Chorba Beida

What we know so far

Chorba beida, "white soup", is the Algiers answer to the red tomato chorbas: chicken simmered with grated onion, smen, cinnamon and a little ginger, with chickpeas and vermicelli, and finished off the heat with el akda, a binding of egg yolk, lemon juice and parsley whisked into a ladle of broth, which turns the soup pale, silky and faintly sour. It came from Ottoman kitchens and it is the Ramadan soup of the capital, sometimes made with rice instead of vermicelli and with small kefta meatballs dropped in.

The draft was written from 2 published sources and holds 11 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting