Chorba (North Africa)
Chorba is a traditional soup widely enjoyed across North Africa, the Middle East, and the Balkans. Known for its hearty, spiced broth and comforting flavors, Chorba is a staple during Ramadan and other festive occasions.
The soup varies by region, but it typically includes tender meat, fresh vegetables, and aromatic herbs, often thickened with vermicelli or grains like bulgur. Chorba is not only nourishing but also deeply satisfying, making it the perfect dish to warm the soul and celebrate cultural traditions.
Ingredients
For the Base:
2 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 medium carrot, diced
1 celery stalk, diced
1 large tomato, grated (or 2 tbsp tomato paste)
1 tsp ground cumin
1 tsp paprika
½ tsp turmeric
½ tsp ground cinnamon
Salt and pepper, to taste
For the Broth:
200g lamb, beef, or chicken, diced
6 cups chicken or beef stock (or water)
1 cup chickpeas, cooked or canned (drained and rinsed)
1 medium potato, peeled and cubed
1 zucchini, diced
¼ cup vermicelli noodles (or 2 tbsp bulgur)
For Garnish:
Fresh cilantro or parsley, chopped
Lemon wedges, for serving
Crusty bread or flatbread
How to Make Chorba
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat.
Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables soften and become fragrant, about 5–7 minutes.
Step 2: Add the Spices
Stir in the cumin, paprika, turmeric, cinnamon, salt, and pepper.
Cook the spices for 1–2 minutes, allowing them to release their aroma.
Step 3: Add the Meat and Tomato
Add the diced lamb, beef, or chicken to the pot, stirring to coat with the spices.
Cook until the meat is lightly browned on all sides.
Stir in the grated tomato or tomato paste, cooking for an additional 3 minutes.
Step 4: Build the Broth
Pour in the chicken or beef stock (or water) and bring the mixture to a boil.
Reduce the heat to low and let the soup simmer gently for 30–40 minutes, allowing the meat to tenderize.
Step 5: Add the Vegetables and Grains
Add the chickpeas, potato, and zucchini to the pot. Continue simmering for another 15 minutes.
Stir in the vermicelli noodles (or bulgur) and cook for 5–7 minutes until tender.
Step 6: Adjust and Garnish
Taste the soup and adjust the seasoning as needed.
Ladle the hot Chorba into bowls and garnish with fresh cilantro or parsley.
Step 7: Serve
Serve the Chorba with lemon wedges and crusty bread or flatbread on the side for dipping.
Chef’s Notes
Meat Options: Lamb is traditional, but beef or chicken can be used for a lighter version.
Vegetarian Version: Skip the meat and add more chickpeas or lentils for a hearty vegetarian Chorba.
Spice Variations: Add a pinch of harissa paste or chili flakes for a spicier kick.
Storage: Chorba tastes even better the next day. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Cultural Variations: In Algerian Chorba, mint is often added for extra freshness. Experiment with herbs and spices based on your preference.
Nutrition Information (Per Serving)
Calories: 300
Protein: 18g
Carbohydrates: 35g
Fat: 8g
Fiber: 6g
Sodium: 800mg
Vitamin C: 25% of the Daily Value
(Note: Nutritional values are approximate and may vary based on ingredients and portion sizes.)
Chorba is more than just a soup—it’s a celebration of heritage, warmth, and flavor. Perfect as a starter or main course, this dish is sure to become a favorite for your family gatherings or quiet, comforting meals at home. Enjoy!