Algerian Chorba Hamra with Lamb and Vermicelli
Chorba hamra is an iconic soup in Algerian cuisine, often prepared during Ramadan. Its bright red color and spicy aromas transport you directly to the streets of Algiers. To make an authentic chorba, simply brown the meat with onions, add fresh tomatoes and a little paste, then simmer gently with chickpeas. Typical spices like ras el hanout, cinnamon, and a touch of dried mint give this dish its unique character. The vermicelli adds a comforting texture. Serve this soup piping hot, with a squeeze of lemon, and you'll delight in every spoonful.
Ingredients
- lamb (shoulder or neck)300 g
- onion1 large
- fresh tomatoes3 medium
- tomato paste1 tbsp
- soaked chickpeas100 g
- vermicelli80 g
- fresh cilantro1 bunch
- dried mint1 tsp
- ras el hanout1 tsp
- cinnamon1 stick
- olive oil2 tbsp
- salt and pepperto taste
Instructions
- 1
In a pot, heat olive oil and brown the lamb pieces with chopped onion until golden.
- 2
Add grated fresh tomatoes, tomato paste, ras el hanout, cinnamon, salt, and pepper. Mix and cook for 5 minutes.
- 3
Pour in 1.5 liters of water, add soaked chickpeas and tied cilantro. Bring to a boil, then reduce heat and simmer for 35 minutes.
- 4
Remove cilantro, add vermicelli and dried mint. Cook for 5 to 7 minutes until vermicelli is tender.
- 5
Adjust seasoning and serve hot with lemon wedges.
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