a splash of water if it thickens.
What texture and appearance should I look for when frying the Tunisian Crispy Potato Briques?
The brick should have a deep golden‑brown crust, be firm to the touch, and the pastry edges should be sealed with no gaps. The interior should be creamy, and the egg yolk should remain slightly runny when cut open.
How do I know when the Tunisian Crispy Potato Briques are done cooking?
When both sides are uniformly golden and the pastry feels crisp, the brick is done. If you prefer a fully set yolk, cook an extra minute per side; otherwise, remove from the pan as soon as the crust is achieved.
What does the YouTube channel Cooking by Nissou specialize in?
The YouTube channel Cooking by Nissou specializes in quick, authentic North African home‑cooking tutorials, focusing on Tunisian street‑food classics and family‑style meals that can be prepared in under an hour.
What is the cooking philosophy and style of the YouTube channel Cooking by Nissou?
Cooking by Nissou emphasizes simplicity, speed, and authenticity, using readily available ingredients while preserving traditional flavors. The host often shares personal tips and cultural anecdotes to make each dish approachable for home cooks.
Last updated: August 25, 2026
