A Tunisian Chorba to die for

Associated among Muslims with the period of Ramadan, chorba is served almost systematically after prayer and traditionally offered to the poor. Imported to Algeria by the Ottoman Turks (Turkish word çorba, meaning « soup »), and later popularized throughout the Maghreb, this simple and delicious soup is ideal for starting a meal after a day without food or drink, as it gently prepares the stomach.

Ingredients (serves 6-8)

300g minced beef
1 large chopped onion
3 cloves of garlic
1 carrot
2 ripe tomatoes
1 handful of chickpeas, soaked overnight
3 tablespoons chopped parsley
1 celery stalk
2 tablespoons chopped coriander
1 tablespoon tomato paste
4-5 tablespoons tchicha (barley semolina)
3 tablespoons olive oil
1 teaspoon turmeric
2 teaspoons paprika
Salt & pepper

Preparation

In a pot or Dutch oven, heat olive oil, add the chopped onion, grated garlic, finely diced carrot, and tomatoes. Cook over medium heat for 1 to 2 minutes, stirring occasionally. Then add the chopped cilantro and parsley, celery stalk, chickpeas, tomato paste, and spices. Season with salt and pepper.

Cover with 2 liters of boiling water and cook for 45 minutes.

Season the ground meat by adding 1 tablespoon of chopped parsley, salt, pepper, and Add paprika, a small grated onion, and a pinch of cinnamon, then form small meatballs.

30 minutes before the end of cooking, add the meatballs to the pot and continue cooking.

12 minutes before the end of cooking, add the barley semolina, stirring regularly to prevent it from sticking to the bottom of the pot.

Continue cooking until the chorba has thickened. Remove from the heat, discard the celery stalk, and sprinkle the soup with chopped parsley. Let it rest for 5 to 10 minutes before serving, drizzled with a little lemon juice.