Ingredients
- 300g
Lamb or mutton meat
- 2
Carrots
- 3
Tomatoes
- 1
Turnip
- 3
Onions
- 100g
Chickpeas
- 2
Celery stalks
- 100g
Vermicelli (or bird tongue)
- 2 tablespoons
Tomato paste
- 1 tablespoon
Olive oil
- 1 teaspoon
Turmeric
- 1 teaspoon
Paprika
- 1 teaspoon
Ras el Hanout
- 2 sprigs of
Fresh coriander
Salt & pepper
Directions
Discover the authentic flavors of Shorba: North Africa’s essential soup
Shorba (or Chorba) is a traditional vermicelli soup imported by the Turks to Algeria. It is an essential soup during Ramadan.
Popular in several North African countries, including Morocco, Algeria and Tunisia, this soup is a real treat for lovers of North African cuisine. In this article, we present the Shorba in all its splendor, highlighting its different variants, its emblematic ingredients and tips on how to create an unforgettable Shorba recipe. Get your taste buds ready, because we’re going to take you on a journey through the unique flavors of Chorba!
Chorba: an emblematic soup
Chorba is a traditional North African soup that plays an important role in local cuisine. Its name varies from country to country, being called Chorba in Morocco and Algeria, and Shorba in Tunisia. Whatever the name, this soup is a true culinary symbol of the region.
Moroccan, Algerian and Tunisian Shorba
Shorba is prepared in different ways in different countries. In Morocco, it takes the form of “Shorba Frik”, a version based on cracked wheat, vegetables and chicken meat. In Algeria, “Algerian Shorba” is often made with vegetables, lamb or beef, and sometimes chicken. In Tunisia, “Tunisian Shorba” is generally made with vegetables and lamb.
Shorba Recipe: a delicacy at your fingertips
If you’d like to prepare a delicious homemade Shorba, here’s a simple and tasty recipe. For a traditional chicken Chorba, you’ll need chicken, fresh vegetables such as carrots, celery and onions, spices such as turmeric and ginger, and bird’s tongues, a small rice-grain-shaped pastry much prized in North African cuisine.
Chorba in the Cookeo: quick and easy
If you’re looking for a quicker option, Shorba can also be prepared with the help of a multi-cooker like the Cookeo. This method will save you time while preserving the authentic flavor of Chorba.
Meatless versions: Vegetarian Shorba
For lovers of vegetarian soups, or for those who simply wish to vary the pleasures, there are also meatless variants of Chorba. You can replace the meat with seasonal vegetables and legumes such as lentils or chickpeas.
The difference between Harira and Shorba: points of distinction
Comparison of the two traditional soups
Harira and Shorba are both traditional soups enjoyed in different regions of North Africa.
Harira is specifically Moroccan, while Chorba is more common in Algeria, Tunisia and Turkey.
Ingredients and spices specific to each soup
Harira focuses on vegetables, lentils, chickpeas, lamb and spices such as turmeric and cinnamon.
Chorba, on the other hand, often uses vegetables such as carrots, potatoes and tomatoes, with herbs and spices such as cumin and parsley.
Differences between Harira and Chorba
The preparation of Harira generally involves longer, slower cooking, whereas Shorba can be prepared quickly.
Harira has a thicker texture, while Chorba tends to be lighter and more liquid.
Regional differences also influence recipe and flavor variations between Harira and Chorba.
It’s up to you to make your own homemade Shorba!
Whether Moroccan, Algerian or Tunisian, the Shorba offers a multitude of flavors that will delight the taste buds of Oriental food lovers. Whether you prefer chicken Shorba, Shorba frik, lentil or vegetarian, there’s a Shorba to suit every taste.
Whether you choose to prepare your Chorba the traditional way or using practical appliances such as the Cookeo, you’re sure to enjoy yourself.
Chorba is often served with accompaniments such as fresh bread like Msemen, olives or lemon wedges, adding a touch of deliciousness to this traditional soup. So let yourself be seduced by the enchanting aromas of Shorba and discover this North African soup that warms hearts and stomachs.
Whether you’re passionate about Oriental cuisine or simply curious about discovering new flavors, Shorba is a must-have to add to your culinary repertoire. So grab your pots and let yourself be carried away by the magic of Chorba, the soup that embodies the soul and generosity of North African cuisine. Bon appétit!
Steps
1 Done | Soak your chickpeas the day beforeThe day before preparing your homemade Chorba. Soak your chickpeas in a large volume of water. Once they have soaked overnight, drain them and set aside. |
2 Done | Preparation of Shorba vegetablesPeel all the vegetables and chop them roughly. Peel and chop the onions, crush the tomatoes. |
3 Done | Meat preparationCut your lamb or mutton into small pieces. In a large saucepan, heat a little olive oil and fry the meat for 2 minutes on each side until nicely browned. |
4 Done | Add the vegetables and spicesAdd all the coarsely chopped vegetables, crushed tomatoes and chopped onions to the meat and sauté for 5 minutes over medium heat. Add all the spices and season with salt and pepper. |
5 Done | Add water and let simmerChop a little coriander and add to the Chorba. Keep a little for garnishing. Add 1.5 liters of water to the pot and simmer the Chorba on high heat for about 20 minutes. |
6 Done | After 20 minutes of cooking on high heat, add the tomato paste, the soaked chickpeas and the vermicelli. Cover your pan and continue cooking your Chorba for another ten minutes. |
7 Done | Your home-made Algerian Shorba is ready!And here is the work! You have made a delicious Algerian Chorba at home in less than an hour! Serve it hot with bread, adding a little coriander and adjusting the seasoning. |
