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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.