Description
Chorba Beida is a comforting Algerian white soup made with chicken, chickpeas and vermicelli, finished with a lemon-and-egg liaison for a silky texture. It’s gentle, fragrant, and perfect for Ramadan or chilly evenings.
Ingredients
Scale
- Chicken (in pieces)
- 1 handful chickpeas (soaked overnight)
- 1 onion
- 1 tbsp butter or smen
- 2 tbsp oil
- 1/4 tsp black pepper
- 1 pinch cinnamon (or a small stick)
- 1 glass vermicelli
- 1 egg yolk
- 1 bunch parsley
- 1 lemon juice
- Salt
- Minced meatballs (optional)
Instructions
- Clean the chicken pieces, place them in a pot, and gently sauté over low heat (without browning) with the grated onion, oil, butter, black pepper, cinnamon, and salt.
- Add the needed amount of water; when it comes to a boil, add the chickpeas and the minced meatballs. Cover and let it cook.
- Add the vermicelli to the broth and cook, stirring from time to time.
- Scoop out a ladle of broth and pour it into a deep plate. Whisk the egg yolk into this broth, add the parsley and lemon juice, and mix well.
- Pour the mixture back into the pot little by little, stirring constantly.
- Remove from the heat immediately and serve.
- Prep Time: 20 min
- Cook Time: 40 min
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal