Tunisian Halalem Stew Traditionally Breaks Tisha B'Av Fast with Comforting Recipe

Halalem is a traditional Tunisian dish made from small homemade pasta or couscous-like grains, typically served to break the fast on Tisha B'Av evening. The dish is known for being nourishing, comforting, and easy to digest after a day of fasting, combining carbohydrates with flavorful legumes. Traditionally, family women prepare the dough early on Tisha B'Av morning, rolling it into tiny grains and drying them in the sun throughout the day to be ready for cooking at night. The dish resembles the Tripolitanian "Duwida" and is made from a simple dough of semolina, flour, water, salt, and a bit of oil.

Alexia Part shared a detailed recipe for Halalem stew, which includes olive oil, garlic, onion, celery, paprika, tomato paste, canned tomatoes, spices, parsley, cooked chickpeas, lentils, and Halalem pasta or a substitute like small noodles. The preparation involves sautéing the vegetables and spices, simmering with water and parsley for 45 minutes, adding legumes for another 20 minutes, then cooking the pasta until tender. Parsley is removed before serving, and water can be added if the stew is too thick.

For best results, the pasta should be cooked just before serving if the stew is prepared in advance to prevent it from becoming doughy. A recommended spicy addition is a generous spoonful of Tunisian harissa just before serving. The article invites readers to share their cooking results and photos, with a chance to win a dinner for two at the Berlin Burger restaurant in Jerusalem, courtesy of Channel 7's food section.