Chorba Soup With Lamb Recipes

CHORBA FRIK

Steps:

• In a pressure cooker, brown the meat in olive oil.
• Add the garlic, scallions, tomatoes, and celery to meat. Add half the cilantro leaves and tomato paste. Add the chickpeas, stir and sauté over low heat covered for about 5 minutes, stirring occasionally.
• Add the spices, salt, bay leaf, mint and hot water. Increase heat to bring to a boil, then reduce heat to medium.
• Lock the pressure cooker and cook on medium heat for 1 hour.
• Open the pressure cooker and check the amount of liquid. Add a little boiling water if necessary.
• Add frik into the pan and cook for 10 to 15 minutes over low to medium heat, stirring regularly to prevent it from sticking to the bottom of the pot.
• Turn off the heat and add remaining cilantro.

CHORBA SOUP WITH LAMB

Steps:

• Heat oil in a large heavy saucepan. Season lamb with salt and pepper, and add to pan. Saute over medium-high heat, stirring, until it has browned.
• Mix 1/2 cup of the tomato puree with 1/2 cup water, and add it to the pan along with 3 tablespoons of the harissa. Cook for a couple of minutes; add the onion, celery, parsley and the remaining tomato puree. Stir in 3 cups water. Bring to a simmer, and cook over low heat, covered, until the lamb is very tender, about 20 minutes.
• Add another 3 cups water, and bring to a boil. Slowly add the barley, millet or orzo in a thin stream, stirring. Cook about 10 minutes. Taste for seasoning, adding more salt and harissa if desired. Serve with lemon wedges.

MOROCCAN VEGETABLE SOUP (CHORBA)

Steps:

• Heat oil in a dutch oven over medium-high heat.
• Add onion and turmeric; stir to coat.
• Add meat and cook. stirring occasionally, until the onion is tender, 4 to 5 minutes.
• Add broth (or water), tomatoes and their juice, turnips, carrots, celery and saffron.
• Tie parsley and cilantro sprigs together with kitchen string and add to the pot.
• Bring the soup to a boil.
• Cover and reduce to a simmer.
• Cook until the meat is tender, 45 to 50 minutes.
• Stir in zucchini and cook, covered, until soft, 8 to 10 minutes.
• Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta.
• Discard the parsley and cilantro sprigs. Season with salt (start with 1 teaspoon if you're using beef broth; add more if you're using water) and pepper.
• Serve sprinkled with parsley and/or cilantro leaves, if desired.