Chorba Hamra

Chorba Hamra Recipe from Algeria with Lamb, Vegetables, and Vermicelli

Region / culture: Algeria | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Chorba Hamra is a traditional Algerian soup that is hearty, flavorful, and perfect for warming up on a cold day. This dish is packed with a variety of vegetables, protein, and spices that come together to create a delicious and satisfying meal.

History

Chorba Hamra has been a staple in Algerian cuisine for centuries. It is a popular dish that is often served during special occasions and family gatherings. The recipe has been passed down through generations, with each family adding their own unique twist to the dish.

Ingredients

1 tbsp olive oil
0.5 lb (227 g) lamb (optional) -- cubed
1 large onion -- chopped
2 tsp ground coriander
0.5 tsp cayenne
1 pinch black pepper
1 pinch cinnamon
1 tsp salt
1 lb (454 g) tomatoes -- mashed
1 large potato -- sliced
1 large carrot -- sliced
1 medium zucchini -- sliced
1 stalk celery -- chopped
1 can chickpeas
0.25 lb (113 g) vermicelli
6 cups vegetable broth
1 medium lemon -- thinly sliced

How to prepare

In a large pan, sauté lamb, onion, coriander, cayenne, black pepper, cinnamon, and salt in oil.
Once the meat is well browned, add 6 cups of broth.
Bring the mixture to a boil.
Add all the vegetables to the pan.
Cover the pan, reduce the heat, and simmer until the vegetables reach the desired consistency.
Return the mixture to a boil and add the pasta.
Cook the pasta until it is done.
Serve the dish in bowls with a slice of lemon on top of each serving.

Variations

For a spicier version of Chorba Hamra, add more cayenne pepper or a chopped chili pepper to the soup.
To make a lighter version of this dish, use lean chicken or turkey instead of lamb.
You can also add other vegetables such as bell peppers, green beans, or spinach to the soup for added nutrition.

Cooking Tips & Tricks

For a vegetarian version of Chorba Hamra, simply omit the lamb and use vegetable broth instead of chicken broth.

- Feel free to customize the vegetables in this recipe based on your preferences. You can add or substitute any vegetables you like.

- To add an extra kick of flavor, consider adding a dollop of harissa or a sprinkle of paprika to the soup before serving.

Serving Suggestions

Chorba Hamra is best served hot with a side of crusty bread or a simple green salad. You can also garnish the soup with fresh herbs such as parsley or cilantro for added flavor.

Cooking Techniques

The key to making a delicious Chorba Hamra is to sauté the lamb and vegetables until they are well browned before adding the broth. This helps to develop the flavors of the dish and create a rich and hearty soup.

Ingredient Substitutions

If you don't have lamb on hand, you can use beef or chicken instead. You can also substitute the vermicelli pasta with any other type of pasta or rice.

Make Ahead Tips

Chorba Hamra can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the soup on the stove or in the microwave before serving.

Presentation Ideas

To make your Chorba Hamra look more appetizing, consider garnishing each bowl with a sprig of fresh herbs, a drizzle of olive oil, or a dollop of yogurt. You can also serve the soup in decorative bowls for a more elegant presentation.

Pairing Recommendations

Chorba Hamra pairs well with a variety of side dishes such as couscous, rice, or flatbread. You can also serve it with a side of hummus or tzatziki for a Mediterranean-inspired meal.

Storage and Reheating Instructions

Leftover Chorba Hamra can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply transfer the soup to a saucepan and heat over medium heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Chorba Hamra contains around 300 calories, making it a satisfying and filling meal option.

Carbohydrates

Chorba Hamra is a carbohydrate-rich dish due to the addition of vegetables, chickpeas, and vermicelli pasta. Each serving contains approximately 35 grams of carbohydrates.

Fats

This dish contains a moderate amount of fats, primarily from the olive oil used for sautéing the lamb and vegetables. Each serving of Chorba Hamra contains around 10 grams of fat.

Proteins

Chorba Hamra is a protein-packed dish thanks to the addition of lamb and chickpeas. Each serving contains approximately 20 grams of protein.

Vitamins and minerals

This soup is rich in vitamins and minerals, particularly vitamin C from the tomatoes and lemon slices, as well as potassium from the vegetables. It also contains a good amount of iron from the lamb and chickpeas.

Alergens

This recipe contains gluten from the vermicelli pasta and may contain allergens such as soy and celery. Please check the labels of your ingredients if you have any allergies.

Summary

Overall, Chorba Hamra is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Chorba Hamra is a delicious and comforting Algerian soup that is perfect for warming up on a cold day. Packed with vegetables, protein, and spices, this dish is both nutritious and satisfying. Whether you enjoy it as a main course or as a starter, Chorba Hamra is sure to become a favorite in your household.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a hot summer day, and I was rummaging through an old cookbook that had been gathering dust on the shelf for years. As I flipped through the pages, I came across a recipe for Chorba Hamra, a traditional Algerian soup that I had never heard of before.

Intrigued by the exotic name and the list of aromatic ingredients, I decided to give it a try. I gathered all the necessary spices – cumin, coriander, paprika, and turmeric – and started chopping vegetables. The recipe called for tomatoes, onions, carrots, and bell peppers, all of which I had on hand in my kitchen.

As I sautéed the vegetables in a large pot, the rich fragrance of the spices filled the air, making my mouth water in anticipation. I added some diced lamb meat and let it brown before pouring in the chicken broth. The soup simmered for hours, allowing the flavors to meld together and create a delicious harmony.

When it was finally ready, I ladled the steaming Chorba Hamra into bowls and garnished it with fresh parsley. The first spoonful was a revelation – the broth was rich and flavorful, the vegetables tender and aromatic, and the meat perfectly cooked. I knew I had stumbled upon a gem of a recipe that would become a family favorite for years to come.

I shared the Chorba Hamra with my husband and children, who all raved about its taste and begged me to make it again soon. From that day on, it became a regular feature on our dinner table, especially during the colder months when a hot bowl of soup was just what we needed to warm our bodies and souls.

Over the years, I have made some tweaks to the original recipe, adding extra spices here and there to suit our tastes. I have also shared it with friends and neighbors, who have all fallen in love with its comforting flavors and soul-warming properties.

One day, while visiting a local farmer's market, I met a kind Algerian woman who was selling spices and herbs from her homeland. I struck up a conversation with her, and when I mentioned my love for Chorba Hamra, her eyes lit up with recognition.

"You make Chorba Hamra?" she exclaimed, her voice filled with excitement. "It is a beloved dish in Algeria, passed down through generations. I am so happy to hear that you enjoy it as well."

We chatted for a while, and she shared with me some tips and tricks for making the soup even more authentic. She told me about the importance of using high-quality spices and fresh ingredients, and how the secret to a perfect Chorba Hamra lies in the slow cooking process.

I thanked her for her wisdom and bought a few extra spices from her stall, eager to try out her suggestions. When I made the soup again that evening, following her advice to the letter, I was amazed at how much more delicious it tasted. The flavors were bolder, the broth richer, and the overall experience more satisfying.

Since then, I have continued to make Chorba Hamra regularly, always striving to perfect my technique and honor the traditional Algerian recipe. It has become a staple in our household, a dish that brings us together around the table and warms our hearts with each spoonful.

As I look back on the journey that led me to discover this wonderful recipe, I am filled with gratitude for the serendipitous moment when I stumbled upon it in that old cookbook. It has brought so much joy and flavor into our lives, and I will always treasure the memories of making it for my loved ones.

And so, with a heart full of love and a pot full of Chorba Hamra simmering on the stove, I raise my ladle to the culinary adventures that continue to enrich my life. Cheers to good food, good company, and the simple pleasures that make life worth living. Bon appétit!