Algerian Food – Chorba beïda
Chorba Beïda, a comforting Algerian soup, has a rich history steeped in the cultural heritage of North Africa. Originating from Algeria, Chorba Beïda is a traditional soup that reflects the diverse influences of Berber, Arab, and French culinary traditions. This hearty soup, often enjoyed during special occasions and religious events, embodies the warmth and hospitality of Algerian cuisine. The use of simple yet flavorful ingredients and the careful preparation make Chorba Beïda a staple in Algerian households, offering nourishment and comfort.
Ingredients
- 1 cup lamb or chicken cubed
- 1 large onion finely chopped
- 2 tablespoons vegetable oil
- 1 cup chickpeas soaked overnight
- 1 cup white rice
- 2 carrots peeled and diced
- 2 potatoes peeled and diced
- 1 zucchini diced
- 1/2 cup celery chopped
- 1/2 cup vermicelli
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Preparing the Base
- Sauté Onion and Meat:
- In a large pot, heat vegetable oil and sauté chopped onions until translucent.
- Add cubed lamb or chicken, browning them on all sides.
- Add Spices and Tomato Paste:
- Incorporate ground cumin, paprika, turmeric, salt, and pepper.
- Stir in tomato paste, allowing it to cook for a few minutes.
- Create the Broth:
- Pour enough water to cover the meat and bring the mixture to a boil.
- Reduce heat and let it simmer until the meat is tender.
- Cooking Steps
- Cook Chickpeas and Vegetables:
- Add soaked chickpeas to the pot and cook until they begin to soften.
- Introduce diced carrots, potatoes, zucchini, and celery. Allow them to cook until tender.
- Add Rice and Vermicelli:
- Stir in white rice and vermicelli, letting them cook until both are fully cooked.
- Adjust Seasoning:
- Taste the soup and adjust the seasoning as needed.
- Serve Hot:
- Ladle Chorba Beïda into bowls, garnish with fresh parsley, and serve hot with lemon wedges on the side.