Table of Contents
Chorba is a staple of Tunisian Ramadan meals, though you can find this delicious soup available year-round. You will typically find it made with lamb or beef, but there are also popular fish varieties (especially on the coast).
Spiced with Harissa and made from Bulgar wheat, the base of the soup is stewed tomatoes. In a word, yum!
While the dish is important to Tunisian culture, it’s popular all over the area formerly controlled by the Ottoman Empire, from Morocco to Bulgaria and Croatia!
Chorba (Shorba) Recipe
This soup called Chorba or Shorba has a wonderful flavor and could be served as a light lunch by itself or as a starter.
It showcases the many flavors of the area using the spice ras el hanout ( a typical north African spice mix) along with preserved lemons, and cilantro. Make plenty as it freezes beautifully!
This delicious, satisfying soup is an absolute staple on every Tunisian dinner table for all 30 nights of Ramadan.
It is well Lovewell-lovedfavoriteed any time of year but especially during this month of fasting as it is not only a delicious meal with hearty ingredients such as frik and meat, but it is also water-based so the idea is you are quenching both your hunger and thirst with one dish.
There are of course usually other dishes to go along with shorba, and we look forward to sharing some of those with you soon! Happy fasting!
RECIPE FOR TUNISIAN SHORBA
Ingredients
- 1lb meat or chicken cut up into small pieces
- 3-4 tbsp vegetable oil
- 5-6 gloves garlic
- 2 tbs ras el hanout spice
- 1/2 of a large or one small onion chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp paprika
- 1/8-1/4 tsp cayenne
- 1 cup frik (or 'freekeh', green wheat)
- 1/2 cup celery chopped
- 1/2 cup cilantro chopped
- One 6 oz can tomato paste
- 1 tsp dry mint
- 1/2 cup chickpeas (optional)
- Water (amount will vary, have a pot or kettle of hot water ready during cooking)
Instructions
- With a mortar and pestle, mash together the garlic and ras el hanout spices.
- In a large soup pot, add enough oil to fully cover the bottom and turn the heat on between medium and medium high.
- Add in the garlic and spice mixture, onion, salt, black pepper, paprika, cayenne pepper, tomato paste and saute for a few minutes until it all comes together and is fragrant.
- Add your meat or chicken and continue to saute a few more minutes. You may need to add a little water at this point to keep the meat or chicken from sticking or burning.
- Add enough water to fill your pot about 3/4 of the way, or about the amount of finished soup you want to have.
- *Note: If you're not sure, add a little less than you might think because you can add as it cooks if it starts to look to thick or reduce too much.
- Add the frik and celery, reduce the heat to low and cook for approximately one hour or until meat is tender and the soup has thickened slightly.
- Optional: if desired, add chickpeas to the soup. If using canned/cooked chickpeas, add towards the end of cooking just to heat through. If using dried chickpeas, add them at the same time as the meat.
- To finish, add the cilantro and mint and serve with bread. Enjoy
