Lamb and Vermicelli Shorba

Spicy Chicken Wings with peas
19/05/2017
Jalebi
14/06/2017

Lamb and Vermicelli Shorba

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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Lamb and Vermicelli Shorba
Votes: 3
Rating: 5
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Prep Time 20 minutes
Cook Time 1hr 20 minutes
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 1hr 20 minutes
Servings
people
Ingredients
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. On medium heat in a heavy based casserole dish, heat up the olive oil.
  2. Add the onions and the meat then sauté well for at lease 10 min, or until the meat is brown. (this is very important).
  3. Now add the tinned tomato, black pepper, cinnamon, paprika, harissa, chicken stock, then 2 cup of water. Then simmer for 35 mins.
  4. Add the chopped vegetable, the whole potato and the carrot. add the chic pea and simmer for about 30min more until all cooked.
  5. Now everything is cooked, you should see the oil floating on top this means you are now ready for the rest of the ingredients.
  6. You can now add the rest of the water, mint, salt, coriander then stir from time to time or it will stick to the bottom.
  7. Take out the whole potato and carrot, and pure with a fork or a chopper, then threw back in the soup.
  8. Finely add the vermicelli squeeze half lemon juice bring to boil add the tomato pure for 5min then turn off the heat.
  9. Leave to rest for about 15min. Then squeeze lemon juice, serve with nice home made bread.
Recipe Notes

It is very important, to toss the onion and the meat well, before you add tin tomato, or you wont get the flavour this soup has. also this soup like lemon juice.

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