Slow cooked Algiers style rich in protein, vitamin and flavor; the prefect cold weather soup to warm up with.
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The type of grain you add into your soup really varies region to region. In Algiers, vermicelli pasta is favored. There's actually a handrolled vermicelli called matkarfa which is made by handrolling a semolina dough, in Kabylia frik which is a smoked young wheat, further east tlitli which is a bird's tongue pasta is used, in the west tchicha which is cracked barley is used. Yet other regions trida which is a small square shaped is used, and finally rice or bulgur may also be used.
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Video recipe for
Chourba Hamra F'daouech | Algerian Red Soup With Vermicelli
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