Chorba Hamra (Algeria)

[Pure_Algerian]

Ingredients

1 Tablespoon Olive Oil
1/2 Pound Lamb (Optional) -- cubeed
1 Large Onion -- chopped
2 Teaspoons Ground Coriander
1/2 Teaspoon Cayenne
1 Pinch Black Pepper
1 Pinch Cinnamon
1 Teaspoon Salt
1 Pound Tomatoes -- mashed
1 Large Potato -- sliced
1 Large Carrot -- sliced
1 Medium Zucchini -- sliced
1 Stalk Celery -- chopped
1 Can Chick Peas
1/4 Pound Vermicelli
6 Cups Vegetable Broth
1 Medium Lemon -- thinly sliced

Directions

Saute in oil lamb, onion, corainder, cayenne, balck paepper, cinnamon and salt. When meat is well browned, add 6 cups broth. GBring to boil. Add all vegetables. cover, recuce heat, simmer covered until vegetables are the desired consistency. Return to boil, add pasta until done, serve in bowls with slice of lemon on top of each.
Serves 4

[HOUDA-K]

Asslam Alaikoum Khoya,

What's the difference, between red and white Chourba ~ apart from the colour that is

Choukrane ~ Wa Salam

[Pure_Algerian]

Sallam Sis

not just because the colour is different but also the taste

[HOUDA-K]

Salam khoya,

Do you have the recipe for chourba beadda ?

What's the difference in taste ? Is one sweeter ?

~ choukrane

[amina_imen]

Chorba generally introduces the meals taken during the feasts of Ramadan in Algeria.

In West Algeria, however, harira is the first course.


Yes, the diffrence between chorba hamra and chorba beida is about colour and taste as each chorba is made differently.


Chorba comes in different sorts depending on the region of the country,
containing more or less red pepper depending on the cook's mood .

Coriander, chick peas and meat constitute the base.


La chorba Beyda (white) is a soop made with chicken and vermicelli.

Chorba Beida, also named "the white chorba", is a soup typical from Algiers. Based on chicken thin sliced and scented with coriandre it generally introduces the meals taken during the feasts of Ramadan.






La chorba Hamra (red, hence with tomatoes) is made with vegetables and lamb.

Coriander is called: qasbour in the West of the country, h'chich m'katfa in the Centre and debcha in the East.










The tradition is to always serve it with matlou3 or khobz tajeen.









Getting hungry now

[amina_imen]

Originally posted by coolsimo


[/B]

HARRAM ALLEK AKHTY AMINA MAZAAL WEKET AL MOGHREB MAJACH
can you fix some more delicious soups for us..
just after maghreb [/B][/QUOTE]


Khouya coolsimo, I'm feeling the same way you know

...but I can smell it cooking

[amina_imen]

Originally posted by coolsimo


[/B]

IM IN CASA BLANCA I CAN NOT SMEEL NOTHING [/B][/QUOTE]


I'm surprised to hear that...I can smell it in the streets of Algeria when I'm there!

Can you smell harira then? if you are in Casablanca?