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
Shorba (or Chorba) is a traditional vermicelli soup imported by the Turks in Algeria. It is an essential soup during Ramadan.
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. |
