Ok, a little late, but here is my recipe for Algerian “Ramadhan” Chorba. Chorba (pronounced Shorba) is an Arabic word meaning soup but the recipes vary largely from country to country, region to region.
This recipe was taught to me by my mother-in-law (may Allah bless her) when she came to visit this summer. It is usually eaten at least once a week and almost every day during Ramadhan. It quickly became popular in our house with the kids asking for it on a regular basis. And because it’s so simple to prepare and cook, I don’t mind cooking it often. Plus it’s nice and healthy too.
As a mother of three daughters, masha’Allah, I am keen to teach them how to cook good food using fresh ingredients from scratch, and fortunately my daughters are also keen to learn. My eldest daughter is 6 years old and is already eager to get started in the kitchen, masha’Allah. I think this recipe is very easy for her to learn to prepare because most of it involves grating vegetables which is not hard to do at all.
So let’s get started:
First, add a couple of tablespoons of oil to a large pan.
350-500 gms Diced lamb.
Add the lamb in bite-size pieces to the pan.
Finely chop a large onion (it doesn’t have to be a red onion, but we like red onions).
Add the onion to the meat.
Grate into the pan 2 large courgettes.
On top of that grate one large potato.
Then grate in one small carrot.
Add in 1/4 tsp salt; 1/2 tsp black pepper and 1/2 tsp of ground cinnamon.
On top of that, add a handful of fresh coriander leaves.
Finally add in some pureed tomatoes or a small jar of Dolmio (or similar to that).
Mix up the ingredients and heat gently for 10-12 minutes.
Cover the mixture with water until the pan is at least half full. The ingredients should be floating freely. Cook on a gentle, bubbling heat for 45 mins.
Add in a generous handful of vermicelli and some chickpeas (tinned chickpeas) NOTE: If you are using dried chickpeas add them in at the beginning).
Allow to cook gently for a further 10 mins.
Serve accompanied with borek.