Chorba Soup With Lamb Recipes

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CHORBA HAMRA BEL FRIK (ALGERIAN LAMB, TOMATO, AND FREEKEH SOUP)



Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup) image

This traditional Algerian soup is prepared every day during the month of Ramadan by most families. It is usually accompanied by briks or boreks.

Provided by salima1962

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h25m

Yield 8

Number Of Ingredients 18

1 cup freekeh
water to cover
¾ pound lamb meat, cut into 1 1/2-inch cubes
1 onion, grated
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon ground cinnamon
salt to taste
3 tablespoons vegetable oil
1 bunch fresh cilantro, finely chopped, divided
1 bunch fresh mint, finely chopped, divided
1 stalk celery
½ (14 ounce) can chickpeas, drained
1 tablespoon tomato paste
1 zucchini, diced
1 carrot, diced
3 medium ripe tomatoes
1 potato, diced

Steps:

  • Place freekeh in a bowl and cover with cold water. Set aside.
  • Combine lamb, onion, pepper, paprika, cinnamon, and salt in a pot. Add oil, 1/2 of the cilantro, 1/2 of the mint, and celery and simmer over low heat for 15 minutes. Stir in chickpeas and cover with a little water. Bring to a gentle simmer. Add tomato paste, zucchini, and carrot and mix well.
  • Set a steamer over the pot and add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon so pulp drips into the soup. Discard leftover tomato peels. Add potato and enough water to cover. Simmer until potato is soft, about 10 minutes.
  • Drain freekeh and add to the soup. Simmer until soft, about 15 minutes. Remove celery stalk. Sprinkle soup with remaining cilantro and mint before serving.

Nutrition Facts : Calories 277 calories, Carbohydrate 33.5 g, Cholesterol 24.1 mg, Fat 11.1 g, Fiber 6.9 g, Protein 13 g, SaturatedFat 2.7 g, Sodium 148.3 mg, Sugar 3 g

CHORBA SOUP WITH LAMB



Chorba Soup With Lamb image

Provided by Florence Fabricant

Categories     project, soups and stews, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 10

3 tablespoons extra virgin olive oil
1 pound boneless lamb shoulder, well-trimmed of fat and diced fine
Salt and freshly ground black pepper
2 1/2 cups canned tomato puree
3 to 4 tablespoons harissa (chili paste, sold in fancy food or Middle Eastern shops)
1/4 cup finely chopped onion
1/4 cup finely chopped celery
2 tablespoons chopped flat-leaf parsley
3/4 cup fine pearl barley, millet or orzo
1 lemon, in 6 wedges

Steps:

  • Heat oil in a large heavy saucepan. Season lamb with salt and pepper, and add to pan. Saute over medium-high heat, stirring, until it has browned.
  • Mix 1/2 cup of the tomato puree with 1/2 cup water, and add it to the pan along with 3 tablespoons of the harissa. Cook for a couple of minutes; add the onion, celery, parsley and the remaining tomato puree. Stir in 3 cups water. Bring to a simmer, and cook over low heat, covered, until the lamb is very tender, about 20 minutes.
  • Add another 3 cups water, and bring to a boil. Slowly add the barley, millet or orzo in a thin stream, stirring. Cook about 10 minutes. Taste for seasoning, adding more salt and harissa if desired. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 14 grams, Carbohydrate 29 grams, Fat 24 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 8 grams, Sodium 560 milligrams, Sugar 6 grams

MOROCCAN VEGETABLE SOUP (CHORBA)



Moroccan Vegetable Soup (Chorba) image

From Eating Well magazine, October 2008..."Chorba is Morocco's answer to minestrone. It's hearty with chunks of beef or lamb, plenty of vegetables and a bit of pasta. Turmeric gives the broth a rich, golden-orange color."

Provided by kitty.rock

Categories     Stocks

Time 1h35m

Yield 6 2 cup servings, 6 serving(s)

Number Of Ingredients 16

2 tablespoons extra virgin olive oil
1 medium onion, finely diced
2 teaspoons ground turmeric
1 lb beef stew meat (such as chuck) or 1 lb lamb stew meat, trimmed and cut into 1/2 thick cubes (shoulder or leg)
6 cups reduced-sodium beef broth or 6 cups water
1 (14 ounce) can diced tomatoes
2 small turnips, peeled and diced
2 carrots, diced
2 stalks celery, leaves included, thinly sliced
1 pinch saffron thread
12 sprigs flat leaf parsley, plus more leaves for garnish
8 sprigs fresh cilantro, plus more leaves for garnish
1 large zucchini, peeled and cut into 1/4-inch dice
2 ounces angel hair pasta (capellini, broken into small pieces, about 1/2 cup) or 2 ounces orzo pasta, preferably whole-wheat
1 -2 teaspoon kosher sea salt
1/2 teaspoon fresh ground pepper

Steps:

  • Heat oil in a dutch oven over medium-high heat.
  • Add onion and turmeric; stir to coat.
  • Add meat and cook. stirring occasionally, until the onion is tender, 4 to 5 minutes.
  • Add broth (or water), tomatoes and their juice, turnips, carrots, celery and saffron.
  • Tie parsley and cilantro sprigs together with kitchen string and add to the pot.
  • Bring the soup to a boil.
  • Cover and reduce to a simmer.
  • Cook until the meat is tender, 45 to 50 minutes.
  • Stir in zucchini and cook, covered, until soft, 8 to 10 minutes.
  • Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta.
  • Discard the parsley and cilantro sprigs. Season with salt (start with 1 teaspoon if you're using beef broth; add more if you're using water) and pepper.
  • Serve sprinkled with parsley and/or cilantro leaves, if desired.

LAMB STEW CIUBA



Lamb Stew Ciuba image

Yield Serves 4

Number Of Ingredients 18

2 pounds boneless lamb shoulder, trimmed and cut into 1-inch cubes
3 tablespoons all-purpose flour seasoned with salt and pepper
2 tablespoons vegetable oil
1 large onion, chopped fine
6 large garlic cloves, chopped fine
4 carrots, cut crosswise into 1/2-inch pieces
4 celery ribs, cut crosswise into 1/2-inch pieces
2 tablespoons packed brown sugar
1 teaspoon dried thyme, crumbled
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon cayenne, or to taste
1 tablespoon green peppercorns if desired
1 1/2 cups dry red wine
3 cups beef broth
Accompaniment: couscous or egg noodles

Steps:

  • In a bowl toss lamb with seasoned flour until well coated. In a 4- to 6-quart heavy saucepan heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown lamb in 2 batches, transferring to another bowl. In pan cook onion and garlic in remaining tablespoon oil over moderate heat, stirring, until softened. Add carrots, celery, brown sugar, thyme, spices, and salt and pepper to taste and cook, stirring, 1 minute. Add wine, broth, and lamb. Simmer stew over low heat, partially covered, stirring occasionally, 2 1/2 hours, until thickened and lamb is very tender.
  • Serve stew over couscous or noodles.

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