CHORBA SPICES

* RESEALABLE BAG *

COMPOSITION : CORIANDER, TURMERIC, SALT, GINGER, FENNEL, CUMIN, BASIL, CINNAMON, BLACK PEPPER, GARLIC AND NUTMEG.

HISTORY :

Chorba is an Algerian speciality. Much more substantial and tasty than a simple soup, it is traditionally prepared with lamb or chicken, potatoes, turnips, carrots and peas. This soup is also appreciated in Morocco, especially during Ramadan.

COOKING :

For a successful chorba, we invite you to buy the special chorba spice mix on sale here. In order to make the best use of this union of flavours that you will buy on the site, we suggest you follow an easy to make chorba recipe:

- Cut 250g of lamb meat into small pieces and brown it in a little oil.

- Put the 2 large onions, 3 tomatoes, parsley, coriander and celery leaves in a blender.

- Mix this with the meat and fry.

- Add a few small pieces of celery (stalks only) and the 2 diced carrots.

- Add the spices and stir. Sprinkle with water (about 1 to 1.5 litres) and boil for 20 minutes.

- Add 50 cL of meat stock, the tomato paste and another litre of water.

- When it boils, add the bowl of peas and cook for another 15 minutes.

- Halfway through the cooking time, add the clarified butter and a little chopped flat-leaf parsley.

- Finish with the bowl of angel hair while stirring without lowering the heat (angel hair cooks very quickly, it takes about 10 minutes).

If your chorba is quite liquid, add more angel hair and if on the contrary, you find it well filled, add a little water.

When you are ready to eat, add a few drops of lemon juice.

Bon appétit !!!!