Algerian Shorba
(Algerian Chicken Soup) Recipe
Origin: Algeria Period: Traditional
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Ingredients
675g chicken meat, cubed
1 onion, grated
1/2 courgette (zucchini), grated
1/2 small potato, grated
1/2 celery rib (with leaves), halved
1 carrot, halved
60g dried chick-peas, soaked over night
2 tsp salt
1/2 tsp freshly-ground black pepper
1/2 tsp cinnamon
1 tbsp paprika
2 tbsp tomato paste
1 tbsp olive oil
1/2 cup orzo (or any fine pasta for soup)
1 tbsp chopped parsley
1 tsp finely-chopped mint leaves
lemon slices
Algerian Shorba
(Algerian Chicken Soup) Preparation:
Method:Place the meat, onion, courgette, potato, celery, carrot, tomato paste, chick-peas, cinnamon and paprika in a pot along with 120ml water. Season to taste, then bring to a boil. Cover and allow to simmer for 20 minutes. Then add 2l water, bring to a boil and allow to simmer for 45 minutes. Add the paste and cook for a further 10 minutes before adding the parsley and mint. Spoon into bowls and serve garnished with lemon slices.
Read: Recipe Articles and Reviews
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