Slow cooked Algiers style rich in protein, vitamin and flavor; the prefect cold weather soup to warm up with.
بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
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Chorba is definitely the culinary symbol of Algeria as much as harira is for Morocco . Chourba was brought to Algeria by Turkish invaders udinr the 16th century. The word chourba actually comes from the Turkish word çorbaci (literally “soup man”). The çorbaci played a vital rôle in keeping the troops fed. The Turkish style soup was imported all the Baklans, Eastern Europe, the Middle East, Central Asiathe Middle East, South Asia as well as North Africa.
Each region in Algeria has its own recipe, whether one is in the center, east, west or south of the country. Chorba is traditionally prepared with mutton but can also be made beef, camel or poultry depending on the region, occasion and cook.
In the capital, Algiers, Chourba hamra fdaouech (red chorba with vermicelli) is favored, and has several variants depending on the vegetables used.
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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