Cuisine: Algerian Jewish
Author: Clifford A. Wright
Prep time: 24 hours
Cook time: 30 mins
Total time: 24 hours 30 mins
  • For the starter
  • ¼ teaspoon active dry yeast
  • 1cup plus 4 teaspoons water, at room temperature
  • 2 cups unbleached all-purpose flour
  • 1½ teaspoons ground coriander seed
  • ¼ cup extra-virgin olive oil
  • For the soup
  • 1½ teaspoon caraway seeds
  • 6 large garlic cloves
  • 1 tablespoon tomato paste
  • 1 tablespoon harīsa
  • 1½ teaspoons cayenne pepper
  • ½ cup extra-virgin olive oil
  • ¼ cup dried mint
  1. In the bowl of an electric mixer, place the yeast and pour in ¼ cup warm water and let stand until creamy, about 10 minutes. Stir in the remaining water ¾ cup plus 4 teaspoons water and then the flour, 1 cup at a time.
  2. Attach the paddle to the mixer and run at the lowest speed for 2 minutes. (In a food processor, run until a sticky dough is formed in a few seconds).
  3. Transfer the starter dough to a lightly oiled bowl, cover with plastic wrap and let rise for 24 hours. The starter will triple in volume and still be wet and sticky when ready. Cover and refrigerate until ready to use. You will need 200 grams, about 7 ounces or ¾ cup, of starter for this recipe. The remainder you can save for bread baking.
  4. In a bowl, knead together 3 ounces (about ¼ cup) of the starter with the ground coriander.
  5. In a skillet, heat ¼ cup olive oil over medium heat, then drop hazelnut-sized spoonfuls of starter into the oil and cook until light golden, about 2 minutes. Remove with a skimmer and set aside.
  6. In a mortar, pound the caraway and garlic together with a pestle until crushed. Add the tomato paste, harīsa, cayenne pepper, and 1 teaspoon salt and continue pounding and crushing until mushy.
  7. In a pot, heat ¾ cup olive oil over medium-high heat, then add the garlic-tomato mixture and stir and cook for 1 minute. Add 1 cup warm water and let it come to a boil, then reduce the heat to low, cover, and cook 5 minutes.
  8. Meanwhile, dissolve the remaining 4 ounces (about 6 to 8 tablespoons) starter in the same amount of water (about ½ cup) until homogeneous and smooth. Add to the soup pot. Add 6 cups warm water and the remaining 2 teaspoons salt. Mix well and cook 20 minutes.
  9. Place the dried mint in a spice grinder, food processor, or mortar and blend until very fine, almost a powder. Add to the soup, correct the seasoning, and serve.
Recipe by Cook-Coquus at https://cook-coquus.com/2018/hasu-a-spicy-soup-of-the-algerian-jews/