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Algerian Vermicelli Soup – Chorba Vermicelle

Algerian vermicelli soup called Chorba vermicelle, is very much present on the Algerian Ramadan table. It can be prepared obviously anytime of the year. You can prepare it with beef, lamb or chicken.

Chorba vermicelle is served with any type of bread, preferably homemade. Algerians also serve it with Bourek, the Algerian spring rolls.
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Algerian Vermicelli Soup – Chorba Vermicelle

Course Soup
Cuisine Algerian
Keyword Soup, chorba
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Author LDSโ€™s Mom

Ingredients

  • 1 lb beef in bone
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 large (or 3 Roma tomatoes), grated
  • 1 cup chickpeas, soaked overnight and rinsed
  • 1 medium zucchini
  • 1 large carrots
  • 2 celery stalks
  • 1 tbsp olive oil
  • 1/2 tsp Ras al hanout
  • 1/4 tsp coriander powder
  • 1/2 tsp ginger
  • 1/2 tsp black pepper
  • 1 tsp salt or to taste
  • 1 cinnamon stick
  • 4 tbsp chopped cilantro
  • 2 tbsp chopped mint
  • 1 tbsp paprika
  • 1 tbsp tomato paste
  • 3/4 cup vermicelli

Instructions

  1. In a saucepan over medium heat, put olive oil.

  2. Add onion, garlic, beef, cinnamon stick, 1 tablespoon mint and 2 tablespoons of cilantro.

  3. Season with salt, pepper, ginger, Ras al hanout and coriander.

  4. Add paprika and tomato paste then let cook for 5 minutes.

  5. Add the grated tomato, chickpeas, zucchini, carrot, celery and let cook for about 10 minutes.

  6. Pour boiled water over the meat and vegetables until it covers them.

  7. Let cook covered for about 45 minutes or until the meat and chickpeas are cooked.

  8. After about 1/2 hour of cooking, take out the zucchini and put it aside.

  9. Once the carrots and celery are cooked, take them out and discard the celery.

  10. Place the cooked zucchini and carrot in a food processor and purรฉe them.

  11. Pour the vegetable purรฉe in the soup.

  12. Mix everything and adjust the seasoning. Add salt if needed.

  13. Once the meat and chickpeas are cooked, add the vermicelli.

  14. Mix it then let it cook for about 2 minutes.

  15. Add the remaining chopped cilantro and mint then turn off the heat.

  16. Serve with any type of bread.

Recipe Notes

  • You can add chili pepper, jalapeรฑo pepper, or any other hot peppers to add some heat to the soup.
  • You can add green peas instead of chickpeas.
  • You can add a small potato to the soup if you like.
  • You can add minced garlic( 1 or 2 cloves) at the end of cooking.
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Couscous with Pomegranate

Couscous with Pomegranate (Arabic ู…ุณููˆู ุจุงู„ุฑู…ุงู†) is one easy dish to make especially if you already have a cooked couscous.

Some Algerian families, prepare this dish on Fridays as Fridays are great days for family gatherings over a good couscous (any recipe). it is great to serve during the holy month of Ramadan for Suhur or the meal before dawn. Obviously, it is prepared for other occasions as well. This dish is served with buttermilk.

If you serve the couscous warm, then you can just serve it with a bowl of pomegranate seeds aside (no need to mix them in advance). You eat a spoon of couscous followed with a spoon of pomegranate seeds, then take a sip of buttermilk.

If you serve the couscous cold(or less warm), mix the pomegranate seeds with couscous and serve it that way ( as shown in the picture above) with buttermilk.

To make Couscous with Pomegranate, you need to prepare the couscous first, please check recipe here: https://www.myexcellentdegustations.com/how-to-prepare-a-fluffy-couscous/

If you have prepared the couscous the day before, you need to warm it up by steaming it for about 10 minutes. That will make it soft.

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Couscous with Pomegranate

Course Main Course
Keyword Couscous with pomegrenate
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author LDSโ€˜s Mom

Ingredients

  • 2 cups cooked couscous
  • 1 large pomegranate or 2 mediums
  • 1 tbsp granulated sugar (or more if you like)
  • 2 tbsp butter (or more if you like)

Instructions

  1. Remove the seeds from the pomegranate and set aside.

  2. To prepare the couscous, please check the link above.

  3. Once the couscous is steamed for the second time, dump it in a large dish.

  4. Fluff the couscous with a wooden spoon and immediately add butter and let it melt then add the granulated sugar. Since I cooked my couscous ahead of time (a day before), I only need to warm it up by steaming it for few minutes then add butter and sugar.

  5. Mix everything well, then let the couscous cool for a little bit.

  6. Add pomegranate seeds (as much or as less as you want).

  7. Mix well.

  8. Put in a serving dish and garnish with more pomegranate seeds.

  9. Serve with buttermilk.

Recipe Notes

  • You can make the couscous fragrant with orange blossom water or rose water. Before steaming the couscous for the second time, you can sprinkle it with about 1/4 cup orange blossom water or rose water, then sprinkle it with ย water. Let absorb, fluff it then steaming for the second time.
  • I only steam my couscous twice ( longer time) and itโ€™s fully cooked. Since I used a couscous that I cooked ahead of time, ย I steamed it for few minutes to warm it up.
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