A great pasta dish for any occasion:
Boil soup chicken in about 4-5 L of cold water and simmer for another 1, 5 to 2 hours on low heat. If you want the soup to be a little stronger, add an additional 250 grams of chicken or goose giblets.
Strain the soup and skim off the fat. In a saucepan, cover the bottom with olive oil and lightly fry the paradeis pulp. Add the soup, as well as the coarsely chopped carrots, larger pieces of celery and the finely chopped leeks. Gently simmer this for another hour.
Season the soup with harisha (about 1 tsp.) and freshly ground pepper.
Add the cooked kritharaki and the chopped (not minced) chicken, sprinkle a little parsley on top.
In Tunisia, pita bread is served as a side dish, but baguette will do just as well.
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