Chorba Beida
(White Soup) Recipe

Origin: Algeria Period: Traditional

This is a traditional Algerian soup often cooked as a preparation to end the Ramadan fast.

Ingredients:

300g cooked chicken
1 onion, finely chopped
2 garlic cloves, finely chopped
1.5l chicken or vegetable stock or water
100g dried chickpeas, soaked in water over night
150g orzo pasta (known as 'tlitli', literally 'birds' tongues' in Algeria)
salt, black pepper and ground cinnamon, to taste
oil for frying
finely-chopped parsley to garnish

Chorba Beida
(White Soup) Preparation:

Method:

Add a little oil to a pan and use to fry the onion for about 5 minutes. Add the garlic and fry for 2 minutes more then stir-in the meat. Add the stock and chickepeas and season to taste with salt, black pepper and cinnamon. Bring to a boil, reduce to a simmer then cover and cook for 45 minutes, or until the chickpeas are tender.

At the end of this time add the orzo pasta and cook for 10 minutes more. Serve immediately, ladled into soup bowls. Garnish with a little finely-chopped parsley

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