Cherbah Arabic Recipes

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ALGERIAN CHICKEN & CHICKPEA SOUP ( CHORBA / SHORBA)



Algerian Chicken & Chickpea Soup ( Chorba / Shorba) image

I love this soup! During Ramadan we have it at least twice a week as everyone likes it - even my little children! I think key to this being so delicious is the preserved lemon....it really adds so much to it. I also cook this in the pressure cooker: seal chicken add all ingredients except coriander / cilantro & lemon juice. Cook on medium/high for 45 minutes. Add remaining ingredients & simmer with lid off for 1 min. Re-season & serve. This soup freezes really well, bag into portions & freeze. De-frost, re-heat, add a little more cilantro, lemon juice & ras el hanout & it's as good as before!

Provided by Um Safia

Categories     < 4 Hours

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 16

1 -2 tablespoon olive oil
3 -4 chicken drumsticks
1 large onion, finely chopped
2 -3 garlic cloves, minced
4 teaspoons ras el hanout spice mix
1/2 teaspoon ginger
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
3/4 teaspoon sweet paprika
1 liter chicken stock
1 liter water
500 g canned chick-peas
400 g chopped canned tomatoes
1/4 preserved lemon, very finely chopped
1/4 cup fresh cilantro, chopped
1/2 lemon, juice of

Steps:

  • Place oil in a large pan, add the chicken & fry to seal all over. Add the spices & fry for a minute more.
  • Add all the other ingredients except the coriander / cilantro, chickpeas & the lemon juice. Bring to the boil then reduce heat, cover & simmer 1 hour.
  • Add the chickpeas to the pan. Take the chicken from the pan & remove all the meat from the bones, shred & put back into the pan. Simmer for a further 20 minutes.
  • If the soup is the consistency you like, you can add the coriander / cilantro & lemon juice now. Simmer for 1 minute, re-season if desired & then serve.
  • If you feel the soup needs to be a little thicker, you can either reduce it down by cooking further or thicken with plain flour.

CHERBAH (ARABIC)



Cherbah (Arabic) image

Make and share this Cherbah (Arabic) recipe from Food.com.

Provided by eillena

Categories     Low Protein

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/4 cup olive oil
3 onions, sliced
6 tomatoes, peeled and coarsely chopped
3 garlic cloves, chopped
1 (6 ounce) jar pimientos, chopped
1/2 cup mint, finely chopped
6 cups chicken stock
4 tablespoons lemon juice
1 egg yolk, beaten
6 slices bread
salt and pepper

Steps:

  • Heat olive oil in a soup pot. Add onions, tomatoes, and garlic. Saute for 3 minutes.
  • Add the pimientos, mint, stock, and lemon juice. Bring to a boil. Cover the soup and lower the heat to low-medium and simmer for 30 minutes.
  • Add the salt and pepper. Blend the beaten egg with 4 tablespoons of the soup. Add this egg mixture to the soup and mix it well.
  • Serve the soup hot over 1 slice of bread.

Nutrition Facts : Calories 450.9, Fat 20.7, SaturatedFat 3.8, Cholesterol 58, Sodium 793.9, Carbohydrate 52.6, Fiber 6, Sugar 17.3, Protein 16

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