Algerian Chorba Vegetarian Recipes

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CHORBA HAMRA BEL FRIK (ALGERIAN LAMB, TOMATO, AND FREEKEH SOUP)



Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup) image

This traditional Algerian soup is prepared every day during the month of Ramadan by most families. It is usually accompanied by briks or boreks.

Provided by salima1962

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h25m

Yield 8

Number Of Ingredients 18

1 cup freekeh
water to cover
¾ pound lamb meat, cut into 1 1/2-inch cubes
1 onion, grated
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon ground cinnamon
salt to taste
3 tablespoons vegetable oil
1 bunch fresh cilantro, finely chopped, divided
1 bunch fresh mint, finely chopped, divided
1 stalk celery
½ (14 ounce) can chickpeas, drained
1 tablespoon tomato paste
1 zucchini, diced
1 carrot, diced
3 medium ripe tomatoes
1 potato, diced

Steps:

  • Place freekeh in a bowl and cover with cold water. Set aside.
  • Combine lamb, onion, pepper, paprika, cinnamon, and salt in a pot. Add oil, 1/2 of the cilantro, 1/2 of the mint, and celery and simmer over low heat for 15 minutes. Stir in chickpeas and cover with a little water. Bring to a gentle simmer. Add tomato paste, zucchini, and carrot and mix well.
  • Set a steamer over the pot and add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon so pulp drips into the soup. Discard leftover tomato peels. Add potato and enough water to cover. Simmer until potato is soft, about 10 minutes.
  • Drain freekeh and add to the soup. Simmer until soft, about 15 minutes. Remove celery stalk. Sprinkle soup with remaining cilantro and mint before serving.

Nutrition Facts : Calories 277 calories, Carbohydrate 33.5 g, Cholesterol 24.1 mg, Fat 11.1 g, Fiber 6.9 g, Protein 13 g, SaturatedFat 2.7 g, Sodium 148.3 mg, Sugar 3 g

SHORBA BAIDHA - ALGERIAN CHICKEN SOUP.



Shorba Baidha - Algerian Chicken Soup. image

Shorba Baidha, literally means white soup. It is a classic soup in Algeria & is extremely simple to make. The subtle flavours work well together to make a delcious, light soup. I have to say this is one of my all time favourite soups. It's great all year round but especially loved during Ramadan or to eat when you are feeling ill. It is the egg yolk that makes this soup white so don't leave it out! The chicken in Algeria is free range & has a rich taste, if you use non-free range chicken, you might need to throw in a stock cube...

Provided by Um Safia

Categories     Chicken Thigh & Leg

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 11

4 chicken drumsticks, skinless (or other bone-in cuts)
1 medium brown onion, finely diced
200 g canned chick-peas, rinsed & drained
2 1/2 liters water
2 inches cinnamon sticks
1/2 lemon, juice of
1 large egg yolk, beaten
1/4 cup fresh parsley, finely chopped
2 -3 teaspoons olive oil
1 1/2 tablespoons basmati rice
salt & pepper

Steps:

  • In a large pot gently fry the onion in the olive oil. Add the chicken & the cinnamon stick & fry for 8 minutes, turning the chicken around to seal.
  • Add the water & some salt & pepper to taste. Cover & simmer for 1 hour and 15 minutes on a medium heat.
  • Remove the chicken from the bones & place the chicken back in the pot.
  • Add the chickpeas to the pot & simmer for further 10 minutes covered.
  • Check the seasoning & adjust if required. Add the rice & cover & cook for 15 minutes.
  • Add more water & adjust seasoning or simmer uncovered if the soup is too concentrated or too watery.
  • Finally, mix the egg yolk with the lemon juice. Add a few tsp of the soup to the mix & whisk then add the egg mixture to the pot in a thin steam, stirring continuously. Cook for 1 minute then add the parsley & take off the heat.

ALGERIAN CHORBA (VEGETARIAN)



Algerian Chorba (Vegetarian) image

Algerian version of the Middle Eastern chorba or stew. Great way to get your veggies. From Spark recipes.

Provided by Sharon123

Categories     Vegetable

Time 55m

Yield 8 one cup servings

Number Of Ingredients 15

1 onion
2 garlic cloves
2 tablespoons cilantro
2 tablespoons olive oil
2 carrots, cut into large pieces
1 large potato, cut into large pieces
1 1/2 cups butternut squash, cut into large pieces
2 tablespoons tomato paste
1 cup garbanzo beans
2 tablespoons bulgher wheat
8 cups water
1 teaspoon salt
pepper, to taste
1 teaspoon paprika
1 pinch cayenne (optional)

Steps:

  • Sautee onions and garlic in olive oil until onion is translucent. Add cilantro and veggies and spices and stir it around, then add water and cover.
  • Let cook over medium heat until vegetables are tender, about 15 minutes.
  • Take vegetables out when tender and mash or puree, then return to the pot.
  • Add tomato paste, garbanzos, and bulgher wheat, cook another 10- 15 minutes. Add additional water if necessary (if soup looks too thick while cooking).

Nutrition Facts : Calories 138.6, Fat 4, SaturatedFat 0.6, Sodium 434.6, Carbohydrate 23.8, Fiber 4.1, Sugar 2.8, Protein 3.5

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