Tahvoult- Kabyle semolina omelet with veg and chicken soup


Ingredients for Semolina omelet

  • 5 eggs
  • 1 tablespoon garlic, diced
  • 1 tabelspoon onion, daced
  • 2 table spoons of dried mint  leaves( secret ingredient)
  • pepper, cumin and salt to taste
  • 6 to 7 tablespoons of medium coarse semolina
  • 1 teaspoon baking powder


  • In a large bowel, mix in the whole ingredients 
  • Heat oil in a small nonstick pan over low heat. Pour in the egg mixture and cook for 10 minutes . PLEASE COVER THE PAN
  • cook the mixture  until almost set (it will be slightly runny on top). Invert onto a large plate. Slide into the pan browned side up. Cook until golden on bottom and cooked through, about 4 minutes more. Cut into wedges. ( see picture below)

Ingredients for the Sauce

  • chicken breasts
  • 1 cup onion, chopped
  • 2 Tbsp garlic,
  • minced one fresh tomato , chopped
  • 1 cup carrots,cut into small pieces
  • 1 tablespoon lentils
  •  herbs
  • 1teaspoon red pepper, black pepper, cumin or any spices of your choice
  • 2 tablespoons extra virgin olive oil Chicken broth or simply use warm water as I personally did.  
  • salt to taste

Final Preparation

Sauté chicken breasts with a little olive oil in a large soup pot over medium-high heat until browned. Add onion, garlic , tomato, lentils and carrots to the pot and sauté for 5-6 minutes or until the onions start to soften. Add th the chicken broth or water . Then , add salt, black pepper, red pepper , cumin and your herbs. Let it cook for 20 minutes till the chicken and carrots start to soften. Stir in the the semolina omelet and simmer until it is cooked, about 7-8 minutes – taste a noodle to check for doneness.

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