Ground Cinnamon

Lamb and Vermicelli Shorba

What is Lamb and Vermicelli Shorba? Well, it’s a very rich, filling and amazing tasting red soup. You can taste the mint and coriander, and your neighbours will also love the aroma coming from your kitchen. Almost everyone makes this during Ramadan in North Africa, it’s the first thing they start to eat to break the fast with – it is a great favourite of many Some countries (like Morocco) make it with fine cracked wheat instead of vermicelli and that soup is called Harira.

My children always called it ‘Red Soup’ when they were little, as they could not always remember the name ‘Shorba’. I make it about twice a month in the winter months. I was brought up with this soup. It’s origin is from North Africa in the capital of Algeria, Algiers. In other east of  Algeria they make it slightly different, but I think this way is the best.

Is it difficult to make? Well it’s not, but you need to practice at it like everything else. I like the way I make it, and I also like it a bit more spicy but most people do.

Let’s carry on and make some lovely shorba:

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